Smothered Turkey Wings

Separate wings into 9 pieces (3 drumettes, 3 flats, and 3 wing tips) and season liberally with salt, pepper, garlic powder and paprika.

Drizzle the wings with a couple tbsp of olive oil and rub the seasonings and oil into the meat.

Using a Dutch oven or heavy pot, melt 2 tbsp of butter and sear each wing until golden brown on all sides. Get some good color on them which will help build flavor.

Once browned, set the wings aside. Melt the remaining butter in the pot and add sliced onions, chopped garlic and rep pepper flakes if using. Cook for a few minutes to soften the onions but be careful not to burn the garlic and peppers.

Now it's time to make the roux. Sprinkle the onions with the flour and cook for a minute, then pour in about 6 cups of the warmed stock, stirring and scraping up any browned bits in the pan. Bring the liquid up to a gentle boil until thickened, then turn down to low. Add more flour as needed until you get a thickness you like. Add the lemon zest then season to taste with salt and pepper.

Meanwhile, preheat your oven to 300 degrees.

Return the wings back to the pot. You want the gravy to reach at least halfway up the wings. Add more broth if necessary.

If using a Dutch oven, place the lid on top with it slightly ajar. If using a non-oven safe pot transfer everything to a 9x13 baking dish and cover tightly with foil.

Transfer to oven and cook for one hour.

After an hour carefully flip each wing over then cover and cook for another hour or until the meat is tender and starting to pull away from the bone.

Then, turn the heat up to 375 and cook uncovered for 15 minutes until the skin is caramelized.

This is delicious served over rice or mashed potatoes with a side of greens. Enjoy!

Recipe adapted from https://www.kitchenistadiaries.com