Turkey Wings Recipe Crock Pot

This turkey wings recipe crock pot method gives you fall-off-the-bone turkey and a whole extra batch of gravy, perfect for stretching a holiday spread or feeding the family any night of the week.

Course Dinner

Cuisine American

Keyword crock pot, dry rub, turkey, whipping cream

Prep Time 15

Total Time 3 15

Servings servings

Calories 653

Author Gina Dickson

Equipment

Ingredients

3 pounds turkey wings cleaned and patted dry
4 tablespoons turkey dry rub homemade or store-bought poultry seasoning
1/2 cup onion chopped
10 ounces cream of chicken soup canned
3 cups turkey broth can substitute with chicken broth
1 bay leaf
1 tablespoon cornstarch
1/2 cup heavy whipping cream
1/2 cup water for slurry

Instructions

Prep The Turkey Wings

Rinse the turkey wings under cold water and pat dry with paper towels.
3 pounds turkey wings
Rub the dry seasoning all over the wings, massaging it into the skin and meat.
4 tablespoons turkey dry rub
Place the wings uncovered on a parchment-lined baking sheet and refrigerate for at least 30 minutes, or overnight for more flavor.

Prepare The Slow Cooker

Whisk together the chopped onion, cream of chicken soup, and turkey broth in the slow cooker. Add the bay leaf.
1/2 cup onion, 10 ounces cream of chicken soup, 3 cups turkey broth, 1 bay leaf
Place the seasoned turkey wings into the slow cooker.
Cover and cook on high for 3 to 4 hours or low for 4 to 5 hours, until the internal temperature reaches 165 degrees Fahrenheit and the wings are fork tender. Check at the earlier end of the range, cooking past this point can cause the wings to fall apart when serving.

Separate and Strain The Juices

Remove the wings carefully and place them on a warming tray or deep serving platter.
Remove the bay leaf and discard.
Pour the cooking juices through a fat separator and let sit about 5 minutes to allow the fat to separate, then pour the defatted juices into a saucepan.

Make the Gravy

Whisk together the heavy cream, water, and cornstarch in a small jar until fully combined.
1 tablespoon cornstarch, 1/2 cup heavy whipping cream, 1/2 cup water
Bring the strained cooking juices to a boil, slowly whisk in the cornstarch slurry, and boil for 2 to 3 minutes until thickened.

Serve

Pour the hot gravy into a gravy boat, or spoon it directly over the wings on the serving platter.

Notes

Make Ahead: Season the wings and refrigerate uncovered overnight before cooking. This also helps the skin brown better if you crisp them under the broiler after.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Store the wings and gravy separately to keep the texture right.

Reheating: Reheat gently in a saucepan on the stovetop, adding a splash of broth or water to loosen the gravy. For crispier skin, place reheated wings under the broiler for 3 to 4 minutes.

Freezing: Freeze with the gravy in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

Substitutions: Cream of celery or cream of mushroom soup can replace the cream of chicken. Half-and-half can replace the heavy whipping cream for a lighter gravy. Chicken broth or chicken bone broth can replace turkey broth; bone broth adds extra nutrition. Stir in 2 teaspoons of Better Than Bouillon turkey flavor for a richer gravy. (Almond milk is not a confirmed substitute for this recipe.)

Variations: Add garlic powder, paprika, or rosemary to the dry rub for a heartier flavor. Sliced bell peppers, mushrooms, or celery can go into the base with the onion. For crispier skin, broil the cooked wings for 4 to 5 minutes. For gluten-free, use a gluten-free cream of chicken soup (cornstarch is already gluten-free).

Doubling: This recipe can be doubled. Use an 8-quart slow cooker, and choose an oval or square shape rather than round so the wings cook in a single layer instead of stacking.

Slow Cooker Times: HIGH: 3 to 4 hours. LOW: 4 to 5 hours.

Nutrition