I must say, smothered turkey wings are all the rage. I’m just a fan of them. Plus, for me, the oven does all the work. There are a gazillion ways to whip them up. My Grandmother used a black roasting pan with the dome lid to make hers. I improvise a bit. A casserole dish, uncovered, makes all the difference in the world.
Here’s why I don’t cover the dish. It’s got everything to do with science. In the end, I like a turkey wing that’s got a bit of personality. A little crisp on the top while the gravy handles the bottom all works for me. If you cover them, they’ll essentially steam. Not bad. But, no texture there. If you leave them uncovered, then they’ll roast on the top while the gravy handles all the rest of the work.
Here’s the recipe.
4 turkey wings, split
1 teaspoon of Cajun seasoning (non-salted)
1 teaspoon of Kosher salt
1/2 teaspoon of black pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of dried fennel
2 tablespoons of olive oil
For the gravy:
2 cans of cream of chicken soup
2 cups of chicken stock
1 cup of diced onion
1 cup of diced bell pepper
1 cup of diced celery
8 cloves of garlic, sliced
1 teaspoon of black pepper
1 teaspoon of herbs de Provence
Preheat the oven to 350 degrees.
In a bowl, combine the turkey wings with the seasonings and the oil. Ensure you’ve mixed them well to incorporate all of the seasonings. Set aside.
In another bowl, add the cream of chicken soup and chicken stock. Next, add in the black pepper and herbs de Provence. Mix well to combine. Lastly, add in the garlic, onion, bell pepper, and celery and mix.
Arrange the turkey wings in a casserole dish. Then, pour over the sauce. Place in the oven, uncovered, and let cook for 1 hour and 20 minutes. Garnish with chopped parsley and serve while immediately.
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