Recipe: Baked Cajun Turkey Wings
If you’re craving a bold and flavorful dish that’s easy to prepare, baked Cajun turkey wings are the perfect solution! Packed with the smoky, spicy essence of Cajun seasoning and baked to tender perfection, these wings are a mouthwatering treat for any occasion. Whether you’re hosting a dinner party, or just indulging in a cozy meal at home, this recipe brings comfort food you’re looking for. Let’s dive into how you can make these savory wings a star at your table!
Ingredients
Turkey Wings
- 3 Turkey Wings (split - drums and flats) tips removed
- 6 tbsp olive oil
- Tony Crachere's Creole Style Butter Injectable Marinade
- Spanglish Asadero All Purpose Seasoning
- Cajun Seasoning
- Garlic Powder
- Thyme
- Black Pepper
- Onion Powder
- Paprika
- 1 large green bell pepper (sliced)
- 1 medium onion (sliced)
- 1-2 sticks butter (salted)
Gravy
- 1 envelope Lipton Onion Soup
- 1 tbsp Chicken bouillon or Better than Bouillon Chicken Base
- 2 cups water
- 1 tbsp flour
Instructions
- Preheat the oven to 400℉.
- In a separate baking dish, cover with aluminum foil to prevent burning the pan.
- Gather 3 turkey wings and split them in half so that the drums, flat and tips are separated. You can request this from the butcher, or use a sharp knife and cut between the joints. Rinse the turkey wings and pat dry.
- In a large bowl or cookie sheet, add the turkey wings and inject each turkey wing with the Tony Crachere's Creole Style Butter Injectable Marinade.
- Cover each turkey wing with olive oil and sprinkle the turkey wings on all sides with the following seasonings: cajun seasoning, garlic powder, thyme, black pepper, onion powder, and paprika.
- In a large skillet, on medium-heat, add ½ stick of butter and 3 tbsp of olive oil. Sear each turkey wing on both sides for 5 minutes. Add the turkey wings to the baking dish. Repeat steps until all turkey wings have been seared.
- Add the sliced bell pepper, onions and 1 - 1½ sticks of butter (sliced) on top of the turkey wings.
- In a small bowl, add 2 cups of water, 1 envelope of onion soup, 1 tbsp of chicken bouillon and 1 tbsp of flour. Pour the gravy mixture into the pan. Avoid pouring directly on top of the wings so that you don't remove the seasoning. Cover the turkey wings with aluminum foil.
- Bake the turkey wings for 1 hour. Remove from the oven and baste the turkey wings with the juices at the bottom of the pan.
- Cover the turkey wings again and cook for another hour. Baste the turkey wings again.
- Remove the cover and bake for 10 additional minutes. Baste the turkey wings again before serving.
