Thanksgiving is less than two weeks away and if you’re wanting to save yourself the hassle of preparing all of that food, Kitchen + Kocktails can help you out.
Chef Michael McLaurin joined us in our Studio 41 Kitchen with details on their Thanksgiving catering options.
444 N. Wabash Ave
-Rinse off and season Turkey Wings with all-purpose seasoning generously coating both sides -Set aside for two hours to marinate covered in glass bowl
-After two hours place Turkey Wings in pan
-Cut 1 onion and 1 bell pepper
-Pour 2 cups of chicken broth into pan and cover
-Bake on 375 degrees for 1 ½ hours
-Uncover and continue to bake for additional 30 minutes/ until turkey wings are tender
-Once tender remove wings from pan and reserve
-In sauté pan place ¼ cup of oil with ¼ cup of flour to make roux
-Once light roux is formed slowly whisk roux into leftover turkey wing liquid while on medium heat. Whisk until desired consistency
-Use gravy to coat Turkey Wings
Daytime Chicago airs weekdays on WGN from 10 a.m. – 11 a.m.