Crockpot Turkey Wings
This turkey wings recipe crockpot style cooks big wings until the meat pulls off the bone. A smoky, flavorful gravy forms in the pot, perfect over rice or mashed potatoes.
4
servings15
minutes8
hoursLarge turkey wings slow cook with onion, garlic and herbs until very tender. The juices make a rich gravy to serve over rice.
Ingredients
3 lb turkey wings, split at joints
1 large yellow onion, sliced
4 cloves garlic, smashed
1 green bell pepper, chopped
2 stalks celery, chopped
2 cups low-sodium chicken broth
2 tbsp olive oil
1 tbsp smoked paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 1/2 tsp salt
1/2 tsp black pepper
2 tbsp cornstarch
3 tbsp cold water
Directions
- Pat the wings dry and mix the paprika, garlic powder, onion powder, thyme, salt and pepper.
- Rub the seasoning all over the wings.
- Heat the oil in a skillet over medium-high heat and brown the wings 3 to 4 minutes per side. This step is optional but adds flavor.
- Layer the onion, bell pepper, celery and garlic in a 6-quart slow cooker.
- Place the wings on top and pour in the broth.
- Cover and cook on LOW 7 to 8 hours or HIGH 4 to 5 hours.
- The wings are done when the meat is fork-tender and reads at least 165°F at the thickest part.
- Carefully lift the wings onto a platter and cover with foil.
- Skim the fat from the liquid, whisk the cornstarch with the water and stir into the pot.
- Cook on HIGH 10 minutes until the gravy thickens, then pour over the wings.
Notes
- Smoked turkey wings work too, but skip most of the salt. Store leftovers with gravy 4 days in the fridge. Serve with white rice, collard greens or mashed potatoes.
Why wings turn into a roast in the slow cooker
Turkey wings are big, bony and a little tough, which is exactly why they like a slow cooker. They have a lot of connective tissue, and it takes hours of gentle heat to melt it into tender, fall-off-the-bone meat. A crockpot does that without drying out the skin or the meat the way a short oven bake would.
A bonus is the broth. The wings give up a rich, rich liquid while they cook, and the vegetables underneath flavor it. Thickened with a little cornstarch, it becomes a smoky gravy that is better than anything from a packet.
What to buy for this pot
Turkey wings: look for wings that are split at the joints and not too small, about 3 pounds total. They should be pink and fresh, or fully thawed if frozen. Rinse and pat dry.
Smoked paprika: it gives a smoky depth that makes up for not using a grill. Use plain paprika if that is all you have, but add a drop of liquid smoke.
Onion, bell pepper and celery: these three form the base under the wings, so the meat sits above the liquid and braises instead of boiling.
Chicken broth: use low-sodium so the gravy does not turn salty after it reduces.
Garlic and onion powder: dry powders stick to the skin and build a seasoned crust that fresh garlic would burn.
Salt: go light on it at the start. Broth, seasoning and the reduced gravy all add salt, so taste at the end and add more only if it needs it.
Tips for tender wings
Brown them first: three to four minutes per side in a hot skillet gives the skin color and adds flavor. Without browning, the skin is pale and rubbery in the cooker.
Do not drown the wings: the most common mistake is adding too much liquid. Two cups of broth is enough, since the wings and vegetables release more as they cook. Too much liquid makes a thin, bland gravy.
Make gravy at the end: lift the wings onto a platter, skim the fat, then stir in the cornstarch mixed with cold water. Ten minutes on HIGH thickens it. Never add dry cornstarch directly to hot liquid, or it will clump.
Easy swaps, and one to avoid
Use turkey drumsticks or thighs, which take the same time. Chicken wings or legs cook faster, about 4 to 5 hours on LOW. Add a tablespoon of hot sauce or cayenne for heat, or finish with a splash of apple cider vinegar to brighten the gravy. Sweet potatoes cut in chunks can go in the bottom for a one-pot meal.
Putting the wings in frozen does not work. They sit too long in the unsafe zone and cook unevenly.
Serving ideas
Serve the wings over mashed potatoes, rice or buttered egg noodles to catch the gravy. Collard greens, green beans or cornbread complete the plate. Spoon plenty of gravy over everything and put extra on the table. A squeeze of lemon over the finished plate is a nice touch.
Leftovers and make-ahead
Pull the meat off the bones before storing, and keep it in the gravy in a covered container for up to 4 days. The gravy keeps the meat moist when you reheat it.
Freeze the meat and gravy together for up to 3 months. Thaw in the fridge overnight, then reheat in a covered saucepan over medium-low heat until the meat reaches 165°F. Add a splash of broth if the gravy has thickened too much.
Crockpot Turkey Wings at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 4 servings
- Ingredients: 15, led by turkey wings, yellow onion, garlic, green bell pepper
Tips for Crockpot Turkey Wings
Smoked turkey wings work too, but skip most of the salt. Store leftovers with gravy 4 days in the fridge. Serve with white rice, collard greens or mashed potatoes.
Crockpot Turkey Wings FAQ
How long does Crockpot Turkey Wings take?
Crockpot Turkey Wings takes 8 hours of cooking after 15 minutes of prep.
How many people does Crockpot Turkey Wings serve?
This recipe makes 4 servings.
What do I need to make Crockpot Turkey Wings?
15 ingredients, led by turkey wings, yellow onion, garlic, green bell pepper. Amounts are in the recipe card above.
