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17 August, 2018

Baked Cajun Turkey Wings

Posted in : How To, Instruction, Video on by : EyeOnFood Tags: , , , , , ,

Baked Cajun Turkey Wings

I cut the very tip off the turkey wing, then cut the drumette and middle section apart. Rub the turkey parts with the seasoning below and chill in the refrigerator 8 hours… best over night.

The seasoning (enough to do 6 wings) (12 pieces)

In a bowl mix 1/4 cut Cajun seasoning that “does not” list salt as the number one ingredient. Then add 1 tbsp. onion powder, 1 tbsp. garlic powder, and 1 tbsp. paprika.

Make sure you use onion & garlic powder… (not onion or garlic salt)

Remove the seasoned wings from the refrigerator and pan fry them in canola oil… like chicken until you get a nice sear on the outside of each piece.

Don’t cook the turkey pieces completely.

Let them cool and cut a slot in the middle of each piece and take the remaining seasoning and add a couple spoon full of chicken broth until it makes a paste out of the seasoning.

Stuff the slots with some of the seasoning paste. Put some of the remaining seasoning in a roasting pan along with 1/8 cup olive oil and place the pieces of the turkey wing in the pan close together.

Pour in enough chicken stock to come to with in 1/2 in from the top of the turkey pieces. Bake at 300 degrees for 2 & 1/2 hours covered with foil then 30 minutes more uncovered.

You can give them a half turn part way through the cooking time…. but be very careful of the steam when you uncover them. You can also just take a turkey baster and give the parts sticking up a few squirts!

If your using “small wings” check everything at 2 & 1/2 hours … it may be completely done already. Take the drippings, and about 3 tbsp. of the oil left in the pan that you fried the turkey pieces in, and add an equal amount of flour…whisk over medium heat for about
5 minutes. Then add 50/50 water and milk a little at a time stirring constantly until the gravy stops thickening.

Pour the gravy over the wings…
Serve the wings with baked beans and dirty rice… Enjoy!

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