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Author Notes: While having dinner at a Caribbean cuisine restaurant the other night, I realized that their delicious Creole Stewed Turkey wings tasted almost exactly the same as my own, which I had not made in a couple of years at least. I'd dined on stewed turkey wings a couple of weeks previously at a soul food restaurant (mind-bogglingly delish)...all of this led me to resurrect my own old family recipe! This dish is so simple and delicious, so easy to make, that it made me wonder why I had left off making it. To be truthful, it is a little high in fat, but OH does it smell heavenly while cooking and tastes even better. One whole turkey wing will serve one adult, and don't forget about the wingtips--one of my favorite parts! When simmered two hours, along with the Grand Triplet of Southern Savories: Onion, Celery, Bell Pepper...well, you won't be troubled by many left-overs! In case you are, though, these freeze very well. Put the left over wings up with some of the gravy and they will keep nicely in the freezer until you want to warm them up again for a meal. Also, just for a change-up, throw in some carrots, peas, tomatoes or other vegies along with a few noodles or a cup of cooked rice (+ 1-2 cups of chicken/turkey bouillon) to make a hearty winter stew. Either way, the taste is superb and richly satisfying! —BeijingRose
whole fresh turkey wings (drumsticks and wing parts)
sweet onion, sliced
cup chopped celery
teaspoons garlic powder
Adobo seasoning (found in Latino/Hispanic section of the market)
tablespoons Tony Chachere's New Orleans seasoning (or your fav seasoning salt)
green bell pepper, chopped
- Wash the wings under cold water. If you like, before cooking, separate the wing pieces, drumsticks from wing pieces. Sprinkle with Adobo, set aside.
- In a large saucepan or stew pot, spray the bottom with butter spray and turn heat to medium. Toss in the onions and celery. Stir a little just until they begin to cook a bit.
- Lay the turkey wings on top and sprinkle with the rest of the Adobo and New Orleans Seasoning. If you don't have the Chachere just substitute your favorite seasoning salt!
- Pour in enough water to cover ALMOST all the wings, turn on high and pop the lid on top and make sure it fits snugly. When the stew begins to boil, turn down to medium and simmer for 2 hours. Yes, 2 at least, 2 1/2 even better! One of the special points of this dish is that the long simmer gives such tenderness to the meat. Turkey wings are bigger, tougher and thicker than a chicken wing. Don't worry, they won't fall apart, but they WILL be just about fall-off-the-bone tender at 2 hours.
- Stir occasionally to make sure all the wings are cooked evenly. During the last half hour, add the chopped bell pepper, then put the lid back on and let it finish cooking. When done, take the wings out and place on a platter. Stir up all the bits from the bottom of the pan and mix with a little water if needed. Put the cornstarch in a cup with a cup of COLD water and stir with a whisk, then pour into the pan and keep stirring over low-medium heat until gravy thickens. Serve with rice, a nice steamed green veggie like cabbage with onions.