TURKEY WINGS WITH MUSHROOM GRAVY

TURKEY WINGS WITH MUSHROOM GRAVY Copie TURKEY WINGS WITH MUSHROOM GRAVY

TURKEY WINGS WITH MUSHROOM GRAVY

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

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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