- Rinse turkey wings in a strainer.
- Using a knife, separate the wings at the joint and discard wing tips to allow for even cooking.
- Season turkey wings with salt, pepper, and garlic powder.
- Heat oil in a heavy pan on medium high heat.
- Add wings one at a time to the hot oil and brown on both sides.
- Once turkey wings are brown, remove from frying pan and place in a Dutch oven or large baking dish; set aside.
- Add onion and celery to the hot frying pan.
- Lower heat and sauté until onions are translucent.
- Then add garlic and sauté until the garlic releases its aroma.
- Transfer vegetables to the same baking dish with the turkey wings.
- Heat oven to 350°F.
- In a large bowl, mix onion soup and 2 cups water.
- Then add cream of chicken soup and 1 cup of water.
- Pour soup mixture over turkey wings.
- Sprinkle with Italian seasoning.
- Add mushrooms.
- Cover baking dish and place into oven for 1 1/2 hours.
- When done, the turkey wings should be fork tender.
- To thicken gravy, stir in cornstarch slurry over high heat for about 2 minutes.
- Serve over cooked rice or egg noodles & enjoy!
Serves 6.
Approximate nutritional information, per serving (not including rice or noodles):
660 calories, 42 g total fat, 10 g saturated fat, 185 mg cholesterol, 1250 mg sodium, 13 g carbohydrate, 1 g fiber, 3 g sugar, 54 g protein.
