CAJUN TURKEY WINGS

I vividly remember my first Thanksgiving in America; I was a budding foodie and could not wait to sink my teeth into the giant glistening bird that sat in front of me.  It smelled great and looked even more amazing so how could it not taste good?  Looking back I realized that I was a bit overzealous and literally bit off more than I could chew.  I had chosen the drumstick and boy was I disappointed when I sunk my teeth into that leg only to be disappointed by both flavor and texture.  That bird was an imposter; it presented itself as more than what it was.  What it was not was juicy or tasty but dry and a hard mouthful to swallow.  Since then in an effort to conquer the Thanksgiving turkey I’ve brined, spatchocked and even deboned an entire turkey.  I wouldn’t recommend the latter unless you’re tremendously ambitious.

INGREDIENTS 

Turkey Wings:

• 6-8 cut turkey wings
• 2 TBS poultry seasoning I use Chef Paul’s Poultry Magic
• 1-2 TBS Creole or Cajun seasoning I use Zatarain’s
• 1 TBS onion powder
• 1 TBS paprika
• 1 tsp garlic powder
• 1/2 tsp celery salt
• 1 TBS Accent optional
• 1 onion sliced
• 1 bell pepper sliced
• 1/2 stick unsalted butter sliced thinly

Gravy:

• Pan drippings from wings
• 1/2 cup all-purpose flour
• 3 cups chicken stock or broth
• 2 tsp onion powder
• 1 tsp garlic powder
• Salt and pepper to taste

Honey baked ham

DIRECTIONS

Turkey Wings:

• Preheat oven to 350°F
• Rinse the wings and pat dry with paper towels
• Mix all spices together in a small bowl
• Sprinkle the spices over the turkey wings and toss the wings to coat evenly.
• Spray and large roasting pan with nonstick cooking spray
• Lay the wings in the pan
• Add the onions, bell peppers, and butter into the pan.
• Cover the pan with aluminum foil
• Bake for 1 hour and 15 mins
• Remove pan from the oven
• Drain the pan drippings into a bowl or measuring cup. 
• Place the wings back into the oven uncovered while you make the gravy.

Gravy:

• Use a fat separator cup or skim 1/2 cup of the fat off the top of the pan drippings. Reserve the rest of the drippings.
• Pour the fat into a pot and heat on medium-high.
• Whisk in the flour for 2-3 minutes to cook out the flour taste
• Pour in the chicken stock while whisking
• Then, pour in the remaining pan drippings.
• Add in the onion and garlic powders
• Continue stirring until the gravy thickens; about 3 minutes. (Will thicken more in the oven)
• Remove from heat.
• Taste and adjust seasoning as desired.
• Pour gravy on top of the wings.
• Cover the pan with foil again.
• Bake for an additional 30-40 mins* or until wings are tender and cooked completely
• Serve over warm rice

Enjoy!

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