Caribbean Stew Turkey Wing Recipe
Stewed turkey wings are one of those dishes that feel like home.
In Trinidad, we stew everything from chicken, beef, pork, and fish. Yes, turkey wings are no exception.
They’re meaty, flavorful, and perfect for soaking up that rich, caramelized gravy we love so much.
I am obsessed with this meat. It is inexpensive, and I make mine tasty and fall off the bone.
What Are Turkey Wings?
Turkey wings are the upper part of the turkey’s arm. It is thicker than chicken wings, with more meat and bone.
You can buy them in packs at the supermarket, and they hold up well to slow cooking.
In Caribbean kitchens, we stew them just like we stew chicken: brown sugar, aromatics, and a slow simmer until the meat is tender and the sauce is thick.
I sometimes add pigeon peas, lentils, and red beans for that added flavor.
Different Ways To Stew Turkey Wings
Depending on your kitchen setup, here are a few ways to stew turkey wings:
1. Stovetop Method
This is the traditional way. You brown the sugar in a pot, add seasoned turkey wings, and simmer until tender. It gives the best flavor and control.
2. Pressure Cooker
If you’re short on time, the pressure cooker speeds things up. You still brown the sugar first, then pressure cook for 20–25 minutes.
3. Slow Cooker
Great for hands-off cooking. Brown the sugar in a pan, transfer everything to the slow cooker, and let it go for 4–6 hours.
Each method works, but stovetop gives you that classic Caribbean stew texture and taste.
Caribbean Stew Turkey Wing Recipe
Servings: 4 Prep Time: 20 mins Cook Time: 1 hour Method: Stovetop
Ingredients:
- 2½ lbs turkey wings (cut into sections)
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 sprig thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon ketchup
- 1½ cups water
- Optional: chopped pimento, celery, or green seasoning
Instructions:
Clean and Season
Wash turkey wings with lime and water.
Season with salt, black pepper, garlic, onion, thyme, and green seasoning.
Let it marinate for at least 30 minutes.
Brown the Sugar
In a heavy pot, heat oil over medium.
Add brown sugar and let it melt and bubble until dark brown—not burnt.
Quickly add the seasoned turkey wings and stir to coat in the caramel.
Add Sauce
Add ketchup and water.
Stir well and bring to a boil.
Simmer
Cover and reduce the heat to low.
Let it simmer for 45–60 minutes until the turkey is tender and the sauce is thick.
Stir occasionally and add more water if needed.
Taste and Finish
Adjust salt and pepper.
Let the sauce reduce until glossy.
Serve hot with rice, provision, or dumplings.
Ingredient Substitutions
If you’re out of brown sugar, a splash of browning sauce or even a bit of molasses can give you that rich color and depth.
Fresh thyme is ideal, but dried thyme or a spoonful of green seasoning works just as well. I’ve even swapped out garlic cloves for garlic powder in a pinch, and it still came out delicious.
The key is to build flavor with what you have and taste as you go.
How To Store Stewed Turkey Wings
This recipe doubles easily. I often make a big batch, portion it out, and freeze it for busy weekdays.
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm on the stovetop with a splash of water to loosen the sauce.
Tips For Success
Don’t burn the sugar: Watch it closely. Once it turns dark brown, add the meat quickly.
Use bone-in wings: They give more flavor and richness to the stew.
Add veggies if you like: Carrot, sweet pepper, or celery can stretch the dish and add color.
Let it simmer low and slow: That’s how you get tender meat and thick gravy.
Taste as you go: Adjust seasoning near the end for balance.
FAQ
Can I use turkey drumsticks instead? Yes, but they take longer to cook. Cut them smaller if possible.
Can I stew without browning sugar? You can, but it won’t have that signature Trinidadian flavor. Browning adds depth.
What sides go best with stew turkey wings? Rice, provision (dasheen, yam, eddoe), dumplings, or even roti. It’s a flexible dish.
Can I make this ahead? Definitely. It tastes even better the next day as the flavors settle.
Can I add coconut milk? It’s not traditional, but you can add a splash for a creamy twist. Just reduce the tomato paste slightly.
Stewed turkey wings are one of those dishes that remind you why Caribbean cooking is so special. It’s simple, hearty, and full of flavor. If you try this recipe, tag me @CaribSoulBites on Instagram or Facebook. I love seeing how you make it your own.
More Stew Recipes
- Jamaican Brown Stew Chicken Recipe
- How To Make Roucou For Trini Stews And Soups?
- Caribbean Stew Goat Recipe
- Best Bajan Oxtail Stew
- Classic Jamaican Oxtail Stew Recipe
- Brown Stew Fish Recipe
- Trinidad Tasty Stewed Chicken Recipe
Caribbean Stew Turkey Wing Recipe
Course: MainCuisine: CaribbeanDifficulty: `Medium4
servings20
minutes1
hour426
kcalTurkey wings are the upper part of the turkey’s arm. It is thicker than chicken wings, with more meat and bone.
Ingredients
2½ lbs turkey wings (cut into sections)
1 tablespoon brown sugar
1 tablespoon vegetable oil
½ onion, chopped
2 cloves garlic, minced
1 sprig thyme
½ teaspoon black pepper
½ teaspoon salt
1 tablespoon ketchup
1½ cups water
Optional: chopped pimento, celery, or green seasoning
Directions
- Wash turkey wings with lime and water.
- Season with salt, black pepper, garlic, onion, thyme, and green seasoning.
- Let it marinate for at least 30 minutes.
- In a heavy pot, heat oil over medium.
- Add brown sugar and let it melt and bubble until dark brown—not burnt.
- Quickly add the seasoned turkey wings and stir to coat in the caramel.
- Add ketchup and water.
- Stir well and bring to a boil.
- Cover and reduce the heat to low.
- Let it simmer for 45–60 minutes until the turkey is tender and the sauce is thick.
- Stir occasionally and add more water if needed.
- Adjust salt and pepper.
- Let the sauce reduce until glossy.
- Serve hot with rice, provision, or dumplings.
