Slow Cooker Smothered Turkey Wings

Name: Slow Cooker Smothered Turkey Wings
Prep time: 20 min
Cook time: 370 min
Total time: 390 min
Yield: 4 servings
Cuisine: American
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

Cuisine:American

Course:Dinner

20m prep 6h cook 6h ready

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.

Collect

Gather these ingredients - no prep needed yet.

118 ml all-purpose flour
14.8 ml seasoning salt
14.8 ml onion powder
14.8 ml garlic powder
7.39 ml dried thyme
7.39 ml celery seed
1.42 L regular or low-sodium chicken or turkey broth

Prepare

2 large turkey wings, cleaned and separated into flats, drumettes, and tips
177 ml 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

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.
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.
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.
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.
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.
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.