Stuffed Turkey Wings
This little-known Cajun classic deserves a bigger audience.
Why This Recipe Works
After downing a plate of stuffed turkey wings at Laura’s II in Lafayette, Louisiana, we knew we had to bring this idea back to the test kitchen. The massive turkey wings—meaty, beautifully browned, and braised to tenderness—came with a scoop of rice and a generous helping of deeply flavorful Cajun-style gravy. As for the “stuffing” part, these wingswere slit open and stuffed with cloves of garlic and a powerful mix of spices. To re-create that secret spice mix recipe, we tinkered our way to a mixture of paprika, cayenne, granulated garlic, onion powder, celery salt, and salt and pepper. After making slits in the drumette and flat portions of the separated wings, we rubbed them inside and out with the spice mix and stuffed halved garlic cloves inside. Browning the wings gave them beautiful color, created flavorful fond in the pot, and tempered the cayenne’s raw heat. From there we added a bit of flour to the fat let in the pot to make a caramel-colored roux and then softened a mix of onion, bell pepper, celery (aka the “Cajun holy trinity”),and aromatics in the roux. After a nice even braise in the oven, the wings were fall-off-the-bone tender and draped in an almost impossibly complex and delicious gravy.