Southern United States

Smothered Turkey Wings

Braised until falling apart under an onion gravy you can pour over rice.

180 minutes Serves 4

Where this comes from

Smothering — searing, then braising in a flour-thickened gravy — is a technique with clear roots in West African stewing and French Louisiana roux-making. It made tougher cuts tender and stretched a small amount of meat across a large table.

Ingredients

4 whole turkey wings, split
2 tbsp seasoning salt
1 tbsp smoked paprika
1 tsp black pepper
1/2 cup flour
3 tbsp oil
2 yellow onions, sliced
1 green bell pepper, sliced
4 cloves garlic, minced
4 cups chicken stock

Method

01Season the wings hard and let them sit 30 minutes at room temperature.
02Dredge lightly in flour and sear in oil until browned on both sides. Remove.
03Cook onions and bell pepper in the same pot until soft and picking up the fond. Add garlic.
04Sprinkle in the remaining flour, stir 2 minutes, then whisk in stock to make a gravy.
05Return the wings, cover, and braise at 325°F for 2 to 2.5 hours until the meat pulls from the bone.
06Skim the fat and serve over rice with the gravy spooned generously.

Feedback & mentorship

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