|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 1g||5%|
|Total Sugars 4g|
|Vitamin C 4mg||19%|
|*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 dish with a flavorful, creamy sauce.
The recipe cooks all of these elements in the slow cooker in just about 4 hours. It does require some prep, such as cutting the wings, chopping the veggies, and creating the creamy sauce, though all of that requires very little time. You will also need to brown the turkey wings first, and they are large! Use the biggest pan you own, or work in batches and transfer the cooked wings to the crock pot if needed.
Even when cut, the recipe's four wings are like serving an eight-piece fried chicken dinner, so it's the base for a filling family meal. Serve the turkey wings with macaroni and cheese, potatoes, or rice, along with your family's favorite steamed vegetables.
"The hardest part of this recipe was finding the wings; I had to order them in. Once they arrived, everything went well, and it was a tasty meal. Cut turkey wings are huge—the size of chicken thighs and breasts. They do fit in a six-quart crock pot but required two large pans for browning." —Colleen Graham
4 turkey wings, about 5 pounds
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon olive oil, more as needed
1 cup coarsely chopped onion
1/2 cup diced celery
1/2 cup diced carrots
2 (10.5-ounce) cans condensed cream of chicken soup
1 1/4 cup water
Gather the ingredients.
Cut off and discard the wing tips. Separate the turkey wings at the joints between the wingette and the drumette.
Sprinkle the wings generously with salt and pepper.
Heat the oil in a large skillet over medium heat. When the oil is hot, add the turkey wing pieces, in batches if necessary to not crowd the pan, and brown on all sides. Replenish the oil in the skillet as needed.
Put the onion, celery, and carrots in the bottom of a large slow cooker.
Top with the browned wings.
In a medium bowl, whisk the cream of chicken soup with the water until combined. Pour over the wings.
Cover the crock pot and cook for 3 to 4 hours on high, or until the turkey wings are done. The safe minimum temperature for turkey is 165 F.
Transfer the wings to a serving platter and top with the sauce from the crock pot. Serve with your favorite sides and enjoy.
Tips for Cutting Turkey Wings
- Use a sharp knife or kitchen shears to separate the sections of the turkey wings. You may find that both tools are needed; the knife to cut bones and shears for skin and cartilage.
- 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.
- 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 later in stock.
- 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 six to eight bone-in chicken thighs in the recipe.
- Replace the French-inspired mirepoix with 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.