NuNu's Cajun Stuffed Turkey Wings
by ctchmefshn
This is the best, Oven Baked Stuffed Turkey Wing Recipe I've Ever Tried. Passed on to me by my Boy, Clayton. Simply FAIL-PROOF. I Gottem' rite (or dare I say PERFECT) on the 1st try.
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INGREDIENTS
- 8 pcs Turkey Wings ; Cleaned and de-feathered
- 3 Cups Cajun Stuffing ; Medley of Various Cajun Ingredients
- 6 pcs Jalapeno peppers ; Cleaned of veins and seedsand rough chopped
- 6 pcs Cayenne peppers ; Cleaned of veins and seeds and rough chopped
- 1 Whole Head Garlic ; Cleand and rough chopped
- 3 - 4 pcs Green onions ; Cleaned and rough chopped
- 3/4 Cup Parsley ; Cleaned and rough chopped
- 2 Tablespoons Cajun Hot Sauce ; Your Favorite Brand
- 2 Tablespoons HOT CHILI SAUCE ; SRIRACHA Brand HOT CHILI SAUCE
- 2 Tablespoons Cajun Seasoning ; Your Favorite Brand or Your Own Special Mix
- 1/2 - 3/4 Cup Olive oil ; Extra Virgin
INSTRUCTIONS
NuNu's Cajun Stuffed Turkey Wings
I start off by cleaning, de-feathering and rinsing the turkey wings. Put in a pan lined with paper towels to dry, while prepping your stuffing. After a quick clean up after the turkey, give all your veggies a clean and rinse. Chop off the tops of the peppers, and de-vein and seed them. Break apart head of garlic, and clean skins from all cloves, then cut off root ends. Cut off ends of green onions. Rough chop or tear apart parsley. Roughly chop all veggies, and place into a set up food processor. Very finely-chopped/puree all veggies in processor. Add in Hot sauces, and Cajun seasoning and blend into mixture.
Do Not Forget To Pre-Heat Your Oven to 350 Degrees (fahrenheit)
Next up stuffing. Using a Large Injection Pump (MEAT PUMP) Start by filling with the pepper stuffing blend, attach needle, and inserting into the end nearest the little nubbly, inject your Cajun Pepper Stuffing Blend. Making sure to squeeze some in as you pull out.
Next, place Stuffed Turkey Wings into large aluminum roasting pan, drizzle olive oil over wings and rub in to coat. make sure that oil covers bottom of pan too. It'll probably happen it's self. Now Sprinkle Cajun Seasoning Mix on each side of wings. Don't be shy with the seasoning either. Spoon remaining Pepper Stuffing Puree into any openings between Wings. It doesnt matter where, it'll all cook away. Tightly cover with foil, and place into your Pre-Heated 350 degree oven and bake for 1-1/2 hours, covered. After allowed cooking time, remove wings from oven, turn oven heat up to 400 degrees. Uncover, baste wings, and return to oven. Cooking for an additional 30 minutes more. Remove Your TREASURE From The Oven, and allow to rest 5 minutes. (If You Can KEEP Yourself Away From them that long. Enjoy !!!!!!!!
NOTES
Whatever You Do. \\\\\ DO NOT ADD ANY WATER ///// The added remains of Cajun Pepper Stuffing Puree, and the juices from the wings will make a natural gravy. That'l keep the wings moist and serves as a mean gravy over some freshly steamed white rice. Serve it up with side dish veggie of your choice, I
put some Dried Navy/White Beans in a Croc-Pot the day before.
Dont Open the Oven Door @ ALL. The Smell is gonna take over your senses, at about an 1 hour to 1-1/4 hour. But then it'll mellow out. Trust me, I wanted to yank the door open and rip the foil off, cause there was a very faint smell of burnt @ the time I mentioned. Just be Verrrrry patient and all will be good.
ctchmefshn
NuNu's Cajun Baked Stuffed Turkey Wings
ctchmefshn
ctchmefshn
Meat Pump Broken Down
ctchmefshn
Meat Pump Ready For Action
ctchmefshn
bigoven
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (10g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 13 | ||
| Calories from Fat: 1 (8%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.2g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 97.6mg | 3 % | |
| Potassium 59.4mg | 2 % | |
| Total Carbohydrate 2.7g | 1 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 2.2g | ||
| Protein 0.6g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 13
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