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Creole Stewed Turkey Wings

This recipe guides you through creating a savory Creole Stewed Turkey Wings dish. Turkey wings are seasoned with garlic powder, Adobo, and Tony Chachere's, then seared until golden. They are then slow-simmered with a aromatic blend of sweet onion, celery, and green bell pepper, resulting in tender, flavorful meat immersed in a rich, hearty gravy, perfect for a comforting meal.
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Total Time 2 hours
Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 1220.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 whole fresh turkey wings drumsticks and wing parts
  • 1 sweet onion sliced
  • 1 1/2 cup chopped celery
  • 2 teaspoons garlic powder
  • 1 tbsp Adobo seasoning found in Latino/Hispanic section of the market
  • 2 tablespoons Tony Chachere's New Orleans seasoning or your fav seasoning salt
  • 1 green bell pepper chopped

Equipment

  • 1 Large Dutch Oven or Heavy-Bottomed Pot Essential for browning and slow-simmering.
  • 1 Chef's Knife For preparing vegetables.
  • 1 Cutting Board For safe and efficient food preparation.
  • 1 Large Spoon or Ladle For stirring, serving, and skimming.
  • 1 Measuring Spoons For accurate seasoning.

Method
 

  1. Clean and thoroughly pat dry the turkey wings. If very large, you may separate them at the joint into drumettes and flats for easier handling.
  2. Generously season the turkey wings on all sides with garlic powder, Adobo seasoning, and Tony Chachere's New Orleans seasoning, ensuring an even coating.
  3. In a large Dutch oven or heavy-bottomed pot, heat a small amount of high-smoke-point oil over medium-high heat. Sear the seasoned turkey wings until deeply golden brown on all sides, working in batches to avoid overcrowding, then set aside.
  4. Reduce the heat to medium. Add the sliced sweet onion, chopped celery, and chopped green bell pepper to the pot. Sauté, scraping up any browned bits from the bottom, until the vegetables are softened and translucent, approximately 5-7 minutes.
  5. Return the browned turkey wings to the pot, nestling them among the sautéed vegetables.
  6. Pour in enough water or chicken/turkey broth to partially submerge the turkey wings (about halfway). Bring the liquid to a gentle simmer.
  7. Cover the pot, reduce the heat to low, and let the stew gently simmer for 1.5 to 2 hours, or until the turkey is fork-tender and easily pulls from the bone. Stir occasionally to prevent sticking.
  8. Periodically check the liquid level during simmering and add more hot liquid if needed to maintain a consistent stewing environment.
  9. During the last 30 minutes of cooking, taste the stew and adjust seasonings as necessary, adding more salt or spice to your preference.
  10. Once the turkey is tender, remove from heat. Serve the Creole stewed turkey wings hot, preferably over steamed white rice or creamy grits, ensuring plenty of the rich gravy accompanies each serving.

Notes

Achieving a deep, rich brown on the turkey wings during the initial searing is paramount; this develops the Maillard reaction and builds foundational flavor for your stew. Do not overcrowd the pot, work in batches if necessary. The 'holy trinity' of onion, celery, and bell pepper forms the aromatic base—ensure they are properly softened to release their full flavor. While the recipe implies stewing, ensure you add enough liquid (chicken or turkey stock, or water) to partially submerge the wings for effective braising. Taste and adjust seasoning towards the end of the cooking process, as the flavors will concentrate. Serve over fluffy white rice or creamy grits to soak up every drop of that exquisite gravy.