Slow Cooker Smothered Turkey Wings
- 20m Prep Time
- 6h Cook Time
- 6h Ready In
Slow cooker smothered turkey wings are a foolproof Thanksgiving option for smaller groups. The turkey is browned, then cooked low and slow in a rich gravy made from a roux and broth. Serve over rice or mashed potatoes with greens.
Ingredients
- 1/2 cup all-purpose flour
- 1 tbsp seasoning salt
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 1/2 tsp dried thyme
- 1 1/2 tsp celery seed
- 2 large turkey wings cleaned and separated into flats, drumettes, and tips
- 3/4 cup vegetable oil divided
- 1 large red onion diced
- 1 large portobello mushroom diced
- 6 cup regular or low-sodium chicken or turkey broth
- 4 fresh sage leaves chopped
- cooked long-grain white rice or mashed potatoes and greens for serving
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 129 mg
- Iron: 5.61 mg
- Magnesium: 38 mg
- Phosphorus: 189 mg
- Potassium: 674 mg
- Zinc: 1.37 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 cup all-purpose flour
- 1 tbsp seasoning salt
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 1/2 tsp dried thyme
- 1 1/2 tsp celery seed
- 6 cup regular or low-sodium chicken or turkey broth
Prepare
- 2 large turkey wings, cleaned and separated into flats, drumettes, and tips
- 3/4 cup vegetable oil, divided
- Dice 1 large red onion
- Dice 1 large portobello mushroom
- Chop 4 fresh sage leaves
- cooked long-grain white rice or mashed potatoes and greens, for serving
Let's Cook
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Step 1.
In a large mixing bowl, combine ½ cup all-purpose flour with 1 tablespoon seasoning salt, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1½ teaspoons dried thyme, and 1½ teaspoons celery seed. Whisk to blend evenly.
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Step 2.
Coat the cleaned and separated turkey wing pieces (flats, drumettes, tips) with the seasoned flour, pressing lightly to adhere. Let them sit for 5 to 10 minutes. Reserve the remaining seasoned flour; do not discard.
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Step 3.
Pour ½ cup vegetable oil into a large pan over medium heat. Once the oil is hot, add the turkey pieces in a single layer without overcrowding (work in batches if needed). Cook, flipping occasionally, until golden brown on all sides, 5 to 7 minutes. Transfer the browned turkey to a slow cooker.
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Step 4.
Add the diced red onion and diced portobello mushroom to the same pan. Cook over medium heat, stirring occasionally, until the onions are translucent, about 2 to 3 minutes. Transfer the cooked vegetables to the slow cooker with the turkey.
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Step 5.
Pour the remaining ¼ cup vegetable oil into the pan and heat until shimmering. Sprinkle in the reserved seasoned flour and cook, stirring constantly with a whisk, until the mixture turns a deep golden brown (this is the roux). Carefully pour in 6 cups chicken or turkey broth while whisking continuously to prevent lumps. Add 4 to 5 chopped fresh sage leaves and stir until the gravy is smooth and slightly thickened.
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Step 6.
Pour the prepared gravy over the turkey wings in the slow cooker, ensuring all pieces are coated. Cover and cook on low for 6 hours, until the turkey is tender and falling off the bone. Serve the turkey and gravy over cooked long-grain white rice or mashed potatoes, with greens on the side.