Delicious Smothered Turkey Wings

Ingredients:

• 6-8 turkey wings, cut
• 2 tablespoons poultry seasoning (Chef Paul’s Poultry Magic recommended)
• 1-2 tablespoons Creole or Cajun seasoning (Zatarain’s recommended)
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon celery salt
• 1 tablespoon Accent (optional)
• 1 onion, sliced
• 1 bell pepper, sliced
• 1/2 stick unsalted butter, thinly sliced

Gravy:

• Pan drippings from wings
• 1/2 cup all-purpose flour
• 3 cups chicken stock or broth
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• Salt and pepper to taste

Directions:

Turkey Wings:

1. Preheat oven to 350°F.
2. Rinse the wings and pat dry with paper towels.
3. In a small bowl, mix all spices together.
4. Sprinkle the spices over the turkey wings and toss to coat evenly.
5. Spray a large roasting pan with nonstick cooking spray.
6. Lay the wings in the pan and add the onions, bell peppers, and butter.
7. Cover the pan with aluminum foil and bake for 1 hour and 15 minutes.
8. Remove the pan from the oven and drain the pan drippings into a bowl or measuring cup.
9. Place the wings back into the oven uncovered while you make the gravy.

Gravy:

1. 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.
2. Pour the fat into a pot and heat on medium-high.
3. Whisk in the flour for 2-3 minutes to cook out the flour taste.
4. Pour in the chicken stock while whisking, then pour in the remaining pan drippings.
5. Add in the onion and garlic powders, and continue stirring until the gravy thickens; about 3 minutes (will thicken more in the oven).
6. Remove from heat, taste, and adjust seasoning as desired.
7. Pour gravy on top of the wings, cover the pan with foil again, and bake for an additional 30-40 minutes* or until wings are tender and cooked completely.
8. Serve over warm rice and enjoy!