The Weeknight Table

Meat

• Turkey wings — 4 whole wings, split

Produce

• Yellow onion — 1 cup, diced
• Bell pepper — 1 cup, diced
• Celery — 1 cup, diced
• Garlic — 8 cloves, sliced
• Parsley — chopped, for garnish

Soups & Broth

• Cream of chicken soup — 2 cans
• Chicken stock — 2 cups

Spices & Seasonings

• Cajun seasoning (no salt) — 1 teaspoon
• Kosher salt — 1 teaspoon
• Black pepper — ½ teaspoon (for wings) + 1 teaspoon (for gravy)
• Garlic powder — ½ teaspoon
• Onion powder — ½ teaspoon
• Dried fennel — ½ teaspoon
• Herbs de Provence — 1 teaspoon

Condiments

• Worcestershire sauce — 1 tablespoon

Oils & Pantry

• Olive oil — 2 tablespoons

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Instructions

Preheat the oven to 350°F. In a large bowl, add the turkey wings along with the Cajun seasoning, kosher salt, black pepper, garlic powder, onion powder, dried fennel, and olive oil. Toss well, making sure the wings are evenly coated in the seasoning mixture, then set aside.

In a separate bowl, combine the cream of chicken soup and chicken stock and stir until smooth. Add the black pepper, herbs de Provence, and Worcestershire sauce, mixing well to fully incorporate. Fold in the sliced garlic, diced onion, bell pepper, and celery until evenly distributed throughout the gravy.

Arrange the seasoned turkey wings in a large casserole dish in a single layer. Pour the prepared gravy over the wings, making sure they are well covered. Place the dish in the oven, uncovered, and bake for 1 hour and 20 minutes, until the wings are tender and the gravy is bubbling and thickened.

Remove from the oven, garnish with chopped parsley, and serve immediately.