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Cajun Style Stuffed Turkey Wings?
Posted on 2/14/26 at 4:05 pm
Posted on 2/14/26 at 4:05 pm
I picked up some wings. I planned on stuffing and roasting. There are several interesting recipes on the Internet, but I’ve never tried the dish or even tasted it. Anyone got tips?
6
Posted on 2/14/26 at 4:48 pm to OTIS2
I've made it just once. It was delicious but a lot of work.
Used a recipe that was posted on here I think.
Edit: here is a link to that old thread with the same recipe linked by Stadium. F&D Link
Stuffed Turkey Wings
Used a recipe that was posted on here I think.
Edit: here is a link to that old thread with the same recipe linked by Stadium. F&D Link
Stuffed Turkey Wings
This post was edited on 2/14/26 at 5:21 pm
Posted on 2/14/26 at 4:59 pm to OTIS2
I've had them once at Laura's Two in Lafayette. They were good, in a dark brown gravy. Stuffed with garlic and other supposed secret ingredients.
This is the AI generated recipe generated from attempted knock-off recipes.
This is the AI generated recipe generated from attempted knock-off recipes.
quote:
The stuffed turkey wings from Laura's II in Lafayette, Louisiana, are a famous Creole soul food dish known for being generously sized, deeply browned, and filled with a secret, spicy garlic mixture. While the exact recipe is a closely guarded secret, it has been replicated to feature a mixture of paprika, cayenne, garlic, and onions, served over rice.
Based on re-creations inspired by Laura’s II, here is a recipe to make these wings:
Ingredients
For the Wings & Stuffing
2-4 large whole turkey wings (separated into flats and drumettes, tips removed)
6-8 cloves of garlic, peeled and halved
2 tbsp Cajun seasoning (or a blend of paprika, onion powder, and cayenne)
2 tbsp canola or olive oil
Salt and black pepper to taste
For the Gravy & Braise
1 cup yellow onion, diced
1 cup celery, diced
1 cup green bell pepper, diced
2 tbsp garlic, minced
4-6 cups dark chicken or turkey stock
2 tbsp flour (optional, for thickening)
Hot sauce (optional)
Instructions
1. Prep and Stuff: Clean the turkey wings with lemon and vinegar, then pat dry. Using a sharp knife, make 3-4 small, deep slits in the meatiest parts of the drumette and flat sections. Stuff each slit with a halved clove of garlic and a pinch of the seasoning mix.
2. Season and Marinade: Rub the wings generously on all sides with the remaining Cajun seasoning, salt, and pepper. For best results, let them marinate in the fridge for a few hours or overnight.
3. Brown the Wings: In a large cast-iron pot or Dutch oven, heat the oil over medium-high heat. Sear the wings until they are very deeply browned on all sides (this is key to the final flavor and color). Remove the wings and set aside.
4. Make the Gravy Base: In the same pot, add the diced onions, celery, and bell pepper (the "holy trinity"). Sauté until tender. If making a gravy, add 2 tablespoons of flour to the oil and vegetables to create a light roux, cooking for 1-2 minutes. Add the minced garlic and cook for another minute.
5. Braise: Return the wings to the pot. Pour in the chicken stock until the wings are partially submerged. Bring to a simmer.
Cook: Cover the pot and transfer to a 350°F (175°C) oven, or continue to simmer on the stove for 1.5 to 2 hours, or until the wings are tender and falling off the bone.
Serve: Remove the lid for the last 15-20 minutes to thicken the gravy.
Serve over hot white rice.
Key Tips from Laura's II
The "Stuffing" is Key: The stuffing is not bread-based; it is entirely a mixture of garlic and intense spices inserted directly into the meat.
Deep Browning: The wings must be browned extensively to create a rich fond (flavor base) in the pot.
Serve with Rice: The dish is designed to be served with rice to soak up the intense, savory, pepper-vinegar gravy.
This post was edited on 2/14/26 at 5:10 pm
Posted on 2/14/26 at 10:16 pm to OTIS2
I mixed up a recipe from several online sources, including the one posted above. I added jalapeño to the stuffing mix. Went pretty heavy on thyme in the seasoning mix. Three Bay leaves in the brazing liquid.
Browned the piss out of everything from the protein to the vegetable mixture.
I believe it’s a winner.
Browned the piss out of everything from the protein to the vegetable mixture.
I believe it’s a winner.
This post was edited on 2/14/26 at 10:23 pm
Posted on 2/14/26 at 10:38 pm to OTIS2
That's a labor of love photograph right there. I don't think you can really mess up a turkey wing when you stuff them and brown them and make you gravy. Those look fantastic. There's something about turkey that makes a great flavored gravy.
Posted on 2/14/26 at 11:03 pm to Maillard
Tha gravy is phenomenal. No flour or cornstarch. Just cooked down vegetables.
Posted on 2/15/26 at 7:55 am to OTIS2
Acadiana Table has a recipe that is said to be based on wings served at Laura's II. LINK
Cook's Country did a segment on stuffed turkey wings. It said it was based on Laura's II, but it is different from Acadiana Table's recipe.
The wings segment starts at 13:54 of this video.
LINK
Written recipe: LINK
I used a combo of these two recipes. It was alright, but I never made it again.
In searching for the CC video, I see there are many YouTube vids of folks making stuffed wings. If I was going to tackle them again, I'd watch a few of those.
Cook's Country did a segment on stuffed turkey wings. It said it was based on Laura's II, but it is different from Acadiana Table's recipe.
The wings segment starts at 13:54 of this video.
LINK
Written recipe: LINK
I used a combo of these two recipes. It was alright, but I never made it again.
In searching for the CC video, I see there are many YouTube vids of folks making stuffed wings. If I was going to tackle them again, I'd watch a few of those.
Posted on 2/15/26 at 8:04 am to OTIS2
Who hurt you?
Do you need a hug?
Do you need a hug?
Posted on 2/15/26 at 8:25 am to PurpleandGold Motown
?
Posted on 2/15/26 at 11:16 am to OTIS2
Too much work for me. I just go to DC Eats; theirs are very good.
Posted on 2/15/26 at 11:34 am to r3lay3r
I want to do this - hopefully with a turkey I can harvest when spring season comes along, but I know if I want some big wings it's probably just from the grocery store. I bet you could get it almost as good and quicker in the instant pot...not aiming to just be lazy, but on most days we're short on time with getting a meal done.
Posted on 2/15/26 at 2:20 pm to r3lay3r
Laura's are great but then we discovered that "Kirk's U Need a Butcher" meat shop in Laffy would stuff turkey wings and sell them in a pack of around 8-10.
Very affordable
Take and bake
Very affordable
Take and bake
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