Fall-Off-the-Bone Crockpot Turkey Wings
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Tender turkey wings slow-cooked with aromatic vegetables in a rich, savory cream gravy. The wings are injected with butter marinade, generously seasoned, and cooked until the meat nearly falls from the bone.
- Time
- 7 hours 20 minutes
- Equipment
- Slow cooker
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, dairy, and fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 14 g
- 110 g
- 75 g
- 75 g
- 80 g
- 35 g
- 300 g
- 150 g
- 40 g
- 240 g
- 17 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 2.52 kg before cooking, which is about 630 g per serving.
Steps
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.
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.
Add the sliced yellow onion, chopped green and red bell peppers, celery, and green onions to the crockpot, spreading the vegetables across the bottom.
Place the seasoned turkey wings on top of the vegetables, arranging them in an even layer if possible.
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.
Pour the soup mixture evenly over the turkey wings and vegetables.
Add the 2 tablespoons butter to the crockpot, placing it on top of or around the turkey wings.
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) (74°C (165 °F)) on an instant-read thermometer.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 825
- Protein
- 68 g
- Carbs
- 23 g
- Fat
- 51 g
- Fiber
- 3 g
Where the calories come from
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