Smothered Turkey Wings #SoulFoodSunday

Guess what folks, it's that time of the year. Listen, we bringing back Soul Food Sundays. It's myself and Soul Food Cooking. Listen, we gonna kick it off this Sunday, just starting off with, you know, with the soul food. Look, for me, I'm putting my entry in the hat. It's gonna be smothered turkey wings. You guys already seen that thumbnail and you read that title and I know your mouth is watering. Look, if you guys take a look down this way, you can see these ingredients right here. I'm gonna go ahead and move this knife out of the way because I want you to look at one thing. Take a look at them wings right there. Ooh wee. Now don't forget, you guys can use any part of the turkey that you wanna use. You guys can use, you know, drumsticks. It doesn't make a difference. Now, if you guys look at these ingredients right here, it's not a whole lot. And don't forget, I always put the ingredient list with all the full measurements down in the description box below. But with that being said, I'm not finna over-talking. Enjoy this Soul Food Sunday video and let's get it. Now I want you guys to take a look right here, right? I lined all my ingredients up like this and I put them in bowls. And when you measure it, this is what makes the cooking really easy. So I'm gonna start off. All we gonna do is dump all these ingredients, right? So here we go. We got onion powder, cayenne, black pepper, thyme, kosher salt, paprika, garlic powder. Now all we do is we just take the whisk. We just whisk it together. You just wanna mix all the ingredients thoroughly. Okay, so now we gonna go ahead and cut, you know, the wings, right? Now listen, I've already cut it just so you can see. I'm gonna use this part and this part right here. When you cut them, you just wanna do them like this. You would just wanna break them. They'll break on the joint. Then you take a sharp knife, get it in here. There we go. And then we save this tip. Remember, save those. Now, I'm gonna go ahead, take my knife, cut here, let's get it down a little further. So you can see the way it bends, right? So there's a joint in here. I just take them in my hand like this and then I pull back against the grain. It works this way and stops. What we wanna do is just break it. You can see there's like a little knuckle or you can feel it right here. So what I'm gonna do is I'm just gonna bring it back. You'll hear it kind of crack. There we go. Now you can follow this. Then you just take your knife and you make your cut. Just like that. And there you have it. I'm gonna go ahead and use my clean hand and I'm gonna take some olive oil and just get them coated, right? This is gonna help them brown inside of the oven. So we'll just go ahead and do them like this. Now would be a good time to take your other hand and I'll just start sprinkling a little bit on here just like this. We're gonna move it around but we're gonna get all of this on here. Take a look at that, folks. This actual recipe, it does, you know, it'll do eight wings. You can see I got a little bit left over but look at the coverage. And get your Pyrex. I'll put it right here. And what we're gonna do is we're just gonna add it just like that. After you get your turkey, you know, and your Pyrex, right? I'm using a 13 by nine. Look, I'm just gonna go ahead and cut these down. You see this? This is almost like I'm making onion rings, right? You can leave them like that. You can cut them down this way. It's up to you. For me, I just cut it any old kind of way. You know why? Because once we put it in the oven and they start to, you know, get the juices from the turkey and all of that, they start to render down, you know? So listen, we're gonna just put them, cut them how you guys want to cut them. We don't want to overthink it. It's really up to you. So we're gonna add a little bit of this just on top, just like you see. I'll just put them on top. Believe me, once you put them in that oven, they're gonna all come down anyway. So just put them like this. Listen, can you guys see the flavor? We, that's what we doing. We building it, folks. Now for the onions, I'm just gonna take it. It doesn't, hey, again, any kind of way you want to cut your onions, do it. Me, I like a lot of onions. And guess what? We're gonna put some of this in that gravy too. After you prepped everything, all you do is put some foil on top of your dish. You want to go ahead and preheat your oven to 375 degrees, which mine is. And then you put this inside. You set a timer for an hour and 15 minutes. And I got to say this, folks. If you looking, you ain't cooking. So just leave it, trust the process and let it go. What we doing right now is we lit this and we want to bring our cast iron skillet. That's my tool of choice today. And we're gonna bring this up to temp, right? Okay, so let's start with the butter. Butter's almost melted. That's fine. What I'm gonna do is just add my onions. This is what I'm looking for. They starting to soften up real nice, right? I'm gonna go ahead. Look, I kind of like this anyway, cause look, I put two in here at a time. So we started, you give it a twist. Now we just go like this. Look, I'll bring it around like this. Look at this right here. Ah, yeah. I don't know why using the press just makes me happy. We want to add a little sage, some paprika. Look at that color. And as you moving this around, you should be able to feel how soft it's getting. Now we're going to start to introduce a little bit of flour, right? So now we just add a little bit like this. The key to making this, you know, to making a good gravy so it don't be lumpy. Look, we got enough liquid in there and that's that buttery goodness. And we're just going to keep moving it around. We let it cook. Then we just add a little bit more. Remember, you want to add it in increments because you can always add to it. But if you put too much in here, which we can work around that too, but this ensures right here that we don't have any lumps. And it'll start to thicken up. Look at that, y'all. Tell me right now, do you see gravy? You like that color? This part is doing that first step, right? Just come out of the oven. We bring it right here. You see, I got a tablespoon, right? Cause check this out. We finna add a little bit of this turkey drip, the turkey drippings, you know, to it. So I'm going to just add it like that. I don't want to put none of this in there. We'll leave that there. We just want the drippings only. Just to get a couple of tablespoons. You know what I mean? Cause we want it to taste like, you know, turkey a little bit. I said a couple, but I'm going with four. So for those of you guys that already know, it's just like making a roux. We don't want that like we making a gumbo, right? But this right here is a good color. I'm liking that. So now I'm getting ready to introduce, you know, my stock. So now I'll just put a little bit here like this. Check it out. Watch it work. Look at, look at that. The key is, it's all in your wrist and your elbow. You got to keep it moving, folks. You remember them onions? Look how they softened all up. Look how you hardly don't see them. They real translucent. Nice and soft. But we ain't done yet, folks. This right here is a gravy. You know, it smells incredible. You know, we got some onions in there. Oh my goodness. You know, we got the stock, all of that, right? But the key to having a great gravy is, check this out. We just want to go ahead, just coat a spoon or whatever. Make sure you blow this cause we got to taste it. We got to figure if we going to add some salt, which I know I'm going to add some salt, but I want to taste it and just see where I'm at. And then for sure, we're going to add that, you know, that fresh ground pepper. Right off the bat, I'm going to say this. You're going to have to add some salt to it. Now, for those of you guys that are watching your salt intake, you really don't need none. To be honest with you, I could eat it just like that. I've been off of salt so much. You know what I mean? It just takes a little bit from my palate. This right here and the natural ingredients that we've been using is great, but I'm going to go ahead and make it the way my grandma made it. Look, I'm just adding a couple of pinches of, ah, let's go with three pinches of kosher salt, right? And then with the fresh ground pepper, I'm going to grind. I know you guys are going to ask me, like, how much did I use? I just grind. I keep it going until I just feel like, really almost until my arm is tired, you know, and my wrist is tired. You just want to add it. Believe me, this adds flavor. Did you guys like that little bit of food porn? I know I did. Now, check this out. Look, now that we put our gravy over the top of our turkey, right? Look, we're not going to go back. We're not going to cover it. We're going to put it back into our oven, still at 375 degrees. And then what we're going to do is we're going to set a timer for just 35 minutes. And then we're going to check it and make sure it's real fork, fall off the bone, tender. Timer went out. I took them out right at 35 minutes, right? Come on in and take a look at them. Look, I get myself a spoon because when you take it, they're going to kind of, I don't like taking them out and then covering them up. So I just did it like how I would do it normally at home, right? So then I just take, you know, a spoon, and then I just start taking some of this gravy, I take some of these drippings right here, and I just start adding it on top. This right here, folks, if your mouth ain't watering now, I probably tell you, you better call the doctor because something ain't working right. Look at this right here. Look, I like rice. Man, you can serve this with anything. We'll just take it like this and just add that right over the top, just like that. Ooh wee. I had to do a replate because somebody already had to have what I had. The gravy just made them go ham. Look, I'm not going to over-talk nothing. You can see as we spoon the gravy on top of here, how high it fell down right here. And ooh wee. Hey, this is the part when I tell you it ain't fair, folks. I got to go back in there. Where are all my gravy lovers at? I know, folks, it just really, truly is not fair. I get to enjoy all this food. Hey, with that being said, listen, if you liked this video, don't forget to look up on YouTube in the search bar I put in there, Soul Food Sunday. You know why? Because listen, you're going to start seeing these, some of the videos that we've done in the past and all of that. And don't forget to go by Soul Food Cooking, right? And check out their video that they dropping today also. Hey, with that being said, listen, if you're new to my channel, let me just take this time to say, hey, thank you for watching this video. Don't forget to like, smash that subscribe button and tell everybody, right? Listen, there's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And with that being said, welcome back to Soul Food Sunday and I'm out. Peace.