Imagine tender, fall-off-the-bone turkey wings, deeply flavored with savory herbs and spices, all enveloped in a luxuriously smooth, dark gravy. This isn’t just comfort food; it’s a celebration of slow cooking and deeply satisfying flavors. These turkey wings achieve a gorgeous mahogany color and profound richness, rivaling any traditional holiday roast. It’s a complete meal that feels both rustic and refined.
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Servings: 6
Cook Time: 2 hours 30 minutes
Servings: 6
Ingredients
- 2 ½ lbs turkey wings
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup dry red wine (like Merlot or Cabernet Sauvignon)
- 2 tbsp Worcestershire sauce
- 1 tbsp dried thyme
- 1 tsp smoked paprika
- Salt and freshly ground black pepper to taste
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Step-by-Step Instructions
- Pat the turkey wings dry with paper towels and season generously with salt, pepper, and smoked paprika.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the turkey wings in batches, ensuring not to overcrowd the pot. Set aside.
- Add the chopped onion, carrots, and celery to the pot and cook until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 2-3 minutes to create a roux.
- Gradually whisk in the chicken broth and red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Return the turkey wings to the pot, ensuring they are mostly submerged in the liquid. Add the Worcestershire sauce and thyme.
- Cover the pot and reduce the heat to low. Simmer for 2-2.5 hours, or until the turkey wings are fall-off-the-bone tender.
- Remove the turkey wings from the pot and set aside. Increase the heat to medium and simmer the gravy, uncovered, for 10-15 minutes, or until it has thickened to your desired consistency. Taste and adjust seasoning as needed.
- Return the turkey wings to the gravy to heat through before serving.
Expert Tips for Success
- Browning the turkey wings in batches is crucial for developing deep flavor. Don’t rush this step.
- If the gravy gets too thick, add a little more chicken broth.
- For a deeper flavor, substitute mushroom broth for some of the chicken broth.
- Don’t skip the red wine – it adds tremendous depth and richness to the gravy.
- If you don’t have red wine, you can substitute with more chicken broth and a tablespoon of balsamic vinegar.
- Use a meat thermometer to ensure the turkey wings reach an internal temperature of 165°F (74°C).
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Frequently Asked Questions
Q: Can I use turkey thighs instead of wings?
A: Yes, you can! Turkey thighs will require a longer cooking time – approximately 3-3.5 hours.
Q: Can I make this in a slow cooker?
A: Absolutely. Brown the turkey wings as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours.
Q: What’s the best way to thicken the gravy?
A: Continue simmering the gravy uncovered, allowing it to reduce and thicken. You can also create a slurry of 1 tbsp cornstarch and 2 tbsp cold water and whisk it into the simmering gravy.
Thank you for trying out this recipe! We hope you and your family enjoy it.
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