Turkey Wings:

▪6-8 cut turkey wings

▪2 TBS poultry seasoning I use Chef Paul’s ▪Poultry Magic

▪1-2 TBS Creole or Cajun seasoning I use Zatarain’s

▪1 TBS onion powder

▪1 TBS paprika

▪1 tsp garlic powder

▪1/2 tsp celery salt

▪1 TBS Accent optional

▪1 onion sliced

▪1 bell pepper sliced

▪1/2 stick unsalted butter sliced thinly

New York Cheesecake


Pan drippings from wings

▪1/2 cup all-purpose flour

▪3 cups chicken stock or broth

▪2 tsp onion powder

▪1 tsp garlic powder

▪Salt and pepper to taste


Turkey Wings:

■ Preheat oven to 350°F

Rinse the wings and pat dry with paper towels

Mix all spices together in a small bowl

Sprinkle the spices over the turkey wings and toss the wings to coat evenly.

■ Spray and large roasting pan with nonstick cooking spray

Lay the wings in the pan

Add the onions, bell peppers, and butter into the pan.

■ Cover the pan with aluminum foil

Bake for 1 hour and 15 mins

Remove pan from the oven

Drain the pan drippings into a bowl or measuring cup.

■ Place the wings back into the oven uncovered while you make the gravy.


■ Use a fat separator cup or skim 1/2 cup of the fat off the top of the pan drippings. Reserve the rest of the drippings.

■ Pour the fat into a pot and heat on medium-high.

Whisk in the flour for 2-3 minutes to cook out the flour taste

Pour in the chicken stock while whisking

Then, pour in the remaining pan drippings.

■ Add in the onion and garlic powders

Continue stirring until the gravy thickens; about 3 minutes. (Will thicken more in the oven)

Remove from heat.

■ Taste and adjust seasoning as desired.

Pour gravy on top of the wings.

Cover the pan with foil again.

■ Bake for an additional 30-40 mins* or until wings are tender and cooked completely

Serve over warm rice