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Maybe I’m missing it but when do I put in the 3 cups of stock? I read it several times and couldn’t find it. Also the 1/4 cream is that half/half or something else. Thank you!
Hi Christal, you add the stock when you make the gravy in step 5. The cream is whipping cream, not half and half.
This was soooo good. I had it with jasmine rice. I also added more seasonings to the turkey and deglazed my pan with some white wine. My Grand Mama Lena would have been so proud!
Hi De, I’m so glad you liked the turkey wings! I really love this recipe and am so happy to share it. Good call on the jasmine rice and deglazing the pan with white wine.
I don’t think I can get turkey wings where I live in France, but I can get duck wings quite easily. They would benefit from this long slow cooking so the next time I have some I’ll try to remember this recipe. They usually come as part of a pack with legs. I always think it’s a way of getting rid of them and enticing people by including the legs, which are easy to cook and have a lot more meat on them.
This looks so comforting!
how would cook these in a slow cooker
Hi Barb, good question! I don’t know. I guess you could cook the wings in the slow cooker until tender and broil them to get browned at the end. No idea on the time.
I cook them in there all the time. Cook on low for 8 to 10 hrs. I use onion soup packet, cream of mushroom soup, and season. Little water and cook away. After 9 or 10 hrs fall off the bone Deliciois!!!!