Braised Turkey Wings

Name: Braised Turkey Wings
Prep time: 40 min
Total time: 3 h 10 min
Yield: 4 - 6 serving(s)
Ingredients: 3 whole turkey wings (about 3 pounds total); Kosher salt and freshly ground black pepper; 2 tbsp. olive oil; 1 c. chopped yellow onion; 1/2 c. chopped carrots; 1/2 c. chopped celery; 2 cloves garlic, chopped; 2 tsp. chopped fresh rosemary; 2 tsp. chopped fresh sage; 1 tsp. chopped fresh thyme; 2 bay leaves; 2 tbsp. all-purpose flour; 4 c. turkey or chicken stock; Cooked white rice, for serving

This Southern dish is just bursting with flavor.

By Michiel PerryPublished: Mar 4, 2022

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Becky Luigart-Stayner

Yields:

4 - 6 serving(s)

Prep Time:

40 mins

Total Time:

3 hrs 10 mins

Spend any time as a guest in that part of the South Carolina coast known as the Lowcountry, and it's a good bet that you'll be served up a pile of braised turkey wings. Everyone has their own recipe, but you often find them dressed in a light sauce that flavors the bed of rice they're set in. The best cooks look for smaller wings, which are more tender. This recipe is courtesy Michiel Perry, founder of Black Southern Belle.

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Ingredients

3 whole turkey wings (about 3 pounds total)
Kosher salt and freshly ground black pepper
2 Tbsp. olive oil
1 cup chopped yellow onion
1/2 cup chopped carrots
1/2 cup chopped celery
2 cloves garlic, chopped
2 tsp. chopped fresh rosemary
2 tsp. chopped fresh sage
1 tsp. chopped fresh thyme
2 bay leaves
2 Tbsp. all-purpose flour
4 cups turkey or chicken stock
Cooked white rice, for serving

Directions

1. Step 1Preheat oven to 350°F. Season wings with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add wings and cook, turning once, until golden brown, 4 to 5 minutes. Transfer to a plate; reserve pot.
2. Step 2Reduce heat to medium. Add onion, carrots, and celery to reserved pot. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add garlic, rosemary, sage, thyme, and bay leaves. Cook, stirring, until garlic is fragrant, about 1 minute. Sprinkle in flour and cook, stirring, until flour becomes a medium brown shade (like the color of caramel), 4 to 5 minutes. While stirring, slowly pour in half of stock. Return wings to pot and pour in remaining stock until wings are 2/3 covered by liquid. Cover and bake until wings are tender, 2 to 2 1/2 hours. Serve over rice.

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