Fall-Off-the-Bone Crockpot Turkey Wings

Ingredients

• 3 lb Turkey wings (About 3–4 wings; use whole wings or separated wing portions)
• Tony Chachere’s Butter Injectable (Amount needed to inject the wings; typically 1/2 cup or less depending on wing size)
• 1 tbsp Oil (For coating the turkey wings)
• Garlic powder (Season generously, to taste)
• Onion powder (Season generously, to taste)
• Smoked paprika (Season generously, to taste)
• Adobo seasoning (Light sprinkle)
• Tony Chachere’s seasoning (Light sprinkle)
• Table Blend seasoning (To taste)
• 1 Yellow onion (Sliced)
• 0.5 Green bell pepper (Chopped)
• 0.5 Red bell pepper (Chopped)
• 2 Celery stalks (Chopped)
• 3.5 Green onions (Use 3–4, chopped)
• 1 can Cream of chicken soup (Standard 10.5-ounce can)
• 0.5 can Cream of mushroom soup (Half of a standard 10.5-ounce can)
• 1 packet Lipton Onion Soup Mix (Standard packet)
• 1 cup Chicken broth (Low-sodium broth may be used to reduce saltiness)
• 1 tbsp Worcestershire sauce
• 2 tbsp Butter (Add to the slow cooker with the gravy)

Steps

1. 1

   Pat the turkey wings dry. Inject them in several places with Tony Chachere’s Butter Injectable, distributing the marinade throughout the thickest parts of the meat.

2. 2

   Coat the turkey wings evenly with 1 tablespoon oil. Sprinkle all sides generously with garlic powder, onion powder, smoked paprika, Adobo, Tony Chachere’s seasoning, and Table Blend seasoning, then rub the seasonings into the skin and meat.

3. 3

   Add the sliced yellow onion, chopped green and red bell peppers, celery, and green onions to the crockpot, spreading the vegetables across the bottom.

4. 4

   Place the seasoned turkey wings on top of the vegetables, arranging them in an even layer if possible.

5. 5

   In a bowl, whisk together the cream of chicken soup, cream of mushroom soup, Lipton Onion Soup Mix, chicken broth, and Worcestershire sauce until the mixture is mostly smooth and combined.

6. 6

   Pour the soup mixture evenly over the turkey wings and vegetables.

7. 7

   Add the 2 tablespoons butter to the crockpot, placing it on top of or around the turkey wings.

8. 8

   Cover the crockpot and cook on LOW for about 7 hours. The wings are ready when the meat is fall-off-the-bone tender and the thickest part reaches at least 165°F (74°C) on an instant-read thermometer.

9. 9

   Spoon the gravy from the crockpot over the turkey wings, then serve hot with the vegetables and gravy.

Notes

The source does not specify the number or weight of turkey wings, nor exact amounts for the injectable butter marinade and dry seasonings. Adjust seasoning carefully because the canned soups, soup mix, Adobo, and Tony Chachere’s seasoning can all be salty. Refrigerate leftovers in a covered container for up to 3–4 days and reheat with some gravy to prevent drying.

Nutrition per serving

• main
• slow-cooked
• crockpot
• comfort food
• soul food
• American
• high-protein