2 Lbs Turkey Wings
1 Cup Onions, coarsely chopped
1/2 Cup Green Peppers, coarsely chopped
4 Tbs Vegetable Oil
1 Tbs Butter
1/4 Cup All-Purpose Flour
10 oz Campbell’s Cream of Chicken Soup
3 Cups of Turkey Broth
1 Tbs Salt
1 Tsp Garlic Powder
1 Tsp Onion Powder
1/2 Tsp Ground Sage
1/2 Tsp Dried Thyme
1/2 Tsp Dried Rosemary
1/2 Tsp Black Pepper
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.
Add the butter, onions, and peppers to the skillet and saute for 2 minutes, then remove and add to the crockpot with the turkey wings.
Slurry for gravy: In a big bowl, combine the turkey broth, cream of chicken, and flour, then stir well.
Pour the slurry into the crockpot over the turkey wings.
Sprinkle in the Rosemary & Thyme, cover with the lid, and cook for 3-1/2 hours.
This method will also work for turkey legs and chicken legs.
For really crispy skin, when you take the baking dish out of the oven and remove the foil, transfer the turkey wings to a baking sheet fitted with a wire baking rack, then return the wings to the oven to bake uncovered 15-20 minutes.
The heat in the oven will be able to circulate around the wings on the baking rack, giving them a crispier skin.
Be sure to cook the wings to a food-safe temperature of 165° Fahrenheit.
Use an internal meat thermometer to ensure the wings are fully cooked before serving.
Calories: 521kcal, Carbohydrates: 1g, Protein: 48g, Fat: 35g, Saturated Fat: 8g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 16g, Cholesterol: 160mg, Sodium: 2124mg, Potassium: 627mg, Vitamin A: 25IU, Calcium: 38mg, Iron: 3mg, Net Carbs: 1g