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For YouTube video: https://youtu.be/pa4Si4rrIS0

INGREDIENTS:

4-6 Fresh turkey wings with first joint (drumsticks) removed

2 teaspoons each of dried sage, oregano, thyme, black pepper

1/4 cup olive oil

3 tbsp rice flour

6 cups chicken broth

DIRECTIONS:

Cut the third joint off the wings and set aside – you’re going to need them shortly…

Take 1tsp of each of the spices and rub them on the second joints (flats) and rub some olive oil separately from the 1/2 all over them. Set them in a pre-heated 275 degree oven on a pan with a rack for circulation of air and heat. You won’t need to worry about those until the gravy gets formed (see below…)

Place the third joints into a pan (preferably cast iron to hold heat) to medium-high heat, so as to only brown each side. After browning, push the thirds to the side and drizzle the oil into the pan. As it warms, place the rice flour into the oil and stir until the rice flour browns into a roux. 

As the roux forms, drizzle the broth into the pan two cups at a time, whisking the roux into gravy so that will not thicken too quickly. Do this until the gravy is halfway up the pan (don’t worry, it’s not too much…). Take it off the heat but don’t stop whisking. Drop the remaining spices at this time.

INGREDIENTS:

4-6 Fresh turkey wings with first joint (drumsticks) removed

2 teaspoons each of dried sage, oregano, thyme, black pepper

1/4 cup olive oil

3 tbsp rice flour

6 cups chicken broth

DIRECTIONS:

Cut the third joint off the wings and set aside – you’re going to need them shortly…

Take 1tsp of each of the spices and rub them on the second joints (flats) and rub some olive oil separately from the 1/2 all over them. Set them in a pre-heated 275 degree oven on a pan with a rack for circulation of air and heat. You won’t need to worry about those until the gravy gets formed (see below…)

Place the third joints into a pan (preferably cast iron to hold heat) to medium-high heat, so as to only brown each side. After browning, push the thirds to the side and drizzle the oil into the pan. As it warms, place the rice flour into the oil and stir until the rice flour browns into a roux. 

As the roux forms, drizzle the broth into the pan two cups at a time, whisking the roux into gravy so that will not thicken too quickly. Do this until the gravy is halfway up the pan (don’t worry, it’s not too much…). Take it off the heat but don’t stop whisking.

You can now remove the flats from the oven – they should be gently browned on the skin side after about the time to make the gravy, which should have only taken you 15-20 minutes. Even better, there should be some drippings at the bottom of the pan – send that to the gravy to loosen it while steady whisking. 

At this point, since you have browned the wings, place them in the gravy skin-side up, and heat the oven to 375 degrees. 

Heat the wings in the gravy with skin side up for 35 minutes so that it turns a deeper golden brown. Remove the pan and flip the wings over for 30 minutes so that the fat from that side renders fully. If you’re worried that your gravy is too thick, drizzle some warm water and stir while you’re flipping the wings over. 

Return the wings to the oven for 30 minutes. You can have other things like sweet potato pie and biscuits in the oven at the same time. This recipe is meant to truncate time otherwise dedicated to an entire turkey into faster cooking times and insurance that all the turkey will be consumed that day. No more of that turkey salad for 3 weeks!

This presentation is one of a series in which an entire turkey can be prepared within three hours during the day so that you don’t have to worry about cooking it all night. The other three videos will come around before Thanksgiving so that you can use them if need. 

Happy Holidays to you all! We won’t be spending all day in the kitchen. After all, we have football to watch!

You can now remove the flats from the oven – they should be gently browned on the skin side after about the time to make the gravy, which should have only taken you 15-20 minutes. Even better, there should be some drippings at the bottom of the pan – send that to the gravy to loosen it while steady whisking. 

At this point, since you have browned the wings, place them in the gravy skin-side up, and heat the oven to 375 degrees.

Heat the wings in the gravy with skin side up for 35 minutes so that it turns a deeper golden brown. Remove the pan and flip the wings over for 30 minutes so that the fat from that side renders fully. If you’re worried that your gravy is too thick, drizzle some warm water and stir while you’re flipping the wings over. 

Return the wings to the oven for 30 minutes. You can have other things like sweet potato pie and biscuits in the oven at the same time. This recipe is meant to truncate time otherwise dedicated to an entire turkey into faster cooking times and insurance that all the turkey will be consumed that day. No more of that turkey salad for 3 weeks!

This presentation is one of a series in which an entire turkey can be prepared within three hours during the day so that you don’t have to worry about cooking it all night. The other three videos will come around before Thanksgiving so that you can use them if need. 

Happy Holidays to you all! We won’t be spending all day in the kitchen. After all, we have football to watch!

Published by Uncle Bert

http://www.bakespace.com/cookbooks/detail/Uncle-Bert%27s-Game-Food%21/3091/ View more posts

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