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Braised Turkey Wings Recipe

American · Main course · 105 min total

These braised turkey wings are fall-off-the-bone tender, simmered in a rich, savory gravy with aromatic vegetables. A comforting and hearty dish perfect for a family dinner.

Ingredients

• 4 turkey wings (about 3 lbs total), separated into drumettes and flats
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons tomato paste
• 1 cup chicken broth
• 1 cup water
• 2 bay leaves

Instructions

1. Pat turkey wings dry with paper towels. Season with salt and pepper.
2. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown turkey wings on all sides, about 5 minutes per batch. Transfer to a plate.
3. Reduce heat to medium. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, thyme, and paprika; cook 1 minute.
4. Stir in tomato paste and cook for 1 minute. Pour in chicken broth and water, scraping up any browned bits. Return turkey wings to pot, add bay leaves, and bring to a boil.
5. Reduce heat to low, cover, and simmer until turkey is very tender, about 1 hour 15 minutes. Uncover and simmer 15 minutes more to thicken sauce slightly.
6. Discard bay leaves. Adjust seasoning with salt and pepper. Serve turkey wings with sauce.

Tips

• For extra richness, add 1/2 cup of white wine after the tomato paste and cook for 2 minutes before adding broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve over mashed potatoes, rice, or with crusty bread to soak up the sauce.

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