Instant Pot Turkey Wings

Name: Instant Pot Turkey Wings
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6 serving
Ingredients: 3 pounds (1360g) turkey wings; 2 tablespoons olive oil; 1 ½ teaspoons smoked paprika; 1 ½ teaspoon garlic powder; 1 ½ teaspoon onion powder; 1 teaspoon oregano; 1 teaspoon Cajun seasoning or Creole seasoning; black pepper; 1 large yellow onion; 1 green bell pepper; 1 cup (254g) chicken broth; 1 tablespoon cornstarch; 2 tablespoons water

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings
6
Calories
371 kcal
Course
Main Course
Cuisine
American

Instant Pot Turkey Wings

Jasper Henson

Report

Tender turkey wings smothered in a creamy gravy.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

3 pounds (1360g) turkey wings split into flats and drums
2 tablespoons olive oil
1 ½ teaspoons smoked paprika
1 ½ teaspoon garlic powder
1 ½ teaspoon onion powder
1 teaspoon oregano
1 teaspoon Cajun seasoning or Creole seasoning
black pepper to taste
1 large yellow onion sliced
1 green bell pepper sliced
1 cup (254g) chicken broth reduced-sodium
1 tablespoon cornstarch
2 tablespoons water

Add to Shopping List

Instructions

Wash the wings and dry with a paper towel. Separate the drums and flats if needed.
In a large mixing bowl, combine the olive oil and spices to form a paste. Pour the spice mixture over the wings and toss until the wings are well coated.
Place the seasoned wings into the insert of the instant pot.
Top with slices of onion and bell pepper, and pour in 1 cup of chicken broth.
Close and seal the lid and set it to cook at high pressure for 12 minutes, followed by a quick pressure release.
In a small bowl, make a slurry by combining the cornstarch and the water.
Remove the turkey wings to a place and turn on sauté method.
Mix in about 1 tablespoon of the cornstarch slurry ( you can add a bit more if you like).
Stir for a few minutes until the gravy has thickened.
Switch off the heat, adjust the seasoning and return the turkey wings to the gravy for serving.

Equipments used:

Notes

If you have time, brown the turkey wings before cooking for extra flavor. You can do this using the saute mode on your instant pot. You may need to work in batches depending on the size of the turkey pieces.
If you brown the wings, deglaze the pan with a wooden spoon when adding the chicken broth to avoid burning. You do not have to cook turkey wings through when browning.
Cajun or creole seasoning likely has salt added to it. Therefore, I prefer to use low-sodium chicken broth.
I like to use garlic powder to prevent burning but feel free to use minced garlic if you prefer.
If the wings put off a lot of fat during cooking, drain some of it before making the gravy.
You may not need to use all of the cornstarch slurry. Begin by adding half, only adding the remaining amount if the sauce is not thick enough.
Add 1-2 tablespoons of heavy cream just before serving for an extra rich and creamy gravy.
Always check for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the turkey.
After pressure cooking, do a quick release of pressure.
There are 9 WW Blue Plan SmartPoints in one serving of this.
If you have time, brown the turkey wings before cooking for extra flavor. You can do this using the saute mode on your instant pot. You may need to work in batches depending on the size of the turkey pieces.
If you brown the wings, deglaze the pan with a wooden spoon when adding the chicken broth to avoid burning. You do not have to cook turkey wings through when browning.
Cajun or creole seasoning likely has salt added to it. Therefore, I prefer to use low-sodium chicken broth.
Make your own seasoning blend using this Best Dang Creole Seasoning recipe.
I like to use garlic powder to prevent burning but feel free to use minced garlic if you prefer.
If the wings put off a lot of fat during cooking, drain some of it before making the gravy.
You may not need to use all of the cornstarch slurry. Begin by adding half, only adding the remaining amount if the sauce is not thick enough.
Add 1-2 tablespoons of heavy cream just before serving for an extra rich and creamy gravy.
Always check for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the turkey.
After pressure cooking, do a quick release of pressure.
There are 9 WW Blue Plan SmartPoints in one serving of this.

Nutrition Information

Show Details

Calories 371kcal (19%) Carbohydrates 6g (2%) Protein 32g (64%) Fat 24g (37%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g Monounsaturated Fat 11g Cholesterol 106mg (35%) Sodium 99mg (4%) Potassium 496mg (14%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 481IU (10%) Vitamin C 18mg (20%) Calcium 39mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 371 kcal

% Daily Value*

Calories	371kcal	19%
Carbohydrates	6g	2%
Protein	32g	64%
Fat	24g	37%
Saturated Fat	6g	30%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	11g	55%
Cholesterol	106mg	35%
Sodium	99mg	4%
Potassium	496mg	11%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	481IU	10%
Vitamin C	18mg	20%
Calcium	39mg	4%
Iron	2mg	11%