Cast-Iron Turkey Wings with Pan Gravy & Black-Eyed Peas

Ingredients:

For the turkey wings:

• 2–3 turkey wings

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp creole seasoning

• Salt and black pepper to taste

For the pan gravy:

• 2 tbsp flour

• 2 cups chicken or turkey broth - for richness (I use water)

For the Black-Eyed Peas:

• 2 cups frozen black-eyed peas

• 1/2 small onion, chopped

• 1 clove garlic, minced

• 1/2 cup diced smoked turkey or ham (optional)

• Salt, pepper, and creole seasoning to taste

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Directions:

1. Preheat oven: to 350°F

2. Season the wings: Pat them dry, then rub with olive oil and your seasonings.

3. Sear in cast iron: Heat skillet on medium-high and brown wings on both sides for 3–4 minutes each.

4. Roast uncovered: Place skillet in the oven (lid off) for 1 hour, flipping halfway through until golden and tender.

5. Make the gravy:

• Remove wings and keep warm.

• Place skillet on stovetop, sprinkle flour into the drippings, and stir until golden brown.

• Slowly whisk in broth or water until smooth. Simmer until thickened, season to taste.

6. Black-Eyed Peas:

• In another pot, sauté onion and garlic in a little oil. Add peas and smoked meat.

• Simmer 10–15 minutes, adding broth or water as needed. Season with salt, pepper, and creole seasoning. garnish with fresh parsley.

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Serve:

Plate those golden turkey wings with gravy poured right over the top, alongside a scoop of Black-Eyed Peas. Pure comfort on a plate.