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Cajun Comfort
Cajun Smothered Turkey Wings
Cajun smothered turkey wings braised low in a rich onion gravy until fall-off-the-bone tender.
RECIPE AT A GLANCE
20
min
Active Time
90
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Browning the wings builds a deep base for the gravy. A long, low braise makes the meat fall off the bone.
Ingredients
Protein
• 3 lb turkey wings, split at the joints
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon kosher salt
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
Breading
• ¼ cup all-purpose flour
Sauce
• 3 tablespoons neutral oil
• 4 cloves garlic, minced
• 3 cups low-sodium chicken broth
Vegetables
• 1 large yellow onion, sliced
• 1 green bell pepper, sliced
• 2 celery stalks, sliced
Topping
• 2 tablespoons sliced green onions
How to Make It
1
Pat the turkey wings dry and season with Cajun seasoning and salt.
2
Dredge the wings lightly in flour, reserving 2 tablespoons for the gravy.
3
Heat oil in a large pot over medium-high and brown the wings on all sides, then transfer to a plate.
4
Add onion, bell pepper, and celery and cook 5 minutes, then stir in garlic and the reserved flour and cook 1 minute.
5
Slowly whisk in the broth, then stir in smoked paprika and thyme.
6
Return the wings, cover, and simmer on low 60 to 70 minutes until tender.
7
Top with green onions and serve.
How to Make It
1
Pat the turkey wings dry and season with Cajun seasoning and salt.
2
Dredge the wings lightly in flour, reserving 2 tablespoons for the gravy.
3
Heat oil in a large pot over medium-high and brown the wings on all sides, then transfer to a plate.
4
Add onion, bell pepper, and celery and cook 5 minutes, then stir in garlic and the reserved flour and cook 1 minute.
5
Slowly whisk in the broth, then stir in smoked paprika and thyme.
6
Return the wings, cover, and simmer on low 60 to 70 minutes until tender.
7
Top with green onions and serve.
Ingredients
Protein
• 3 lb turkey wings, split at the joints
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon kosher salt
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
Breading
• ¼ cup all-purpose flour
Sauce
• 3 tablespoons neutral oil
• 4 cloves garlic, minced
• 3 cups low-sodium chicken broth
Vegetables
• 1 large yellow onion, sliced
• 1 green bell pepper, sliced
• 2 celery stalks, sliced
Topping
• 2 tablespoons sliced green onions
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat gently on the stovetop, loosening the gravy with broth.
Swaps
No chicken broth? Use the same amount of vegetable broth.
Avo's Tip
Give the wings the full braise — low and slow is what makes them fall off the bone.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Where do I find turkey wings?
Most grocery meat counters carry them; ask the butcher if you don't see them.
Can I use a slow cooker?
Yes. Brown first, then braise on low 6 to 7 hours until tender.
What should I serve it over?
White rice or mashed potatoes to catch the gravy.
Quick Fixes
Wings tough: braise longer; they need time to tenderize.
Gravy too thin: simmer uncovered to reduce.
Gravy too thick: loosen with broth.
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