If you’re feeling a little adventurous this Thanksgiving, but not so much that you want to serve something drastically different, Thankful Turkey Wings seem to be a solid choice! You still get the traditional feel since it’s still turkey, yet you get to twist it up since it’s wing-style! These juicy, tender wings get all the flavor flowing in a slow cooker where they’re swimming in a creamy bath of veggies. Be sure to plate the browned wings with a nice drizzle of the savory cooking sauce on top; it’s sure to really impress. The flavor of these bad boys is so strong that no one will know that you hardly had to do any work to make them taste so good! Stepping out of the box a little bit never tasted so good, and Thankful Turkey Wings is to thank (in the most delicious way)!
Ingredients
- 4 turkey wings, wing tips cut off and discarded
- kosher salt, to taste
- ground black pepper, to taste
- 1 tablespoon olive oil, plus more to taste
- 1 cup onion, coarsely chopped
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 2 (10.5-ounce) cans condensed cream of chicken soup
- 1 1/4 cups water
Directions
Step 1 –Separate the turkey wings at the joints between the wing and the drumette.
Step 2 –Sprinkle the wings generously with the salt and the pepper.
Step 3 –In a large skillet over medium heat, warm the oil.
Step 4 –Add the turkey wing pieces, in batches if needed, and brown on all sides. Replenish the oil in the skillet as needed.
Step 5 –Add the onion, the celery, and the carrots to the bottom of a large slow cooker.
Step 6 –Top the veggies with the browned turkey.
Step 7 –In a medium bowl, whisk the cream of chicken soup with the water until combined.
Step 8 –Pour the soup mixture over the wings.
Step 9 –Cook, covered, in the slow cooker on low until an instant thermometer inserted in the center of the turkey reads 165 degrees F, about 4-6 hours.
Step 10 –Transfer the cooked turkey to a serving platter and top with the sauce.
Step 11 –Serve.
