Baked Turkey Wings

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

The table

Roast them uncovered first and put the lid on only once the skin has taken colour. Covered from the start they steam, and a steamed turkey wing comes out grey.
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 which is why this reads as a full plate of meat on the board and a wing anywhere else reads as a snack
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 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

One of the 3 steps never says how long it takes, so both numbers are floors. The recipe itself says 2 hr 30 min.

  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

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

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
>> pairs-with: onion-gravy, candied-yams, cornbread-dressing, collard-greens
>> step.1: Roast them uncovered first and put the lid on only once the skin has taken colour. Covered from the start they steam, and a steamed turkey wing comes out grey.
>> step.2: season, under the skin too
>> step.3: roast uncovered 400°F 45 min
>> step.4: braise covered 325°F 1 hr 30 min

Roast them uncovered first and put the lid on only once the skin has taken colour. Covered from the start they steam, and a steamed turkey wing comes out grey.

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}.

Roast @&(~1)seasoned wings{} on a bed of @yellow onion{1%large}(sliced) at 400°F (205°C) for ~roast{45%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, which is why this reads as a full plate of meat on the board and a wing anywhere else reads as a snack.