Braised Turkey Wings - Southern Style

Turkey wings, legs and even necks are popular meals in much of the southern part of the United States. These pieces are usually cooked independently as a meal of their own, and throughout the year. This recipe is based on one you might find in Louisiana for its flavorful seasonings. I usually serve it over rice, although it could also be served with potatoes. 

Julian's Braised Turkey Drumette

Note: Turkey wings come in a wide-range of sizes. The recipe calls for a each wing to be under one pound. However today the wings I purchased were over a pound and a half each. So you'll need to adjust the recipe based on the turkey wings that are available. Wings 1 1/2 pounds each will be enough to feed 2 people. If they are 12-16 ounces, then plan on a single wing per person. Timing in the recipe below is for smaller wings under 1 pound. If you use larger wings, increase the cooking time until the meat falls away from the bone when pulled with a fork.      

Ingredients (serves 4)

Spice Mix

1 3/4 teaspoons paprika
1 teaspoon granulated garlic
3/4 teaspoon salt
3/4 teaspoons pepper
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper

Turkey
4 whole turkey wings (see note above)
12 garlic cloves, peeled and sliced
1/4 cup vegetable oil
1/3 cup all-purpose flour
1 cup finely chopped green bell pepper
1 cup finely chopped onion

1/2 cup finely chopped carrots
1/4 cup finely chopped celery
1 tablespoon dried thyme

1/2 cup white wine
3 cups chicken broth
Salt and pepper

Instructions

Spice Mix: Combine all ingredients in bowl. Measure out 1 1/2 teaspoons of the mix and set aside.

Turkey: Adjust oven rack to lower-middle position and heat oven to 300F degrees. Cut the wings at the  joints into flats, drumettes, and wingtips. Sprinkle wing drumettes and flats all with the remaining 4 teaspoons spice mix. Don't bother to sprinkle the tips as they are typically discarded because they have little meat. I keep them in the pot for cooking simply to add flavor to the broth. 

Heat oil in large Dutch oven over medium-high heat until shimmering. Add wings and cook until browned on both sides, about 10 minutes in batches of one or two wings at a time. Transfer wings to plate when browned. Reduce heat to medium and add flour to fat left in pot. Cook, stirring often, until roux is caramel-colored, about 3 minutes.

Add the chopped vegetables and sliced garlic and stir. Sprinkle over the reserved spice mix and stir while cooking until vegetables are just beginning to soften, about 4-5 minutes. Add the white wine and scrape up any bits stuck to the bottom of the pot. 

Stir in broth and bring to simmer. Nestle the browned wings into broth mixture. Cover, transfer pot to oven, and cook for 45. Remove pot from oven and flip wings. Cover, return pot to oven, and continue to cook until tender, about 1-hour longer. Uncover to brown more during the last 15 minutes if needed. 

Transfer wing drumettes and flat to clean plate and discard the wing tips. Bring sauce to boil over high heat and cook until slightly thickened if needed. Off heat, season with salt and pepper to taste. Return wings to pot and gently turn to coat with gravy just before serving. Serve winds over rice with gravy spooned on top.