Creole Stewed Turkey Wings

1. 1

   Wash the wings under cold water. If you like, before cooking, separate the wing pieces, drumsticks from wing pieces. Sprinkle with Adobo, set aside.

2. 2

   In a large saucepan or stew pot, spray the bottom with butter spray and turn heat to medium. Toss in the onions and celery. Stir a little just until they begin to cook a bit.

3. 3

   Lay the turkey wings on top and sprinkle with the rest of the Adobo and New Orleans Seasoning. If you don't have the Chachere just substitute your favorite seasoning salt!

4. 4

   Pour in enough water to cover ALMOST all the wings, turn on high and pop the lid on top and make sure it fits snugly. When the stew begins to boil, turn down to medium and simmer for 2 hours. Yes, 2 at least, 2 1/2 even better! One of the special points of this dish is that the long simmer gives such tenderness to the meat. Turkey wings are bigger, tougher and thicker than a chicken wing. Don't worry, they won't fall apart, but they WILL be just about fall-off-the-bone tender at 2 hours.

5. 5

   Stir occasionally to make sure all the wings are cooked evenly. During the last half hour, add the chopped bell pepper, then put the lid back on and let it finish cooking. When done, take the wings out and place on a platter. Stir up all the bits from the bottom of the pan and mix with a little water if needed. Put the cornstarch in a cup with a cup of COLD water and stir with a whisk, then pour into the pan and keep stirring over low-medium heat until gravy thickens. Serve with rice, a nice steamed green veggie like cabbage with onions.

* Per serving · 4 servings · Values may vary.