Easy & Foolproof Caribbean Stewed Turkey Wings
A rich and savory stewed turkey wings recipe with authentic Caribbean flavor made simple without caramelizing sugar, delivering consistent and foolproof results every time.
Ingredients
- 4 1/2 lbs turkey wings separated
- 1 lime or lemon juiced
- 3/4 tablespoon salt adjust
- 3/4 teaspoon black pepper
- 1 1/2 tablespoon soy sauce
- 1 tablespoon all-purpose seasoning
- 2 scallions chopped
- 2 tablespoons tomato ketchup divided
- 1 1/2 tablespoon Caribbean green seasoning
- 1 medium onion sliced
- 6-8 allspice berries aka pimento seeds
- 1 1/2 tablespoon browning Caribbean style
- 2 tablespoon vegetable oil
- 2 cups bell pepper assorted, chopped
- 3 slices ginger
- 2 bay leaves
- 1 small habanero pepper optional
- 1 medium carrot sliced
- 2 1/2 to 3 cups water adjust
- 3 tablespoons parsley chopped
Instructions
- Split the turkey wings into drummettes and flats, and discard the wing tips or save them for making stock. Wash with the juice of a lime or lemon and cool water. Alternatively, you can use white vinegar and water. Drain.
- Season with salt, black pepper, soy sauce, all-purpose seasoning, scallions, 1 tablespoon tomato ketchup, green seasoning, onion, allspice berries, and browning.
- Marinate for two hours or overnight for best results, as the marinade will penetrate deeper. Remove from the fridge about 30 minutes prior to cooking.
- Heat the oil in a deep solid pot and add the seasoned wings, shaking off the marinade and reserving it. Stir and cook on medium heat for about 6–10 minutes, allowing a slight color to develop.
- Add 2 1/2 cups water to the same bowl with the leftover marinade and stir to pick up everything. Set aside.
- Add the bell peppers, ginger, bay leaves, habanero pepper (keep whole and remove later or burst it to release its heat, that Caribbean sunshine), and carrot. Stir well and cook for another 2–3 minutes.
- Add the water along with the marinade and the remaining ketchup, then bring to a boil by raising the heat.
- Reduce to a simmer and cook for about 1 hour with the lid slightly ajar. Add more water if necessary.
- Taste and adjust the salt to your liking. If you didn’t break the habanero pepper, now would be a good time to remove it.
- Decide if the gravy consistency is to your liking, keeping in mind it will thicken further as it cools and with the residual heat of the pot. Top with parsley and serve with coconut rice or classic Jamaican rice and peas.
Video
Notes
Frequently Asked Questions
How do I make stewed turkey wings without caramelizing sugar? Using browning sauce gives you that deep color and flavor without needing to caramelize sugar, making the process much easier. Soy sauce also aids in the colour and flavour development. Can I substitute turkey wings with another meat? Yes, chicken or other cuts of turkey can be used, though cooking times may vary. Beef, Oxtail, Goat, and Pork also work, but require longer cooking times. How spicy is this dish? The heat depends on the habanero pepper. Keeping it whole gives mild heat, while breaking it releases more spice. Feel free to use any spicy pepper in the amounts you and your family can tolerate. Can I make this dish ahead of time? Yes, it actually tastes better the next day as the flavors develop further. Why does the gravy thicken after cooking? The sauce continues to thicken as it cools due to residual heat and natural reduction. Tried this recipe?Let us know how it was!