Here's the way I like my baked smothered turkey wings.
|Turkey wings||4 Pound (((((cleaned and pat dry, cut at the joints)))))|
|Grand diamond all purpose seasoning||2 Teaspoon|
|Poultry seasoning||1 Tablespoon (((((preferably unsalted)))))|
|Garlic powder||1 Tablespoon|
|Smoked paprika||1 Tablespoon|
|Kosher salt||2 Teaspoon|
|Black pepper||2 Teaspoon|
|Red pepper flakes||2 Teaspoon (((((optional)))))|
|All purpose flour||1 1/3 Cup (21.33 tbs)|
|Chopped celery||1/3 Cup (5.33 tbs)|
|Chopped onion||1/3 Cup (5.33 tbs)|
|Bell pepper||1/3 Cup (5.33 tbs) , chop|
|Garlic||4 Clove (20 gm) , mince|
|Italian seasoning||1 1/2 Teaspoon|
|Low sodium chicken stock/broth||5 1/2 Cup (88 tbs)|
|Vegetable oil||1/4 Cup (4 tbs) , browned|
1.Cut, chop and prepare the ingredients before starting the recipe.
2.Combine and mix the GDS, poultry seasoning, garlic powder, smoked paprika, salt, pepper, and red pepper flakes in a small bowl. Place 1 cup of flour on a plate or in a bowl. Use about half of the seasoning mixture to season the turkey. (Note: There may be some seasoning left at the end of the recipe and it can be used in other dishes if you did not put your hands directly in it after touching the raw turkey.)
3.Dredge the seasoned turkey in the flour and tap off the excess, the coating should be thin. Set aside. Preheat about cup of vegetable oil in a large Dutch oven or large skillet over medium-high heat. Brown the turkey on all sides, about 4 to 6 minutes on each side. (Note: Just brown the turkey, no need to try cooking them all the way through.) Once done drain on a paper towel.
4.Drain the oil from the Dutch oven/skillet into a measuring cup to ensure there is enough to start the roux. Pour it back in the Dutch oven/skillet and keep the heat on medium-high heat.
5.Add and sauté the celery, bell pepper, and onions for about 3 to 4 minutes or until soft. Stir in 1/3 cup of flour. Continue to cook the roux until it has a golden brown color, about 5 minutes or so. (Tip: The longer the roux is cooked the browner it will become and that will determine the color of the entire dish.) Add the Italian seasoning, teaspoon of the seasoning mixture, and minced garlic. Sauté for another minute or so. Whisk in the chicken stock/broth until there are no lumps. Taste the gravy to check the seasoning. Allow the gravy to come up to a slight boil and whisk to ensure there are no lumps then turn off the heat.
6.Serve and enjoy!