Campbell's soup might taste great served with crackers, but it has long been a secret weapon for making creamy baked poultry dishes such as turkey wings. The two most common soups you might try are cream of chicken and cream of mushroom soup. The soup slowly bubbles as you bake, melding flavors with the turkey wings along with a hint of broth or mushroom flavor, depending on the type of soup you use. This is one of those dishes that takes little preparation and comes out perfectly every time.
Line the turkey wings in a baking dish, and season them as desired. The soup goes a long way toward flavoring the turkey wings, but you might at least season them with basic salt and pepper. Massage the salt and pepper into the wings, straightening the wing tips a bit to ensure the spices are distributed into the folds.
Scoop the soup into a large mixing bowl. A single small can of soup is more than enough for an 8- to 9-inch square baking dish, but a larger pan of wings might require two cans of soup. There must be enough soup to fully cover each wing.
Stir milk and spices such as salt and pepper into to soup, using just enough milk to make the soup smooth and easy to spread. Campbell's creamy soups are often thick and congealed in the can. The soup instructions often suggest mixing one can of milk for every can of soup, but you wouldn't need more than about 1/4 cup to make the turkey wings.
Pour the soup mixture over the wings, and spread it with a spatula so it evenly covers each wing. Pull out the wing tips a bit so you can push the soup into the folds.
Preheat the oven to 350 degrees Fahrenheit, and set the rack to the middle position. Cover the turkey wings with aluminum foil to trap the steam inside so it can help cook the wings.
Bake the turkey wings for about 2 hours or until they reach an internal temperature of 165 F. Insert a meat thermometer into the thickest part of the turkey wings without hitting the bone. Check a few different turkey wings at different points throughout the pan.
Remove the turkey wings with tongs to keep them intact. The meat will be tender, and could easily slide off the bone if you pick the wings up with a fork. If desired, scoop some of the soup mixture over the wings to use as a creamy gravy.
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- The turkey wings can overlap in the pan, but be sure to lift each wing as you add the soup so they're covered well. You can also arrange the wings in layers on top of each other. Place one layer of wings in the bottom of the baking dish, spread half of the soup mixture over the wings. Add a second layer of wing topped with the remaining soup mixture.
- While turkey wings are commonly eaten with your hands, this dish might be best eaten with a fork because the soup makes it a bit messy.
A former cake decorator and competitive horticulturist, Amelia Allonsy is most at home in the kitchen or with her hands in the dirt. She received her Bachelor's degree from West Virginia University. Her work has been published in the San Francisco Chronicle and on other websites.
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