Braised Turkey Wings

If you grew up with braised turkey wings on the Sunday table, you already know: nothing else comes close to that fork-tender meat swimming in thick, savory gravy.

These wings get a good hit of paprika and garlic salt before roasting to a golden crisp, then settle into a slow braise with tomatoes, green peppers, and onions that melt down into the richest gravy you ever dragged a biscuit through.

Three hours might sound like a lot, but your oven does all the work while your kitchen fills up with the kind of smell that brings everybody to the table early.

Kitchen Tips

• Cut at the joints and toss the wing tips. All the good eating is in the drumettes and flats. Save the tips for stock if you’re feeling thrifty.
• Brown them hot and fast first. That initial blast of high heat gives the skin a crispy foundation that holds up even under all that gravy.
• Stir the flour into the broth gradually to avoid lumps. A smooth sauce is the difference between home cooking and good home cooking.
• Let the wings rest in the gravy for 10 minutes after pulling from the oven. They’ll soak up even more flavor.

Variations

• Smothered style: Add sliced mushrooms and extra onions to the braising sauce for a smothered wings vibe.
• Cajun heat: Stir in a tablespoon of Cajun seasoning and a splash of hot sauce for a Louisiana-inspired twist.
• Honey glaze finish: Brush with honey and hit them under the broiler for two minutes at the end for sticky, caramelized edges.