Our take on the Southern favorite is topped with a zest cilantro-lime sauce.
Serve the moist, juicy wings over rice for soaking up all of the decadent pan sauce.
Here’s how to make smothered turkey wings, including our secret ingredient for the most well-balanced sauce.
Credit:Jake Sternquist
If wing tips are present, remove and reserve them to make stock.
In a 12-inch skillet melt butter over medium.
Add poblano and onion to the skillet.
Cook until tender, about 8 minutes.
Add turkey wings to skillet.
Cook for 3 minutes, flipping once, until lightly browned.
Add broth mixture; bring to boiling.
Reduce heat, cover and simmer 40 - 50 minutes or until very tender (170F).
Transfer wings to a platter; keep warm.
In a small bowl, whisk together sour cream, flour, and honey.
Simmer cooking liquid until reduced to 1 cup.
Slowly whisk in sour cream mixture.
Simmer at least 5 minutes and until thickened and bubbly.
Season to taste with salt and pepper.
Garnish with additional cilantro.
Serve with hot cooked rice.
2,000 calories a day is used for general nutrition advice.
