Slow Cooked Turkey Wings With Gravy
Slow Cooked Turkey Wings and Gravy
Rated 3.1 stars by 9 users
Category
Poultry
Cuisine
American
Author:
Robert Moreland
Servings
4
Prep Time
30 minutes
Cook Time
5 hours
This recipe for Slow-Cooked Turkey Wings with Gravy is more than just a comforting meal; it's a culinary bridge connecting a cherished American holiday tradition with a cooking method perfected for modern convenience and flavor. It transforms a humble, often-overlooked cut of meat into a succulent centerpiece steeped in rich, savory gravy.
The American Tradition of Holiday Turkey
The star of this dish, the turkey, is an indigenous North American bird with a storied past in U.S. holiday celebrations. While popular imagination often places a large roasted turkey at the center of the "first Thanksgiving" in 1621, historical evidence suggests that venison was likely the primary protein at that harvest feast. However, the turkey's path to becoming a holiday icon was paved by practicality. Unlike cows, which provided milk, or chickens, which laid eggs, turkeys were raised almost exclusively for their meat. A single bird was large enough to feed a substantial family gathering, making it an ideal choice for a celebratory feast.1 The tradition was further solidified in the American consciousness by cultural influencers like author Sarah Josepha Hale, whose 1827 novel Northwood described a roast turkey at the head of a New England Thanksgiving table, helping to establish the menu we recognize today.
The Science of the Slow Cooker
This recipe utilizes a slow cooker to achieve results that are difficult to replicate with other methods, especially for a cut like turkey wings which can be tougher than breast meat. The magic of the slow cooker lies in its ability to maintain a low, steady temperature over a long period within a moist, enclosed environment.
Tenderizing Tough Cuts: The low-heat setting on a slow cooker typically ranges between 190°F and 200°F. This gentle, prolonged heat is vital for breaking down connective tissue. Turkey wings contain collagen, which can make the meat tough if cooked quickly.
Moisture Retention: The slow cooker's lid traps the steam generated during cooking.
Flavor Melding: While the low heat prevents the rapid browning (the Maillard reaction) you would get from oven-roasting, it excels at slowly melding flavors together. The seasonings, aromatics, and turkey juices simmer together for hours, creating a deeply flavorful and cohesive dish.
By combining a historically significant ingredient with the science of slow-and-low cooking, this recipe delivers a deeply satisfying meal that honors tradition while guaranteeing a tender, flavorful result every time.
Ingredients
- 4 Tbs Vegetable Oil
- 2 Lbs Turkey Wings
- 1 Tbs Salt
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1/2 Tsp Ground Sage
- 1/2 Tsp Black Pepper
- 1 Tbs Butter
-
1 Cup Onions Chopped
- 1/4 Cup All-Purpose Flour
-
10 oz Campbell's Cream of Chicken Soup (salt free if you can find it)
-
3 Cups Turkey Broth
- 1/2 Tsp Dried Thyme
- 1/2 Tsp Dried Rosemary
Directions
Preheat the crockpot: Turn the crockpot to high heat and close the lid.
Season both sides of the turkey wings with all the seasonings (except the Rosemary & Thyme).
Place a skillet over medium-high heat and add in the oil.
After 2 minutes, add in the turkey wings and sear on each side for 3 to 4 minutes, then remove and add them to the crockpot.
Deglazing (The "Secret" Flavor Step:
Once the wings are browned and moved to the slow cooker, do not wash the pan.
Pour a splash of chicken broth, water, or white wine into the hot skillet.
Use a wooden spoon to scrape up the brown bits (Fond) stuck to the bottom.
Pour this flavorful liquid over the wings in the slow cooker. This adds a depth of savory flavor that you cannot get from just throwing raw wings in the pot.
Add the butter and onions, to the skillet and sauté for 2 minutes, then remove and add to the crockpot with the turkey wings.
Make the Gravy: In a large bowl, mix the turkey broth, cream of chicken, and flour blend well.
Pour the gravy into the crockpot over the turkey wings.
Sprinkle in the Rosemary & Thyme, cover with the lid, and cook on high for 4 hours. …cook for 5 hours or more for tender/fall off the bone turkey wings.


