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Braised Turkey Wings with Pan Gravy

November 19, 2020 · Speshyl · 4 Comments

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Braised Turkey Wings with Pan Gravy on a plate garnished with fresh rosemary
Braised Turkey Wings with Pan Gravy on a plate garnished with fresh rosemary
Braised Turkey Wings with Pan Gravy on a plate garnished with fresh rosemary
Braised Turkey Wings with Pan Gravy on a plate garnished with fresh rosemary
Braised Turkey Wings with Pan Gravy on a plate garnished with fresh rosemary
Braised Turkey Wings with Pan Gravy on a plate garnished with fresh rosemary

This right here, is the cheat code to fulfilling that turkey craving during the holidays without having to deal with cooking a huge bird and worrying about what you’ll do with all of that leftover turkey. Turkey wings are always a hit, and these braised wings only take 2 1/2 hours from start to finish, so dinner will be ready and on the table in the blink of an eye.

Braised Turkey Wings with Pan Gravy on a plate garnished with fresh rosemary

Braised Turkey Wings

Today I am breaking down the braising technique that is used in this recipe. These steps can be used interchanging any protein (beef/lamb/chicken for turkey), wine (red instead of white), or stock (beef/veal/seafood for chicken) to create a whole new dish. I am also breaking down the method of making a pan sauce from the braising liquid using a roux. The use of a roux helps to bind and thicken the liquid into a gravy consistency.

Braised Turkey Wings with Pan Gravy on a plate garnished with fresh rosemary

Braising 101

These are the basic steps to braising:

  • Sear protein
  • Sauté mirepoix (carrots, onion & celery)
  • Deglaze pan with wine
  • Add aromatics, protein, and enough stock to cover the protein by 2/3rd’s
  • bring to a boil, cover, and place in a 300°F to 350°F oven until tender
  • Remove protein and serve with a sauce or gravy (often made from the liquid the protein was braised in)

You can use these steps to braise any and everything your heart desires, from vegetables, to meat, to fish. The possibilities are endless.

Pan Gravy

The pan gravy that accompanies these turkey wings is filled with the flavor from the aromatics used in the braising liquid, and is so simple to put together. The only extra step you will have to take after straining the braising liquid is making a roux in a small saucepan. A roux is a mixture of equal parts flour and fat (butter in most cases), and is used as a thickening agent. We’re using it here to turn the braising liquid into a gravy.

You want to add only a few ladles of braising liquid to the roux, whisking vigorously until each ladle is incorporated and you have a smooth mixture. You are then going to add that mixture into the bigger pot with the rest of the braising liquid and whisk until combined. The reason we’re doing this in a separate pot first is so there is less of a chance that the gravy with have lumps of flour. This method ensures a smooth silky gravy every time.

Braised Turkey Wings with Pan Gravy on a plate garnished with fresh rosemary

All of Your Braised Turkey Wing Questions, Answered:

Do I have to use the tips on the turkey wings?

No! I cut the tips of the turkey wings off so they can fit in the pot easier. I freeze them and save them for later use. They make a great turkey stock.

Can I leave out the wine?

You can skip the wine and just use some chicken stock to deglaze the pan, however the wine brings a beautiful depth of flavor to the dish, so I highly recommend using it.

What kind of white wine should I use for braising?

Any dry white wine works great here, and it does not have to be expensive. A $12-$15 bottle of Chardonnay, Pinot Grigio, or Sauvignon Blanc is perfect!

Can I cover the turkey wings in the chicken stock?

No, it would no longer be braising. Pour enough stock in the pot to go up the turkey wings about 2/3rd’s of the way.

Watch The Full Video Tutorial, Here:

In Need Of More Holiday Recipes? Check These Out!

  • Cranberry Sauce
  • Chicken Stock
  • Collard Greens with Smoked Turkey Neck
  • Candied Yams
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Braised Turkey Wings with Pan Gravy on a plate garnished with fresh rosemary

Braised Turkey Wings with Pan Gravy


★★★★★

5 from 1 reviews

  • Author: Speshyl Smith
  • Total Time: 2 hours and 30 minutes
  • Yield: 6–8 servings 1x
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Description

These Braised Turkey Wings are cooked low and slow in a dutch oven, and served with a pan gravy made from the braising liquid.


Ingredients

Scale
  • 4 turkey wings
  • 2 tablespoons canola oil
  • 2 large shallots, large dice
  • 1 carrot, large dice
  • 2 celery stalks, large dice
  • 3 thyme sprigs, fresh
  • 2 rosemary sprigs, fresh
  • 4 sage leaves, fresh
  • 2 bay leaves, dried
  • 1/4 cup dry white wine
  • 4–5 cups chicken stock
  • 3 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • salt, to taste
  • pepper, to taste

Instructions

  1. Preheat oven to 325°F.
  2. In a Dutch oven or an oven safe pot, sear the turkey wings until browned in canola oil, over a medium-high flame.
  3. Remove the turkey wings and add shallots carrot and celery. Sauté until the shallots are translucent.
  4. Deglaze the pot with the white wine, and simmer until the wine is reduced 80% of the way or until the pan is almost dry. Make a bouquet garni by tying all of the herbs together with the kitchen twine.
  5. Return the turkey wings to the pot, along with the bouquet garni and enough chicken stock to go up 2/3rd’s of the way.
  6. Bring to a boil, cover and place into the oven for two hours.
  7. Remove the turkey wings from the pot and in a separate saucepan over medium heat, start to make the roux by melting the butter and sprinkling the all purpose flour into, whisking to create a paste. Start adding the liquid from the turkey wings into the roux a little at a time while whisking vigorously just until it becomes smooth. Once the roux is smooth, add it to the rest of the liquid in the Dutch oven and whisk to combine.
  8. Bring to a simmer. Season with salt and pepper to taste. Serve with the turkey wings.
  9. Optional: You can crisp up the skin on the turkey wings by sticking them under the broiler for 5-7 minutes.
  • Cook Time: 2 hours and 30 minutes

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Comments

  1. Donna says

    November 9, 2021 at 4:37 am

    Hi Speshyl, Which wine would you recommend to use in this recipe? This might be my Thanksgiving Dinner… Thanks, Donna

    Reply
    • Valerie Yanowski says

      May 4, 2022 at 9:57 pm

      Wonderful recipe for fresh turkey wings. Meat is so moist and tender without having to brine. Gravy is smooth and delicious, like a long lost family recipe my mother in law ( deceased long ago) kept in her head. Makes a wonderful Sunday dinner!

      ★★★★★

      Reply
  2. Donna says

    November 9, 2021 at 4:43 am

    OOPS! Just saw the answer to my question, Speshyl. Thanks!

    Reply
    • Speshyl says

      November 10, 2021 at 11:11 pm

      Hi Donna! Please let me know how it turns out if you decide to make them 🤗 Thank you!!

      Reply

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My twin Godsons turned 6 months, so it’s only ri My twin Godsons turned 6 months, so it’s only right that I went all out for their half birthday cake 🥹 Their theme was “Halfway Around The Sun” & @sophisticated_shay requested a galaxy cake!

This cake challenged me in sooooo many ways…

The mirror glaze was easy to make, but it took a couple of pours to get it right (since it was slipping off of the cake and creating gaps). I used a @nordicwareusa half sheet tray & cooling rack lined with parchment & put the cake on a pint container so that the glaze could fall from a good height. 

I figured out that working right in front of an air conditioner directed at the cake & using a blow dryer on the cool setting helped it adhere more. Also, working with an extremely cold cake is a must. I frosted/ crumb coated these layers while they were frozen so they cold be as cold as possible.

I used white food coloring on a pastry brush to flick some “stars” onto the glaze.

I let the cake set in the fridge overnight after the glaze, and decorated it the next morning.

Now stacking the two tiers?! A HEADACHE! Because once you place it, there’s no moving it 😭 the mirror glaze was pretty sticky, so I only had one chance to place it.

I made the cake topper using a cricut machine (which always comes in clutch), and @wiltoncakes silver fondant for my babies names (Tyler & Skyler) 🩵

I’m an overanalyzer & perfectionist, so there are so many things that I notice & would do differently next time; but other than that, I think it came out beautifully!

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Kept the party going by seeing the Queen herself on Sunday 🥳

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This weekend, my personal chef business ‘The Dai This weekend, my personal chef business ‘The Daily Speshyl LLC’ turned 1 Year old! So it had to be in God’s plan that my small black owned business would be chosen by @beyonce ‘s @beygood foundation to attend their Black Parade Route Small Business Impact Luncheon 🥹🙏🏽

I applied for this opportunity in April, by a long shot. Only 100 businesses in each of the 10 cities part of the route are chosen. This event brought the most amazing people together “To celebrate people, communities, and small businesses impacted by economic inequities”. I learned so much from the guest speakers, and was given so many tools to further grow my business.

It still feels like a dream to me, honestly. I’m so proud of what I’ve built; of the years of work I’ve put in. I’m mostly proud of taking the leap & following my dreams, even though it was scary leaving comfort & routines of working for others, to being my own boss. This is HARD. I won’t lie to you. But it is WORTH IT, for me. I won’t ever give up on this dream, and one day I’ll be cooking for Beyoncé herself 😉 (see last slide for a visual of me speaking it into existence).

Kept the party going by seeing the Queen herself on Sunday 🥳

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The food at one Brazilian steakhouse was so delicious, I could cry. The steaks, lamb, pork, & chicken came around to us in an endless fashion & everything was so perfectly cooked! I actually tried a duck heart for the first time because I like to be adventurous, and it wasn’t bad at all! It tasted like chicken to me with a slightly different texture.

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Here’s what we ate:
• Hamachi Escovitch
• Curried Goat Patties
• Truffle Chopped Cheese
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Oh, and the cake was red velvet with cream cheese frosting as the filling & Swiss meringue butter cream on the outside 😋

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Ribeye steak bites. Twice Baked Sweet Potatoes. As Ribeye steak bites. Twice Baked Sweet Potatoes. Asparagus. Green Juice. Honey-Lime Chicken Thighs. Leek Cous Cous. Roasted Brussels with Balsamic Glaze. Exhaustion 🙃

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#ad I made this Creamy Smoky Chipotle Shrimp with #ad I made this Creamy Smoky Chipotle Shrimp with @betterthanbouillon ‘s Smoky Chipotle Base from their Culinary Collection. This dish came together in about 15 mins, including prep time, so it’s perfect for those weekday nights when you need dinner on the table, fast! I like to serve this dish over white rice, but you can use any side you like. Click the link in my bio to shop this kitchen staple!

Recipe below:
 
Ingredients:
• 1 lb jumbo shrimp (U 16/20)
• Kosher Salt
• neutral cooking oil (avocado, grapeseed, vegetable, or canola)
• 2 teaspoons @betterthanbouillon Smoky Chipotle Base, divided
• 1/3 cup onions, diced
• 2 cloves garlic, minced
• 3/4 cup heavy cream
• 1/4 cup sour cream
• scallions, for garnish
 
Instructions:

1. Season shrimp with 1 teaspoon of the Smoky Chipotle Base. Heat up a skillet over a medium-high flame and add in enough neutral oil to almost cover the bottom. Once the oil is hot and shimmering, and in the shrimp and cook for two minutes per side.
2. Remove the shrimp, and saute the onions and garlic in the same pan until the onions are translucent, about 5 minutes.
3. Add in the heavy cream, sour cream, and remaining teaspoon of the  Smoky Chipotle Base and stir to combine. Bring to a simmer for a 2-3 minutes, add the shrimp back in, garnish with the scallion & serve.

#betterthanbouillon
And it only took 3 days 🥴 But I’m so incredib And it only took 3 days 🥴 But I’m so incredibly proud with how it turned out!!! This has to be my best work yet! Apparently, I thrive on stress.

#winniethepoohcake #cakedecorating #personalchef #thedailyspeshyl
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