|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||4%|
|Total Sugars 3g|
|Vitamin C 3mg||16%|
|*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.|
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.
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
Gather the ingredients.
Cut off and discard the wing tips.
Cut the turkey wings at the joints between the wingette and the drumette.
Sprinkle the wings all over with salt and pepper.
Heat the oil in a large skillet over medium heat.
When the oil is hot, add the turkey wing pieces and brown on all sides. This will take approximately 10 minutes.
Put the chopped onion, celery, and carrots in the bottom of the slow cooker.
Top with the browned wings.
In a measuring cup, combine the cream of chicken soup with the water.
Pour over the wings.
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.
Serve and enjoy.
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.
- 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.