Baked Turkey Wings

also called turkey wings · smothered turkey wings · turkey necks · baked turkey wings and gravy

Also written for Slow Cooker (4 to wash).

The table

Roast uncovered until the skin has taken colour. The lid goes on only after that.
4 lb(1.8 kg; split at the joints)turkey wingsseason, under the skin tooroast uncovered 400°F 45 minbraise covered 325°F 1 hr 30 min
1 Tbskosher salt
2 tspblack pepper
2 tsppaprika
2 tspgarlic powder
1 tsppoultry seasoning
1 large(sliced)yellow onion
3 cups(710 mL)onion gravy
1 cup(240 mL)chicken stock
Carve nothing. The wing goes to the plate whole with the gravy over it
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Before anything else

2season, under the skin too

3roast uncovered 400°F 45 min

goes in with what step 2 made

4braise covered 325°F 1 hr 30 min

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 2 hr 15 min1 of 3 steps gives no time
Needs you
none given
If you get it wrong
Narrow — the lid goes on only after the forty-five minutes uncovered; covered from the start they steam out grey for good
What you'll wash
One thing — the roasting tin

  1. season, under the skin too

    not timedfrom the start

  2. roast uncovered 400°F 45 min

    45 minwalk awayfrom the start

  3. braise covered 325°F 1 hr 30 min

    1 hr 30 minwalk away45 min in

Goes with

See how it is written
>> title: Baked Turkey Wings
>> category: Stews & Braises
>> tags: turkey, gravy, southern, roast, braise
>> counters: Meat and Three
>> aka: turkey wings, smothered turkey wings, turkey necks, baked turkey wings and gravy
>> servings: 4
>> time: 2 hr 30 min
>> slack: narrow — the lid goes on only after the forty-five minutes uncovered; covered from the start they steam out grey for good
>> pairs-with: onion-gravy, candied-yams, cornbread-dressing, collard-greens
>> washing-up: the roasting tin

>> step: Roast uncovered until the skin has taken colour. The lid goes on only after that.
Roast them uncovered first and put the lid on only once the skin has taken colour.

>> step: season, under the skin too
Season @turkey wings{4%lb}(1.8 kg; split at the joints) with @kosher salt{1%Tbs}, @black pepper{2%tsp}, @paprika{2%tsp}, @garlic powder{2%tsp}, @poultry seasoning{1%tsp}.

>> step: roast uncovered 400°F 45 min
Roast @&(~1)seasoned wings{} on a bed of @yellow onion{1%large}(sliced) at 400°F (205°C) for ~roast{45%min}.

>> step: braise covered 325°F 1 hr 30 min
Braise @&(~1)coloured wings{} covered in @onion gravy{3%cup}(710 mL), @chicken stock{1%cup}(240 mL) at 325°F (165°C) for ~braise{90%min}.

Carve nothing. The wing goes to the plate whole with the gravy over it.