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Smothered Turkey Wings

  • 3 1/2 pounds Turkey wings (about 4 turkey wings)
  • 2 teaspoons Poultry seasoning
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Salt (add more to taste)
  • 1/2 teaspoon Ground black pepper
  • 2 large Onions, chopped
  • 1 large Green bell pepper, thinly sliced
  • 2 cloves Garlic, chopped
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup Hot sauce
  • 1 cup Butter
  • 1/2 cup Cajun seasoning
  • 2 - 3 cups Chicken stock
  • 3 tablespoons Butter (for roux)
  • 2 tablespoons All-purpose flour (for roux)
  1. In a saucepan, combine hot sauce, 1 cup of butter, Cajun seasoning, and chicken stock. Heat over medium-low heat until the butter is melted, stirring to combine. Set aside to cool.

  2. Using a meat injector, inject the cooled turkey injection mix into various parts of each turkey wing. Make sure to distribute the injection evenly. In a small bowl, mix together poultry seasoning, Cajun seasoning, garlic powder, onion powder, salt, and black pepper. Rub the seasoning mixture evenly over the injected turkey wings.

  3. Heat a large, oven-safe dish over medium-high heat. Add a bit of oil to the dish and sear the injected and seasoned turkey wings on all sides until browned. Remove the wings and place them on a bed of chopped onions, sliced green bell peppers, and chopped garlic in the oven-safe dish.

  4. In the same skillet used for searing, add 3 tablespoons of butter. Once the butter is melted, whisk in 2 tablespoons of all-purpose flour to create a roux. Stir continuously over medium heat until the roux turns golden brown.

  5. Gradually whisk in the chicken stock, ensuring there are no lumps. Allow the mixture to thicken into a flavorful gravy. Adjust the seasoning if needed.

  6. Pour the prepared gravy over the turkey wings in the oven-safe dish, ensuring they are well-coated.

  7. Cover the dish and bake in a preheated oven at 350°F (175°C) for about 2 to 2.5 hours or until the turkey wings are tender.

  8. Once the wings are tender and the flavors have melded, serve them over rice, mashed potatoes, or your preferred side.