Smothered Turkey Wings
- 3-4 pounds turkey wings
- 1 onion (sliced)
- 1 bell pepper (sliced)
- Tony Chachere's Injectable Marinade (Creole Butter flavor)
- 1 teaspoon ground cinnamon
- Tony Chachere's Creole Seasoning (to taste)
- Italian Seasoning (to taste)
- onion powder (to taste)
- garlic powder (to taste)
- Accent (to taste)
- 3 cups chicken stock
- 1 cup turkey drippings
- 1/2 sticks butter
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
Preheat oven to 350 degrees.
Pour half the bottle of marinade into a bowl.
Rinse and pat dry turkey wings.
Fill injector up halfway with the marinade and extract into each wing part. Repeat until done.
Coat each wing on both sides with all of the seasonings. Place in a baking pan and cover sliced onions and peppers. Cover pan with foil and bake for 1 ½.
Pour out 1 cup of the pan drippings into a saucepan and combine with chicken stock, butter, and Worcestershire over medium heat. Make a slurry with the 1 tablespoon cornstarch and 2 tablespoons of cool water. Stir until the gravy thickens and butter is melted. Add another cornstarch slurry if needed.
Pour gravy over wings, cover and bake for another 30-40 minutes or until wings are browned and tender, and gravy is thickened.
Serve with your favorite holiday sides and enjoy!
I’m a homegrown food lover, whom influenced by my mama and MoMo, grew into a self-taught foodmaker. Outside of my day job in tech,, I enjoy developing Cajun/Creole and Asian Fusion recipes, and taking pretty, mouth-watering photos of the food I make. When not in the kitchen, find me binge watching a true crime docuseries or collecting passport stamps across the globe!