Print

Cajun Roasted Turkey Wings with Homemade Gravy Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy the best baked Cajun roasted turkey wings seasoned with a flavorful homemade Cajun spice rub and served with a rich homemade gravy. These tender, juicy wings are roasted to perfection with a smoky, spicy crust and savory aromatics, perfect for a hearty main dish inspired by American and Soul Food cuisines.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American, Soul Food

Ingredients

Spice Rub

  • 8 cloves garlic, minced or crushed
  • 2 tablespoons smoked paprika
  • 2 teaspoons dried parsley
  • 1 ½ teaspoon sea salt, plus more to taste
  • 1 ½ teaspoon cayenne pepper
  • 1 ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¾ teaspoon black pepper
  • ¼ teaspoon white pepper
  • 2 bouillon cubes, crushed into powder

Turkey Wings

  • 6 pounds turkey wings, whole wings, flats, and/or drums

Roasting Ingredients

  • 1 sweet yellow onion, chopped
  • 1 green bell pepper, chopped
  • 3 cups chicken broth or stock

Gravy

  • ¼ cup unsalted butter
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

  1. Mix the Dry Rub: In a mixing bowl, whisk together minced garlic, smoked paprika, dried parsley, sea salt, cayenne pepper, onion powder, garlic powder, ground thyme, dried basil, dried oregano, black pepper, white pepper, and bouillon powder until fully combined. Set this spice blend aside.
  2. Prepare the Turkey Wings: Using a knife or kitchen shears, separate the turkey wings into flats and drums, optionally removing wing tips if desired. Pat the skin dry with paper towels to ensure the rub adheres well. Thoroughly coat all sides of the wings with the prepared spice mixture. Place the wings in the refrigerator and marinate for at least 1 hour, preferably overnight for best flavor penetration.
  3. Preheat Oven and Prepare Roasting Pan: Remove the turkey wings from the refrigerator and let them come to room temperature. Meanwhile, preheat your oven to 350°F (175°C). Pour chicken broth into a roasting pan and add the chopped onion and green bell pepper, spreading them evenly. These vegetables will act as a rack to keep the wings elevated so the seasoning stays intact.
  4. Roast the Wings Covered: Place the rubbed turkey wings on top of the vegetables in a single layer. Cover the roasting pan tightly with aluminum foil to retain moisture. Transfer the pan to the oven and roast for 1 hour.
  5. Check Temperature and Continue Roasting Uncovered: After one hour, insert a food thermometer into the thickest part of the largest wing piece. When it reaches approximately 140°F (60°C), remove the foil. Carefully scoop out 1 cup of the pan liquid and set aside for the gravy. Continue roasting the turkey wings uncovered for an additional 30 minutes or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
  6. Make the Gravy: While the wings finish roasting, melt the butter in a small saucepan over medium heat. Add the reserved pan liquid from the roasting pan. In a separate small bowl, mix the cornstarch with water to create a slurry. Stir this slurry into the saucepan and bring the mixture to a light bubbling boil. Reduce the heat to low and simmer the gravy until it thickens, stirring occasionally.
  7. Finish and Serve: Once the turkey wings are cooked, baste them repeatedly with the pan liquid to keep them moist and flavorful. Let the wings rest for about 20 minutes to let the juices redistribute. Serve hot with the prepared Cajun gravy on the side.

Notes

  • You can prepare this recipe up to two days ahead of time if stored properly in the refrigerator.
  • Turkey wings consist of the drum, wing (flat), and wing tip. The drum is the meatier part, while wing tips have little meat and can be saved for making bone broth.
  • The dry rub also functions as a dry brine, so it’s important to work it thoroughly into the skin and meat for optimal flavor. Marinating overnight is recommended.
  • Allowing the turkey wings to rest before serving helps the meat retain moisture and small juices, enhancing tenderness and flavor.
  • Store cooked wings in an airtight container and refrigerate for up to four days.
  • For freezing, wrap wings tightly in plastic wrap and then aluminum foil, or double wrap and place in an airtight container; frozen wings keep up to three months.

Find it online: https://cheftinaskitchen.com/cajun-roasted-turkey-wings-with-homemade-gravy-recipe/