📍 Where this dish comes from: Nashville, Tennessee · Ryman Auditorium & Broadway
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Turkey wings hold up beautifully to a long, slow braise, turning meltingly tender under a blanket of dark onion gravy. This dish takes real patience, but the payoff — meat that falls off the bone into a rich, savory gravy — is exactly what makes it a Sunday dinner centerpiece.
What You’ll Need
Servings: 4 servings
Calories: 410kcal
Ingredients
- 4 whole turkey wings
- 2 tbsp avocado oil
- 1 large onion sliced
- 1 green bell pepper sliced
- 2 cloves garlic minced
- 3 cups chicken broth
- 1 tsp xanthan gum
- 1 tsp smoked paprika
- Salt and black pepper to taste
Instructions
- Season turkey wings generously with salt, pepper, and smoked paprika.
- Heat avocado oil in a Dutch oven over medium-high heat. Sear wings on all sides, about 8–10 minutes total, until deeply browned. Remove and set aside.
- Add onion and bell pepper to the pot, cooking 6–7 minutes until softened.
- Add garlic and cook 1 minute, then pour in broth, scraping up browned bits.
- Whisk in xanthan gum to lightly thicken the broth.
- Return wings to the pot, cover, and simmer 1 hour to 1 hour 15 minutes, until meat is tender and pulling from the bone.
- Serve wings with plenty of gravy spooned over top.
Nutrition
Serving: 1serving | Calories: 410kcal | Protein: 38g | Fat: 24g | Fiber: 2g
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Health Benefits
- Turkey wings provide protein along with collagen from the connective tissue that breaks down during braising.
- A long, slow cook develops deep flavor without relying on added fat or sugar.
- A naturally gluten-free dish once thickened with xanthan gum instead of flour.
Pairs Well With
- Slow-Simmered Southern Green Beans
- Cauliflower "Potato" Salad, Mustard Style