Smothered Turkey Wings

By Executive Chef Willie J. Stafford



1/2 oz salt

1/2 oz black pepper

1 oz granulated garlic

1 oz poultry seasoning

1 oz dried thyme leaves

2 Each whole bay leaves, crushed

1 Bunch/Head chopped celery, leaves discarded

2 Medium chopped onions

3 Medium peeled and chopped carrots

2 Gallons TURKEY or chicken stock

8 oz corn oil

8 oz all-purpose flour

2 Large Spanish onions, peeled and julienned

1 Gallon reserved TURKEY or chicken stock

As needed cranberry relish



Wash turkey wings and pat dry. Remove the end tips from each wing and, if desired, reserve for stock for other purposes. Place wings in roasting pan.

Season with salt, black pepper, garlic, poultry seasoning, thyme and bay leaves.

Add chopped celery, onions and carrots and rub to coat wings with mixture.

Cover pan and store in refrigerator over night.

Remove wings from refrigerator and add poultry stock.

Cover with foil and bake in a preheated 350 degree F oven for 2 hours or until wings are fork tender.

Remove wings from pan. Strain and reserve poultry stock for Onion Gravy.

Onion Gravy

Heat a heavy stockpot over medium heat. Add oil and heat. Add flour and whisk constantly to make a paste.

Cook paste over medium-low heat until brown. Add onions, stir constantly and cook until onions are golden.

Slightly warm reserved poultry stock.

Add the stock to the roux, and stirring constantly, simmer until thickened.

Reserve for service.


Cut each wing into two sections.

Pour gravy over turkey wing sections and gently simmer for 10 minutes.

Portion into shallow soup bowls and garnish with cranberry relish.