Crockpot Turkey Wings
These Crockpot Turkey Wings are juicy, tender, and full of savory flavor. They cook in seasoned broth with onions and peppers, then get a quick broil for browned skin and an easy gravy for serving. Perfect for Sunday dinner or a smaller holiday meal.
Servings: 6
Calories: 313kcal
Equipment
Ingredients
- 2 ½ lbs Turkey Wings cut into drums and flats, with the wing tip discarded
- 1 tbsp 24 herb seasoning
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 ½ tsp Natural Ancient Sea Salt fine, use DRDAVINAHS to save
- 2 tbsp Olive Oil or avocado oil
- 2 tsp chicken broth paste I'm using Better Than Bouillon
- 1 cup warm water warm, for making broth with the broth paste
- 1 cup Onions sliced
- ½ cup Bell Peppers sliced
- ¼ tsp Xanthan Gum or up to ½ tsp of cornstarch for the gravy
Instructions
- Mix the spices together in a small bowl.
- Add the peppers, onions, and turkey wings to the bottom of the crockpot with the mixed spices and oil. Toss the wings to coat.
- Mix the broth paste and water together. Pour it over the wings and vegetables.
- Cook 3.5-4 hours on high or 7-8 hours on low. Larger wings will need the higher end of the range.
- Remove the wings from the crockpot and add to a wire rack or foil-lined baking sheet.
- Broil for 3-5 minutes to brown the skin. Allow the meat to rest.
- While the meat rests, whisk the xanthan gum in the cooking liquid that's at the bottom of the crockpot. Cook on high for about 10 minutes until the gravy starts to thicken. Turn off the heat.
- Return the browned wings back to the pot with the gravy.
- Serve the browned wings and gravy over steamed cauliflower rice or cauliflower rice pilaf.
Video
Notes
- Wing prep: Ask your butcher to remove the tips and separate the turkey wings into flats and drums to save time.
- Check for tenderness: Turkey wings vary in size. They’re ready when the meat is very tender and beginning to pull away from the bone.
- For browned skin: Don’t skip the quick broil after slow cooking. The skin will be soft straight from the Crockpot.
- Gravy thickener: Use xanthan gum or cornstarch. Make a slurry with a little of the Crockpot cooking liquid before stirring it back in. Cornstarch can be substituted 1:1 or up to 1:2 for a thicker gravy.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Reheating: Reheat the wings in a 350°F oven until warmed through, about 10 minutes.
Nutrition
Calories: 313kcal | Carbohydrates: 5g | Protein: 26g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 89mg | Sodium: 819mg | Potassium: 398mg | Fiber: 1g | Sugar: 2g | Vitamin A: 567IU | Vitamin C: 18mg | Calcium: 32mg | Iron: 2mg
