Crockpot Turkey Wings
Tender, fall-off-the-bone turkey wings cooked in a slow cooker with savory seasonings and gravy.
Equipment
- Slow cooker / Crock Pot
- Skillet (optional, for browning)
- Mixing Bowl
Ingredients
Turkey & Seasoning
- 2 lb turkey wings (split if desired)
- 1 tbsp olive oil for coating / optional searing
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
Gravy & Liquid
- 2 cups chicken broth (or turkey broth)
- 2 tbsp butter
- 2 tbsp all-purpose flour for thickening gravy
Optional Aromatics
- 1 onion, sliced
- ½ bell pepper, sliced optional
Instructions
- If desired, pat the turkey wings dry and rub with olive oil and seasonings (garlic powder, onion powder, paprika, salt, pepper).
- Optionally, brown the wings in a skillet over medium heat (2-3 minutes per side) to improve flavor and color, then transfer to the slow cooker.
- Place sliced onion (and bell pepper, if using) in the bottom of the Crock Pot. Add the wings on top.
- In a saucepan, melt butter, stir in flour to make a roux, then gradually whisk in the broth until smooth. Pour the gravy over the wings in the slow cooker.
- Cover and cook on LOW for 5-6 hours (or on HIGH for 3-4 hours) until wings are tender and internal temperature reaches 165 °F (75 °C).
- Remove the wings carefully. If you want crispier skin, you can broil them in the oven for a few minutes.
- If the gravy is thin, you can thicken it further by stirring in a bit more flour or cornstarch slurry and simmering until desired consistency. Serve the wings with the gravy poured over.
Notes
You can adjust seasonings to your taste (e.g. thyme or sage). Leftovers keep well in fridge for several days. Sources: KeyToMyLime’s crockpot turkey wings recipe. :contentReference[oaicite:0]{index=0}