Creole Style Butter Marinade 
Spice N' Herbs Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeFall-off-the-bone smoked and smothered turkey wings, slow-cooked to perfection in a rich, savory butter gravy. Perfectly seasoned with a smoky depth, these tender wings by @southernvibin are comfort food at it’s finest.
Ingredients
-
Turkey Wings “1 per person”
-
3 bell peppers “any color sliced”
-
2 large onions “sliced”
-
3 cups of Turkey Stock
-
1 bottle of Tony Creole Butter Injectable
-
Tony’s Spice & Herb Creole Seasoning
-
Garlic Powder
-
Sazon
-
1 large tin pan
- Clear
Directions
- Start by injecting a full Syringe of your Tonys Creole Butter in between the 2 bones of your turkey wings.
- Once your turkey wings are injected, you’ll season them heavily with your garlic powder, Sazon, and Tony’s Spice & Herbs.
- Throw your wings on your smoker “or in your oven” at 350 degrees for 2 hours or until your turkey wings reach an internal temp of 170 degrees.
- Put your onions & peppers in your large tin pan followed by your Turkey Stock placing your turkey wings on top.
- Cover your pan with tin foil and place back in your smoker “or oven” for 1 hour.
- At this point, your turkey wings will be so tender the meat will fall off the bones. Serve over a bed of mashed potatoes or white rice and enjoy.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Valencian Seafood Paella
This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
Get Recipe