Smothered Turkey Wings and Rice
Turkey wings braise for hours in a deeply savory brown gravy until the meat falls from the bone over a bed of fluffy rice.
Turkey wings are criminally underused outside of the holidays, but a long, slow braise turns them into something rich and deeply satisfying any day of the year. The gravy builds itself from a dark roux and the wings' own juices, so by the time they're done the whole kitchen smells like Thanksgiving. This is Sunday dinner in its most patient, most rewarding form.
Ingredients
- 4 turkey wings, split at the joint (about 4 pounds)
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 1/2 cup all-purpose flour, divided
- 3 tablespoons vegetable oil
- 1 large onion, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon poultry seasoning
- 2 bay leaves
- Cooked white rice, for serving
Instructions
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1
Season and dredgeSeason the turkey wings with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge in 1/4 cup of the flour.
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2
Brown the wingsHeat the oil in a large Dutch oven over medium-high heat and brown the turkey wings on all sides, about 10 minutes total, then remove to a plate.
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3
Build a dark rouxAdd the remaining flour to the drippings in the pot and whisk constantly over medium heat for 5 to 6 minutes until deep golden brown.
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4
Sauté the vegetablesStir in the onion and celery and cook for 6 minutes until softened, then add the garlic and cook 30 seconds more.
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5
Deglaze and simmerWhisk in the chicken broth, poultry seasoning, bay leaves, and remaining salt and pepper, scraping up the browned bits from the bottom of the pot.
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6
Braise the wingsReturn the turkey wings to the pot, cover, and simmer over low heat for 1 hour 45 minutes to 2 hours, until the meat is tender and pulling from the bone.
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7
Serve over riceDiscard the bay leaves, skim any excess fat from the surface, and serve the wings and gravy over steamed white rice.
Take the roux slower than you think you need to — a deep, dark color is what gives the gravy its rich, almost smoky backbone.
Store in an airtight container in the fridge for up to 4 days, or freeze the wings and gravy together for up to 3 months.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
