So funny story: I was doing what I normally do, cooking on Instagram , when I was bombarded after the first post with the same question: are you going to post this to your website?! I initially had just set out to combine the version of turkey wings I learned from my grandmother, with the adjustments I’ve made to keep it keto, and technique provided by The Kitchenista Diaries for a one pan dish. I wasn’t expecting so many people to actually want the recipe. But alas, here we are. The fact that I have been asked no less than 10 times the past 3 days as to when this recipe will be up caused me to push back the other recipes I had to get this up. Because I’m getting this to ya’ll early, I don’t have elaborate pictures and such, but the recipe will deliver. Believe that!
So, before I jump into the recipe, let me tell ya’ll about my love for turkey wings. I remember being about 5 years old and flying to the states for the holidays. We went to my Grandma’s house and something smelled amazing! I went in the kitchen to check out what she was doing and I saw them, some “big, giant chicken wings!” as I exclaimed. She let me know they weren’t chicken, but were turkey and then she went on to show me how she made them. Sprinkled them with seasonings (lots of dried herbs composed her blend), chopped up some onions and sprinkled the entire mixture in a little flour. Before she put them in the oven, she put just enough water to cover the bottom and put on the lid. She used one of those black roasters with the white specks on it. I know you know what I’m talking about…everyone’s mom or grandma or aunt had one! Halfway through, she’d turn them and as the juices, water and flour combined, it would make a gravy. They were so good. The only thing I didn’t love: the skin! Flabby and not a crisp in sight, it wasn’t my favorite thing…as I got older, I worked on an improvement.
Fast forward to me as an adult making them myself, and I’d follow her recipe a good amount, cooking the flour and a little butter to make a brown roux first in the same pan (for color in the end gravy), adding garlic, adjusting dried seasonings for fresh herbs and then removing the wings at the end to place on a broiler pan and crisp the skin before serving. Once I decided to go keto, I started to play around with substitutes for flour, but ultimately decided reducing the gravy down using a boil method was the easiest way without needing any thickeners! I also gave up the water for homemade stock, which gives you a lot more flavor in the finished texture. When I read The Kitchenista Diary’s version of turkey wings, it struck me, because it had a lot of similarities to my version, except EVERYTHING was done in one roasting pan. I was intrigued and decided to try the technique of browning before AND after roasting to get the perfect texture and use less dishes. And, boom, here we are. A keto friendly, deliciously tender turkey wing ready to devour!
My tips for this recipe to be super successful:
Use homemade stock if possible. It is not only more flavorful, but it gives whatever you use it for a more luscious mouth feel because of the gelatin of the bones and skin and cartilage. If you can’t use homemade, I suggest a low sodium STOCK, not broth. Some meat counters at grocers and butchers have them available that they make in house!
Taste your gravy as you go. The gravy will get some additional flavor from cooking of the wings and the gravy itself, but if it tastes bland to you going in, it will taste bland afterwards.
Make sure everything is chopped and ready to go when so that you can add and move quickly. The recipe takes right around 2 hours from start to finish, so you don’t want to add additional time