Photography Credit: Elise Bauer

Smothered turkey wings. Think biscuits and gravy, but with turkey wings instead of sausage and mashed potatoes instead of biscuits, and you’ll be in the vicinity of how gloriously rich and delicious this dish is.

Do you love turkey? Do you find chicken wings irresistible? Have you ever picked up a package of turkey wings wondering what wonderful goodness you could make with them? That’s me, by the way, and here is what I made with the turkey wings that were calling my name in the store the other day.

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My father liked them so much he begged the recipe from me just so he could eat them again. Even though he forgot to tent the wings with foil until halfway through (don’t do that), they still were amazing.

Smothered turkey wings are a staple of the south. And as the case with most regional specialties, everyone has their way of doing it.

In this recipe, we slow roast the wings in a low oven for a couple of hours, until fall apart tender, and then finish them in the broiler for some crispy skin and browning. While the wings are roasting, we make stock from the wing tips (or an extra wing if your wings didn’t come with tips). We make a roux gravy with this stock to smother the turkey wings when done.

It’s rich, crazy good, and definitely not diet food. But for comfort on a cold day? The best.