Smothered Turkey Wings

Growing up I hated eating turkey.  The meat was always so dry and tasteless that I even avoided it at holiday time.  As an adult I found out it wasn't actually turkey I hated, but the way it was being prepared.  Turkey can be a rather tasteless meat if it's not flavored and prepared properly.  This turkey wing recipe has a wonderfully savory flavor and goes great paired with white rice and a side of cabbage. 

Ingredients

6 Turkey wings
1 tbsp EVOO
1 tbsp salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp McCormick's Chicken seasoning
1 tbsp onion powder

Gravy
.5 cup butter
1 medium onion, chopped
1 tbsp dried rosemary
1 tbsp dried thyme
1 tsp garlic powder
1 tsp black pepper
1 tsp seasoned salt
1 tsp onion powder
1 tsp garlic salt
1.5 tbsp Worcestershire sauce
7 tbsp all purpose flour
4 cups fat free chicken broth
1-14.5 oz can diced tomatoes


Directions

Pre-heat your oven to 350 degrees.  Rinse the turkey wings under lukewarm water and pat dry using a paper towl.  Place the wings in a large baking dish, at least 1.5 inches apart.  Brush both sides of the wings with olive oil.  Stir together all of the seasonings for the wings and sprinkle them generously, coating both sides.



It's ok it you have some leftover, I did!  Place the wings in the oven and bake for 50-60 minutes, flipping over halway through the cooking time. 

About mid-way through your wings cooking you can begin making the gravy.  Melt the butter in a large, heavy bottomed saucepan.  Add the tomatoes and chopped onions and cook over medium-low heat until the onion are soft. 

Stir in your thyme, rosemary, garlic powder, black pepper, and seasoned salt.  Cook for 1 minute.  Add the flour, stirring constantly and until light brown, roughly 5-6 minutes.  Slowly whisk in the broth followed by the Worcestershire sauce.  Heat the gravy to a boil then reduce the heat and simmer uncovered for 5 minutes, stirring occasionally. If you timed it correctly, your wings should be ready to come out of the oven.  They should be nice and browned, like this.

Drain the juices from the bottom of the pan and add it to the gravy, stirring to incorporate.  Add the onion powder and garlic salt and continue to simmer uncovered for an additional 5 minutes. 

Pour the gravy into the glass pan, coating the bottom of the pan and the wings. 

Reduce the oven temperature to 300 degrees.  Cover the pan tightly with foil and cook the wings another 45 minutes, or until tender.  Remove the wings from the oven and serve over white rice.