Turkey Wings with Yellow Rice

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 turkey wings
• 1 (10.75 ounce) can cream of mushroom soup
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon seasoned salt
• water, or as needed to cover
• 1 (10 ounce) package saffron rice (such as Mahatma®)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 325°F (163°C). Rub the turkey wings all over with the salt, black pepper, garlic powder and seasoned salt, then arrange them in a large roasting pan or Dutch oven.

2. Spread the cream of mushroom soup over the wings, then pour in enough water to come about halfway up the wings.

3. Cover the pan tightly and bake for 5 hours, basting the wings with the liquid once or twice, until very tender and the thickest part reaches 165°F (74°C).

4. Uncover the pan, increase the oven to 375°F (190°C) and bake for 30 minutes more, spooning the sauce over the wings, until the skin is browned and glossy.

5. While the wings finish, cook the saffron rice following the package directions using water, usually about 20 minutes, until tender and fluffy.

6. Let the wings rest for 10 minutes, then spoon the mushroom sauce from the pan over the wings and serve them alongside the saffron rice.