To Prepare:
Wash turkey wings thoroughly.
Place wings in casserole dish (preferably
In crockpot, cook oven-roasted turkey wings until meat is tender, along
To make wings: heat oven to 350\u00b0; brush wings with vegetable oil and
Preheat oven temperature to 375\u00b0.
Wash turkey wings.
Pour 1 cup
Preheat oven to 250 degrees F (120 degrees C).
Pat turkey wings dry
Preheat oven to 350 degrees F (175 degrees C).
Place turkey wings and onion in a casserole dish; sprinkle seasoned salt, poultry seasoning, black pepper, and garlic on both sides of each wing. Pour 1/2 cup water into the casserole dish. Cover casserole dish.
Bake in the preheated oven until browned, 1 hour.
Stir cream of mushroom soup and 1 cup water together in a bowl; pour over turkey wings into casserole dish and return to oven, uncovered.
Continue baking until brown and tender, 1 hour.
Wash wings in saltwater. Season to taste. Cook until done. Remove wings from broth. Add rice and cream of chicken soup. When rice is fluffy, remove from oven. Add turkey wings. Serve with green vegetables. You can also use oxtails instead of turkey wings.
Season turkey wings the night before with the
Season and boil turkey wings until well done; let cool.
Heat shortening while battering turkey wings in flour.
When the shortening is hot, place turkey wings in the hot pan of shortening and fry each turkey wing for about 2 minutes.
Put cleaned turkey wings in crock-pot.
Pour soup and/or gravy over top of turkey wings.
Add water.
Cover crock-pot and cook on low or automatic setting until tender, about 7 hours.
Remove skin from turkey wings.
They usually fall apart because they're very tender.
Pick meat off bones and set aside.
Spoon fat off broth. Pour broth in small pan.
Mix cornstarch and water in a glass. Pour into broth and heat until thickened to desired consistency. Put meat in gravy.
Serve over rice.
ash and dry the turkey wings. Fry the wings in the oil, over
Cut up onion and pepper.
Spread one stick of butter on defrosted wings all over.
Season to your own taste.
Broil rice (with 1/2 stick butter) until done; serve separately.
Place wings in oven pan or roaster; add 2 to 3 cups water or however many you want.
Cook until brown and make sure you baste every 20 minutes until done.
Once you have tasted this, you won't want any of the rest.
Wash and dry turkey wings, separating them at the joints;
Cut each wing into 2 pieces at joints, leaving tip with blade. Heat oil in large wok.
Brown wings slowly on all sides.
Drain excess fat.
Combine 1/3 cup syrup, garlic, red pepper flakes and ginger.
Pour over turkey wings.
Cover and simmer 20 minutes.
Add pineapple chunks, green onion fans and pepper strips.
Simmer 10 minutes.
Serve hot sprinkled with toasted sesame seed.
Makes 4 to 6 servings.
Combine flour, salt and pepper.
Wash turkey wings; cut in half and cut tip off.
Coat turkey with egg, then with flour mixture. Fry in hot oil in skillet on medium-high heat about 15 minutes, turning to brown evenly.
Reduce heat to low; cover and simmer 1 hour.
Remove cover.
Turn to medium-high and cook 10 minutes more, turning occasionally to crisp.
Boil turkey wings with seasonings for 45 minutes.
Place turkey wings in a pan.
Add Maurice's Meat Sauce.
Season the turkey wing pieces on all sides with seasoned salt, seafood seasoning, cayenne pepper, and garlic powder. Place into a plastic bag, and refrigerate 4 hours to overnight.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Cook the turkey wings in the hot oil for 15 minutes, then turn the wings over, and continue cooking until the meat is no longer pink at the bone, 10 to 15 minutes.
In a large soup pot heat oil add onions, celery, carrot, potato and saute for 5 minutes add garlic, oregano, bay leaf, salt, pepper and turkey wings. Add peas and cover with enough water to completely submerge all ingredients by a couple inches.
Bring to a boil. Reduce heat and simmer for about 3-4 hours, until thickened be sure to stir throughout the cooking. The longer you cook it the thicker it gets.
Optional:
Blend all but meat in a blender to smooth out, then shred the turkey and add to the soup.
Soak and wash collard greens.
Remove all grit.
Remove hard stems.
Place greens together in small bunches.
Roll together. Cut crosswise into wide strips.
Place greens, water, onion and turkey wings in large pan.
Season with sugar, pepper, garlic and salt substitute seasoning.
Cook until greens are soft and tender. Makes 6 servings.
Place turkey wings, cream of mushroom soup, salt, black pepper, garlic powder, and seasoned salt into a 6-quart slow cooker. Pour in enough water to cover; stir ingredients. Cook on High for 6 hours or on Low for 8 hours.
Stir rice into mixture; continue to cook until rice is tender, 15 to 20 more minutes.