SOUTHERN STYLE TURKEY WINGS
Usually the making of traditional, regional foods are best left to those who grew up with them—the Brits with those perfect fish and chips shops, Parisians serving exquisite moules frites, and American soul food chefs and home cooks making the meals they learned in their childhood kitchens. But every once in awhile a generous chef or cook is willing to share secrets—and encourage the intuitive meal-making of a regional specialty.
In several recipes, these slow cooking turkey wings had the same basic ingredients—and any add-ins would be either chef or family preference, or what was in the pantry. Quantities were calculated on how many hungry folks were around. Start with this basic recipe—and enjoy what you create.
- Turkey wings, rinsed and patted dry—2 good-sized wings will serve 2-4, with sides
- Butter and vegetable oil, mixed to make 4-5 tablespoons
- Mixed spices—salt, pepper, thyme (dried or powder), ground sage, onion powder, garlic powder—all to taste
- ½ cup flour
- Chopped onion, celery, carrots—about 1 cup chopped, total
- 2 cups chicken broth
- ½ cup half and half
Separate wings at joints. Mix spices and flour in plastic bag—add wings and shake until thoroughly coated. Save the flour mixture! Heat oil and butter in Dutch oven ‘til hot, then brown the flour-coated wings on all sides. Remove wings and brown the chopped vegetables. Remove cooked vegetables. Pour the oil/butter mix into a saucepan and save. Return wings and vegetables to Dutch oven–add a little broth. Cover the pan tightly and cook in a 325’ oven for about 1 1/2 hours. Check after an hour to make sure liquid has not evaporated–add more if needed. Meanwhile, make the gravy.
Heat reserved butter/oil mixture in saucepan—add reserved flour/spice mix then heat and stir constantly until it starts to brown. Gradually add chicken broth—keep stirring. Add the half and half—keep cooking and stirring until mixture thickens. Remove turkey from oven after 1 ½ hours—pour gravy to cover turkey. Cover pot and return to oven for at least another hour. When done, turkey should be ready to fall off the bone—and your kitchen will be full of very hungry people.
The Kitchen Hive