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Slow-Roasted Turkey Wings

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Turkey Wings:

Stock: Gravy:

Pre-heat your oven to 275F.

Use poultry shears or a sharp knife to separate each turkey wing into 3 segments—drumette, flat, and tip. Set aside the tips for making stock.

Place the turkey wing drumettes and flats, skin side up, on a rimmed baking sheet or roasting pan. Toss with olive oil and sprinkle with salt. Cover the wings with foil and put them in the oven for 2.5 hours.

While the turkey wing drumettes and flats are roasting, make stock with the tips. Heat 1 Tbsp. olive oil in a medium, thick-bottomed pot on medium high heat. Add the turkey wing tips and let them brown on all sides, then add the chopped carrot, onion, and celery, and sauté them for a few minutes with the wings.

Add 2 cups of water, enough to cover the wings and vegetables, and a little salt. Bring this to a boil on high heat, then reduce to a simmer on the lowest setting. Let it simmer while the wings roast in the oven, watching the liquid level and topping it up as necessary.

When the wings are close to being done, remove and discard the solids from the stock-pot, then strain the rest of the stock through a seive into a bowl.

Make a roux by melting 2 Tbsp. butter in a medium sized, thick-bottomed pot, on medium heat. Add the flour and whisk to combine. Let the roux cook and bubble for a minute or so.

Slowly stir in the turkey stock, whisking constantly to break up any lumps. Whisk in the mustard, salt, pepper, and thyme. Lastly, whisk in the cream and let it simmer on low heat to thicken.

After 2.5 hours of slow cooking in the oven, the turkey wings should be fall apart tender. Remove the foil and place them on a rack a few inches under the broiler. Broil for 5 minutes or so, until the wing skin gets somewhat browned.

Scrape the wing roasting pan drippings into the gravy; this will add even more flavor to your gravy. If the drippings are really stuck to the pan, place the roasting pan on your stovetop and turn on the burners under the pan. Add a cup of water to the pan and use a metal spatula to scrape up the drippings, then boil it hard to reduce it. Pour this off into the pot with the gravy and simmer until it reaches a nice consistency.

To serve, pour the gravy over the wings. Serve with a side of mashed potatoes, root vegetables, or cauliflower.