SLOW ROASTED SMOKED TURKEY WINGS
2-3 pounds turkey wings (mine come cut up into flats, tips & drummettes)
1 TB extra-virgin olive oil, plus more if needed
1-2 tsp. Kosher salt………………..…………........1 tsp. black pepper
1 tsp. smoked paprika…………..……………....…1 tsp. dried thyme leaves, crushed
1 tsp. dried sage leaves, crushed…………......1 tsp. dried tarragon leaves, crushed
1 tsp. garlic powder……………………….….....….1 tsp. crushed red pepper flakes
1 TB balsamic vinegar
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Preheat oven to 325. Line a baking pan with foil and spritz with non-stick spray. Set aside.
Put the wings into the baking pan in a single layer. Put the seasoning ingredients into a bowl and whisk to blend well. Then brush both sides of all of the wing pieces with the seasoning ingredients.
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GRAVY
2 TB melted butter…………………………………..2 TB extra-virgin olive oil
2 TB flour………………………………………………..2 cups chicken broth
1 cup milk (any kind ~ I like unsweetened almond milk)
1/4 cup red wine………………………………….....1 TB balsamic vinegar
1-2 tsp. Kosher salt…………………………...…….1/2 tsp. black pepper
1 bay leaf
Put all of the gravy ingredients into a large microwave proof bowl (I use a large 8-cup pyrex measure) and microwave on HIGH at 1 minute intervals (whisk after each one) for about 4 minutes until just barely starts to thicken. Then pour over the smoked turkey wings in the baking pan. (You want lots of liquid in there so that the meat will rehydrate and become moist and tender.) Cover the pan tightly with foil (crimping closed at the edges) and roast for 3-4 hours. Serve with the gravy over mashed potatoes ~ or baked Russet or sweet potatoes.
Serves 2-3 people