Braised Turkey Wings with Cornbread & Braised Cabbage | Just Eats with Chef JJ

Instructions

Yield: 4-6 servings Ingredients: 6 turkey wing flats or 3 whole turkey wings split into flats and drums (about 3 pounds) 3 1/2 tablespoons vegetable, canola, or other neutral oil, divided 1 medium yellow onion, thinly sliced 1 large green bell pepper, small diced 1 celery rib (about 2 ounces; 55g), thinly sliced on the bias 2½ tablespoons all-purpose flour 2½ cups homemade chicken stock or low-sodium broth, plus more if needed 1 teaspoon dried sage powder ½ teaspoon freshly ground black pepper ½ teaspoon granulated garlic ½ teaspoon onion powder ¼ teaspoon cayenne pepper ¼ teaspoon smoked paprika Kosher salt Method: 1. Dry wings well with paper towels. Set aside. 2. Preheat oven to 350 degrees Fahrenheit. 3. In a large Dutch oven, heat 1 tablespoon oil over medium-high heat until shimmering. Working in batches, cook wings, turning, until golden brown on both sides, about 7 minutes. Transfer wings to a tray or platter and set aside. Lower heat to medium and add onion, bell peppers, and celery to the Dutch oven and cook, stirring, until onions are translucent, and peppers and celery have softened slightly, about 4 minutes. Transfer vegetables to a heatproof bowl or plate. 4. Add the remaining 2½ tablespoons oil to the Dutch oven and stir in flour and cook, stirring, until flour is a little darker than the color of peanut butter, about 10 minutes (the timing can vary here, so be sure to follow the color indication). 5. Whisk in the stock in ½-cup increments, whisking well between additions to ensure a smooth texture, until all the liquid has been added. Bring to a low boil, then whisk in sage, black pepper, granulated garlic, onion powder, cayenne and smoked paprika. Season very lightly with salt. Remove from heat. 6. In a baking dish large enough to hold the wings in one layer, spread vegetables in an even layer. Arrange the wings on top in an even layer, top side down, then pour the pan gravy on top until it comes halfway up the wings. If there's not enough gravy, add enough additional stock to bring the liquid halfway up the wings. 7. Cover the baking dish tightly with aluminum foil, then bake, turning once halfway through so wings are top side up, until turkey wings are fork-tender, about 1 hour 15 minutes. Turn oven up to 375 degrees Fahrenheit and remove the foil from the baking dish. Return the wings to oven and cook until gravy has thickened to a spoon-coating consistency and wings have darkened slightly, about 15 minutes longer. Season the gravy with additional salt, if needed, and let rest 10 minutes. Serve smothered wings with their gravy on rice, mashed potatoes, or with cornbread. For Skillet Cornbread: 12 tablespoons (1½ sticks) unsalted butter ½ cup maple syrup 2¼ cups buttermilk 3 large eggs 1½ cups yellow cornmeal, fine or medium-coarse grind ½ cup whole wheat flour ½ cup all-purpose flour 1½ tablespoons baking powder 1½ teaspoons kosher salt ½ teaspoon baking soda 1. Heat the oven to 375 degrees Fahrenheit. 2. On the stovetop, in a 12-inch cast-iron skillet, melt the butter over medium heat. Cook, swirling the pan to lightly coat sides and bottom, until the foam subsides. Pour the brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in the buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda. 3. If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing. For Turkey Bacon Braised Cabbage: 4 strips bacon, small diced 1 tablespoon canola oil 1small sweet onion, thinly sliced 4 cloves garlic, thinly sliced 1 green cabbage, 2 to 2½ pounds, quartered, cored and cut crosswise in thin strips About 3 tablespoons apple cider vinegar 1 tablespoon light brown sugar ¼ teaspoon ground nutmeg Salt and freshly ground pepper, to taste 1. Heat a 12-inch skillet over medium heat and add the bacon to the pan. Cook, stirring often, until the fat is rendered and the bacon is crispy, about 6-8 minutes. Remove the bacon from the pan and set aside. Add the Canola oil to the pan as well as the onions and garlic and cook, stirring occasionally until the onions are wilted and slightly caramelized, about 5-6 minutes. Add the cabbage to the pan and fold the onions and garlic on top of the cabbage. Add the vinegar, brown sugar and nutmeg as well as ½ cup of water. Stir well to combine all the ingredients and lower the heat to low. Place a lid on the pan and cook, undisturbed for about 35-45 minutes, removing the lid and stirring the pot every now and then. After 20 minutes, adjust the seasoning with salt and pepper.