Crock Pot Turkey Wings

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 04/28/21
Crock pot turkey wings recipe

The Spruce / Zorica Lakonic
Prep: 10 mins
Cook: 4 hrs
Total: 4 hrs 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
374 Calories
24g Fat
17g Carbs
21g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 374
% Daily Value*
Total Fat 24g 31%
Saturated Fat 7g 34%
Cholesterol 71mg 24%
Sodium 1218mg 53%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 21g
Vitamin C 3mg 16%
Calcium 55mg 4%
Iron 3mg 15%
Potassium 359mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken wings are a party favorite, but when you're looking for something similar that's hearty enough for dinner, turkey wings are the answer. This recipe is a very simple combination of turkey wings, a basic mirepoix of onions, carrots, celery, and condensed cream of chicken soup, creating a fun and filling dish with a flavorful, creamy sauce. 

Serve the wings with macaroni and cheese, potatoes, or rice, along with your family's favorite steamed vegetables.

Ingredients

  • 4 turkey wings

  • Dash of kosher salt

  • Dash of freshly ground black pepper

  • 1 tablespoon olive oil

  • 1 medium onion (chopped, about 1 cup)

  • 1/2 cup diced celery

  • 1/2 cup diced carrots

  • 2 (10 1/4-ounce) cans condensed cream of chicken soup

  • 1 1/4 cup (1 soup can) water

Steps to Make It

  1. Gather the ingredients.

    Ingredients for crock pot turkey wings
    The Spruce / Zorica Lakonic

  2. Cut off and discard the wing tips.

  3. Cut the turkey wings at the joints between the wingette and the drumette.

    Cut turkey
    The Spruce / Zorica Lakonic

  4. Sprinkle the wings all over with salt and pepper.

    Turkey wings sprinkled with salt and pepper
    The Spruce / Zorica Lakonic

  5. Heat the oil in a large skillet over medium heat.

  6. When the oil is hot, add the turkey wing pieces and brown on all sides. This will take approximately 10 minutes.

    Heat oil and brown turkey wings
    The Spruce / Zorica Lakonic

  7. Put the chopped onion, celery, and carrots in the bottom of the slow cooker.

    Chopped carrot, celery, and onion
    The Spruce / Zorica Lakonic

  8. Top with the browned wings.

    Top with browned wings
    The Spruce / Zorica Lakonic

  9. In a measuring cup, combine the cream of chicken soup with the water.

  10. Pour over the wings.

    Combine cream
    The Spruce / Zorica Lakonic

  11. Cover the crock pot and cook for 3 to 4 hours on high, or until turkey wings are done. The safe minimum temperature for turkey is 165 F.

    Cover crock pot
    The Spruce / Zorica Lakonic

  12. Serve and enjoy.

    Crock pot turkey wings
    The Spruce / Zorica Lakonic

Tips for Cutting Turkey Wings

  • Use a sharp knife or kitchen shears to separate the sections of the turkey wings.
  • Place the wing on a cutting board so the underside is facing up. (It is easier to see the joints.)
  • Stretch out the wing so you can clearly see its three parts: the wing tip, the wingette, and the drumette.
  • First, cut off the wing tips at the joint between the wing tip and the wingette.
  • Separate the wingette from the drumette by placing the knife or shears at the largest bump of bone and cutting through.
  • Freeze the wing tips to use in stock later on.

Recipe Variations

  • Replace the turkey wings with turkey thighs or turkey legs. Keep in mind that larger pieces will take more time to cook.
  • Instead of wings, you can use 6 to 8 bone-in chicken thighs in the recipe.
  • Instead of the French-inspired mirepoix, use a Cajun-style mirepoix: 1 cup of chopped onions, 1/2 cup diced celery, and 1/2 cup diced green bell pepper. Also sprinkle the turkey pieces with 1 teaspoon of Cajun or Creole seasoning before browning.