Cajun stuffed turkey wings with homemade gravy is a dish that will leave you craving for more. The dish is made by stuffing turkey wings with a holy trinity of celery, onion, garlic and green bell pepper. The wings are then baked until fork tender and served with a homemade gravy made from turkey drippings. Shall we say “yum!”? They’re a perfect addition to your holiday meals or Sunday dinner. This baked turkey wings recipe is the epitome of southern comfort food.
Table of Contents
Why Love This Recipe
- Cajun Twist: The Cajun seasoning adds a unique twist to these braised turkey wings.
- Tender and Flavorful: The stuffing is flavorful and moist, making the wings juicy and full of flavor.
- The gravy!: The homemade gravy is rich and savory, complementing these tender wings.
- Versatile Dish: It’s a great alternative to making a whole roasted turkey on Thanksgiving but can certainly be enjoyed any time of year.
Overview of Ingredients Needed
See recipe card for exact measurements.
For the Cajun Stuffed Turkey Wings:
- Fresh Turkey Wings: This recipe makes for 4 turkey wings without the wing tip. You can remove this or use whole wings. I also decided to keep both the flat and drum as one piece.
- Olive Oil: Used to coat the turkey wings, olive oil helps the seasoning stick. You can also use canola oil or avocado oil.
- Herbs & Spices: Olive oil, Cajun or Creole seasoning, paprika, dried thyme, garlic powder, cayenne pepper (optional), salt, and black pepper, which collectively infuse the turkey wings with bold and spicy Cajun flavors.
- Bay Leaves: These aromatic leaves infuse the turkey wings with a subtle herbal fragrance.
- Chicken Broth or Stock: Used for braising these wings and creating a flavorful base for the homemade gravy.
For the Vegetable Stuffing:
- Celery: Provides a mild, earthy flavor adding depth to the dish.
- Yellow Onion: Adds a sweet and aromatic component to the stuffing, creating a harmonious flavor balance.
- Green Bell Peppers: Infuses the stuffing with a fresh, slightly tangy taste, while also contributing a vibrant color to the mixture.
- Garlic Cloves: Add a robust, aromatic, and pungent essence, enhancing the overall flavor profile of the stuffing.
- Cajun Seasoning: This spice blend is used again in the stuffing to ensure that every element of the dish is infused with Cajun flavor.
For the Gravy:
- Butter: Adds a rich, creamy texture and a touch of buttery flavor to the gravy.
- All-Purpose Flour: Used to create a roux, which serves as a thickening agent for the gravy, helping it achieve a smooth and luscious consistency.
- Drippings from the Turkey Wings: These are the flavorful juices and remnants left behind in the roasting pan after cooking the turkey wings.
- Additional Chicken or Turkey Broth as Needed: Used to adjust the consistency of the gravy. You can use these broths to thin out the gravy if it’s too thick.
How to Make Cajun Stuffed Turkey Wings
Bake the Turkey Wings
Clean and Prepare the Turkey Wings:
Clean and defeather (if necessary) the turkey wings. Rinse them thoroughly and pat them dry with paper towels.
Make the Cajun Stuffed Turkey Wings:
Preheat your oven to 350 degrees F.
Make a deep slit along the bone of each turkey wing (both flats and drums), creating a pocket for the stuffing. Be careful not to cut all the way through.
Prepare the Stuffing:
In a food processor or blender, combine the celery, onion, green bell pepper, garlic, Cajun seasoning, salt and pepper. Pulse the mixture until you have finely chopped consistency. There should still be some texture to the veggies. We’re not doing a puree here.
Season and Stuff the Turkey Wings:
Carefully fill each turkey wing’s slit with the stuffing mixture, ensuring it’s evenly distributed.
Rub the turkey wings with olive oil, then season with Cajun seasoning, paprika, dried thyme, garlic powder, cayenne pepper, salt and black pepper.
Place turkey wings in a casserole dish, baking pan or roasting pan and pour 1 cup of turkey stock into the pan and add two bay leaves.
Roast the Stuffed Turkey Wings:
Cover the roasting pan tightly with aluminum foil.
Place the pan in oven and bake turkey wings for about 1.5 to 2 hours. They should be fork tender at this point.
Remove the Foil and Cook Longer:
After the initial roast, remove the foil cover from the roasting pan and continue roasting the wings for an additional 20-30 minutes or until they are nicely browned and skin becomes crispy and the internal temperature reaches 165°F in the thickest part of the turkey wings.
How to Make Gravy
Once the turkey wings are done, remove them from the oven and set them aside to rest.
In a saucepan, melt butter over medium heat. Add all-purpose flour and cook, stirring constantly, until it forms a roux and becomes a light golden color.
Gradually add the pan drippings from the roasting pan, stirring to create a smooth gravy. If the gravy is too thick, you can thin it with more chicken or turkey broth. Season with salt and black pepper to taste.
Serve the Cajun Stuffed Turkey Wings with a generous drizzle of the delicious Cajun gravy. Enjoy!
Expert tips and tricks
- Careful Slitting: When making the slits in the turkey wings to create pockets for the stuffing, be sure not to cut all the way through. You want to create a pocket for the stuffing, but not separate the wing into two pieces.
- Use a Meat Thermometer: To ensure your turkey wings are cooked to perfection, use a meat thermometer. The internal temperature should reach 165°F. This guarantees that they are safe to eat while remaining tender and juicy.
- Properly Season the Wings: Thoroughly rub the turkey wings with olive oil and ensure that you evenly distribute the seasoning.
- Crispy Skin Finish: After the initial roasting, remove the foil to allow the skin to become crispy. Continue roasting until the skin is golden brown and crispy.
- Perfect the Gravy: When making the gravy, gradually add the turkey drippings to the roux while stirring. This helps create a smooth and lump-free gravy. If it’s too thick, adjust the consistency by adding more chicken or turkey broth. Season with salt and black pepper to taste.
Serving Suggestions
These mouthwatering turkey wings are perfect for holiday dinners, especially Thanksgiving and Christmas. Serve these juicy turkey wings with your favorite side dishes. They pair well with cornbread stuffing, mashed potatoes, skillet green beans, white rice, brussels sprouts or cornbread.
Storing Leftovers
Store leftover turkey wings in an airtight container in the refrigerator for up to 3 days. To reheat, place the wings in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes or until heated through.
These southern turkey wings with rich gravy is a delicious and flavorful dish that is perfect for holiday dinners. The Cajun stuffing adds a unique twist to traditional smothered turkey wings while the delicious gravy make the dish even more juicy and savory. Try this recipe and share your experience with me in the comments below!
Looking for more holiday recipe ideas?
Cajun Stuffed Turkey Wings With Homemade Gravy
Ingredients
For the Cajun Stuffed Turkey Wings:
- 4 large turkey wings
- 2 tbsp olive oil
- 2 tsp Cajun seasoning
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper, optional
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 bay leaves
- 2 cups chicken or turkey stock
For the Stuffing:
- 1/2 tsp salt
- 1/2 tsp pepper
- two celery stalks
- 1/2 yellow onion
- 1/2 green bell pepper
- 3 garlic cloves
- 1 tsp Cajun seasoning
For the Gravy:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- drippings from the turkey wings
- additional chicken or turkey broth, as needed
- salt and black pepper, to taste
Instructions
Bake the Turkey Wings
- Clean and defeather (if necessary) the turkey wings. Rinse them thoroughly and pat them dry with paper towels.
- Preheat your oven to 350°F.
- Make a deep slit along the bone of each turkey wing (both flats and drums), creating a pocket for the stuffing. Be careful not to cut all the way through.
- Rub the turkey wings with olive oil, then season with Cajun seasoning, paprika, dried thyme, garlic powder, cayenne pepper, salt and black pepper.
Prepare the Stuffing:
- In a food processor or blender, combine the celery, onion, green bell pepper, garlic, Cajun seasoning, salt and pepper. Pulse the mixture until you have finely chopped consistency. There should still be some texture to the veggies. We’re doing a puree here.
- Carefully fill each turkey wing’s slit with the stuffing mixture, ensuring it’s evenly distributed.
- Place the stuffed turkey wings in a casserole dish or roasting pan and pour 1 cup of turkey stock into the pan and add two bay leaves.
Roast the Stuffed Turkey Wings:
- Cover the roasting pan tightly with aluminum foil.
- Place the pan in the oven and bake the stuffed turkey wings for about 1.5 to 2 hours. They should be fork-tender at this point.
- After the initial roast, remove the foil from the roasting pan and continue roasting the wings for an additional 20-30 minutes or until they are nicely browned and the skin becomes crispy, and the internal temperature reaches 165°F.
Make Gravy from Drippings:
- Once the turkey wings are done, remove them from the oven and set them aside to rest.
- In a saucepan, melt butter over medium heat. Add all-purpose flour and cook, stirring constantly, until it forms a roux and becomes a light golden color.
- Gradually add the drippings from the roasting pan, stirring to create a smooth gravy. If the gravy is too thick, you can thin it with more chicken or turkey broth. Season with salt and black pepper to taste.
- Serve the Cajun Stuffed Turkey Wings with a generous drizzle of the delicious Cajun gravy. Enjoy!
Notes
- Wingtip Removal: You can choose to remove the wingtip for a cleaner presentation. Some prefer to keep it on for added flavor when making broth.
- Handling Spiciness: Adjust the amount of Cajun seasoning and cayenne pepper based on your heat preference. If you like it spicier, add more cayenne; for a milder flavor, reduce or omit it.
- Adjusting Gravy Consistency: If your gravy turns out thicker than desired, gradually add more chicken or turkey broth to achieve your preferred consistency.
- Storage and Reheating: Store any leftover turkey wings in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F, covered with foil, for 15-20 minutes or until heated through.
