120 min
Creole Stewed Turkey Wings
Recipe GLPRdb406ff946b2b4
Tender turkey wings braised low and slow in a flavorful Creole broth with aromatic vegetables and bold spices. This rustic one-pot dish delivers authentic New Orleans-style comfort food with succulent meat that falls off the bone.
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Ingredients
4 whole fresh turkey wings (drumstettes and flats)
1 sweet onion, sliced
1 1/2 cups chopped celery
1 green bell pepper, chopped
2 teaspoons garlic powder
1 tablespoon Adobo seasoning
2 tablespoons Tony Chachere's New Orleans seasoning (or similar Creole seasoning salt)
Directions
Pat the turkey wings dry with paper towels. In a large heavy pot or Dutch oven, heat over medium-high heat and place the turkey wings in the pot without oil, browning them on all sides for 8–10 minutes until they develop a golden crust. Do not overcrowd; work in batches if needed. Remove wings and set aside.
To the same pot, add the sliced onion, chopped celery, and chopped green bell pepper. Stir and cook for 5 minutes until the vegetables begin to soften and release their aromatics.
Sprinkle the garlic powder, Adobo seasoning, and Tony Chachere's New Orleans seasoning over the vegetables. Stir well to coat and toast the spices for about 1 minute.
Return the browned turkey wings to the pot, nestling them among the vegetables. Add enough water to nearly cover the wings (approximately 4–6 cups). Bring to a boil, then reduce heat to low, cover, and simmer for 90 minutes, stirring occasionally and turning the wings halfway through.
Cook until the turkey wings reach an internal temperature of 165°F in the thickest part of the thigh, and the meat is tender and pulls easily from the bone. The braising liquid should be reduced and richly flavored.
Taste the stew and adjust seasoning if needed. Serve hot in shallow bowls with the braising liquid, vegetables, and turkey wings.
