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

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 325°F.
In a Dutch oven or an oven safe pot, sear the turkey wings until browned in canola oil, over a medium-high flame.
Remove the turkey wings and add shallots carrot and celery. Sauté until the shallots are translucent.
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.
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.
Bring to a boil, cover and place into the oven for two hours.
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.
Bring to a simmer. Season with salt and pepper to taste. Serve with the turkey wings.
Optional: You can crisp up the skin on the turkey wings by sticking them under the broiler for 5-7 minutes.