🍗 Smothered Turkey Wings with Potatoes & Carrots
Ingredients
-
3–4 large turkey wings (split at the joints)
-
2 tbsp olive oil or butter
-
1 tbsp seasoning salt (like Lawry’s)
-
1 tbsp garlic powder
-
1 tbsp onion powder
-
1 tsp smoked paprika
-
1 tsp black pepper
-
½ tsp cayenne or chili powder (optional)
-
1 onion, sliced
-
2 cloves garlic, minced
-
3 tbsp all-purpose flour
-
2½ cups chicken or turkey broth
-
1 tbsp Worcestershire sauce (optional)
-
3–4 medium potatoes, peeled and cut into large chunks
-
3–4 carrots, peeled and cut into thick slices
-
Salt and pepper to taste
Instructions
1. Prep and season
-
Preheat oven to 350°F (175°C).
-
Clean, pat dry, and season turkey wings with all the dry spices.
-
Heat olive oil in a large skillet, and sear wings on both sides until browned. Remove and set aside.
2. Make the gravy
-
In the same pan, add sliced onion and garlic. Sauté until softened.
-
Stir in flour to make a roux; cook 1–2 minutes, stirring constantly.
-
Slowly whisk in chicken broth and Worcestershire sauce until smooth.
-
Taste and adjust seasoning (add more salt or pepper if needed).
3. Assemble and bake
-
In a large baking dish or Dutch oven, arrange the turkey wings.
-
Add the potatoes and carrots around the wings.
-
Pour the gravy evenly over everything.
-
Cover tightly with foil or a lid.
-
Bake for 2½ to 3 hours, until the wings are fall-off-the-bone tender and the vegetables are soft.
Tips
-
For extra flavor, toss the potatoes and carrots with a little olive oil, salt, and pepper before adding them to the dish.
-
If your gravy thickens too much while baking, stir in a bit more broth at the end.
-
Want deeper flavor? Use turkey stock instead of chicken broth.
Would you like me to tweak it for a slow cooker or Instant Pot version (so you don’t have to use the oven)?
