Ah. Sunday dinner.
A staple in most (Southern) homes that seems to be dying out with all the Granny’s, Meemaws, Grandmama’s, Big Mama’s, and Great Aunt Shirley’s. There’s probably some history behind Sunday dinner as like, being important because it was one of the only days people got to rest, get together, and eat their best food on the day of worship. But for me, Sunday dinner just meant everybody been finna eat, laugh, nap, and wake up and eat again. It meant helping my Granny and aunts and cousins in the kitchen. It meant waking up to good smells, watching all the good movies on tv, and having all ya kin come over and everyone actually got along.
Baked turkey wings, cabbage, and rice. And my homie Rasheeda’s famous banana bread. I ain’ gon’ lie y’all boy. I hate baking. Okay i take that back. I.....inherited my Grandmas lack of ability to bake is a better way to say this. So, I usually stay away from it. But I’m trying to...expand my horizons I suppose. I was skeptical to make this banana bread but I also hate throwing away food so....when you got old bananas, make banana bread. Or like baby food or something i don’t know.
This is a relatively simple meal, that can be easily made any night. It’ll make your house smell like you been cooking for 7 chern your whole life when you only 24. But this meal can go left real quick. I’m talking tough turkey, under seasoned turkey, over or under cooked or burned up cabbage, soggy or burnt rice, dry ass bread. Like. For real. So easy to make, but so easy to mess up.
This post is gonna be broken down into three sections by the way so that I don’t bore you all to death with a fucking dissertation on one meal.
***Before you do anything, let’s get that oven preheating at 350 degrees. You need to allot at least two hours for your wings to cook, and your wings can be prepped and marinated overnight.***
Okay kids, my favorite part of the day...
If you’re new to this blog, let me reiterate what mise en place is...
It’s literal translation from French to English is, “get your shit together now so you aren’t running around like a dummy later”
Get all your ingredients and tools, and have everything prepped, organized, clean, and ready to go BEFORE you start cooking.
Prep time: about 20 minutes
Cook time: about 2-2.5 hours
Sharp chefs knife
Oven safe bakeware big enough to hold how ever many wings and drumsticks you have. I use a 9x13 glass baking dish.
Turkey wings, obviously. I got a pack of two wings, that were 2.5lbs total and made 2 flats and two drumsticks.
Seasonings-salt, pepper (OR Nature’s Seasonings by Morton’s), onion powder, garlic powder, poultry seasoning (if you have it), celery flakes (or 2-3 fresh celery stalks with the ends and tops removed)
1 1/2 large onions
Fresh oregano (*in my Ina voice*, dried will do too)
2-3 dried bay leaves
Minced garlic (pre-minced or about 4 cloves)
Water and/or chicken stock/broth
how to cut turkey wings...if you don’t know...
These are some pretty strong flavors (mainly the onion and garlic), so if you don’t like them, I apologize now because 80% of what i make usually has one or both ingredients LOL. But, I understand so just replace them as you like. Turkey is somewhat similar to chicken as it picks up the flavor of whatever you cook it with BUT TO ME, turkey needs a LOT more seasoning and it’s tougher. If you are allergic, then.....I am sorry for you.
Once your wings are cut, rinse them in cold water and pluck any feathers that got left behind. Layer your baking dish with some paper towels and place them inside!
With a clean, sanitized knife, cut your veggies and place them in your baking dish....
After an hour or so, your onions should be translucent. Cover it back up and let it keep going for another hour or more until tender. Your turkey should technically be done at this point. Poke one fat one at its thickest part, and see if the juices run clear. That’s your sign that they’re done. However, your turkey is probably extremely tough. Cover them bad boys up.
About every 20 minutes, you want to baste and taste. Taste your turkey jus (your jus is when a, “meat dish is prepared or served together with a light gravy, or broth, made from the juices given off by the meat as it is cooked). Is it tasty? If not, season it. Because your meat prolly ain’t tasty either. Baste your turkey with its jus as well to keep it good and moist. Make sure you cover your pan back every time too. Good and tight, you don’t want to let the moisture escape.
When your turkey is fork tender, take your foil off! Let’s get your turkey nice and brown. At this point, I usually make a slurry of flour and water (about half a teaspoon-one teaspoon of flour to about a cup or so of water, stirred well so that the flour and water are fully incorporated. You don’t want this slurry thick), and pour it into my drippings and jus. As this cooks while your turkey browns, you’ll get a nice, light gravy that goes well on top of your rice and/or wings. When your turkey is brown, and your gravy has thickened, your wings are ready. Pull em out and let em rest for about five-ten minutes so that they stop cooking and absorb some of the juice they lost while cooking.
That’s it y’all. What do you think of these baked turkey wings? What did you think of this post and the recipe? Let me know down below in the comments, or shoot me a message! I’ll see y’all boy on the next post where I’ll show you how I cook my cabbage. Y’all boy hold em. I hope your wings come out good, and everything is real mixxy. ?