Southern Black-Eyed Peas with Smoked Turkey Wings

Southern Black-Eyed Peas with Smoked Turkey Wings: A Bowl of Cozy, Southern Goodness

Hey there, friend! Chef Emily here, waving at you from my flour-dusted kitchen. Is there anything better than the smell of something incredible slowly simmering on the stove all afternoon? That rich, smoky, soul-warming aroma that just seems to hug the whole house? If your heart (and your stomach) just gave a resounding “NO,” then you and I are on the exact same page.

Today, we’re diving headfirst into one of my all-time favorite comfort food classics: Southern Black-Eyed Peas with Smoked Turkey Wings. This isn’t just a recipe; it’s a big, warm, hearty embrace in a bowl. We’re talking tender, creamy black-eyed peas swimming in a deeply flavorful, smoky broth, all thanks to those incredible smoked turkey wings that just melt away into the pot.

Now, I know some folks reserve black-eyed peas for New Year’s Day for good luck (and trust me, this pot is definitely lucky), but I’m a firm believer that a dish this delicious deserves a spot in your regular rotation all year long. It’s the star of the potluck, the hero of a chilly Sunday, and the answer to the question, “What can I make that will feed a crowd and make everyone feel loved?” So, tie on your favorite apron—the one with the stains that tell a thousand stories—and let’s make some slow-simmered soul food magic together.

A Spoonful of Tradition: My Grandma’s Lucky Pot

My love affair with black-eyed peas didn’t start in culinary school. Oh no. It started in my Grandma Eleanor’s kitchen, which was always about ten degrees warmer than the rest of the house and smelled like heaven. Every single New Year’s Day, without fail, she’d have a massive, speckled enamel pot bubbling away on the back burner.

I can still see her, tasting the broth with her special wooden spoon, her eyes closing for a second in concentration. “Gotta get the seasoning just right, Em,” she’d say with a wink. “This pot holds all our luck for the year.” She’d always let me drop in the bay leaves, a job I took with the utmost seriousness. We didn’t use fancy ingredients; we used what we had, what was humble and honest. And every spoonful tasted like home, like history, like love. That pot of peas was more than food; it was our family’s anchor, a delicious tradition that connected us. This recipe is my homage to her—a little updated, but with all the soul intact.

Gathering Your Flavor All-Stars

This is where the fun begins! Let’s break down our cast of characters. Don’t be intimidated by the list—it’s mostly pantry staples that come together to create pure magic.

• 2 lbs Dried Black-Eyed Peas, soaked overnight: The star of the show! Dried peas give us the best texture and soak up all that amazing broth flavor. Chef’s Insight: Don’t skip the soak! It helps them cook evenly and cuts down on the, ahem, “musical” side effects later.
• 3 Smoked Turkey Wings: This is our secret weapon for incredible, smoky depth without the heaviness of pork. They infuse the entire pot with a rich, savory flavor that is just unreal.
• 2 tbsp Olive Oil (for sautéing): Our trusty cooking fat to get those aromatics going.
• The “Holy Trinity” – 2 large Yellow Onions, 2 Green Bell Peppers, 3 ribs Celery, all diced: This classic Southern base is the foundation of flavor. It builds a savory-sweet backbone for our dish.
• 5 cloves Garlic, minced: Because what’s a savory dish without the warm, aromatic punch of fresh garlic?
• 12 cups Low-Sodium Chicken Broth + 4 cups Water: This is our cooking liquid. Using low-sodium broth lets you control the salt level perfectly at the end.
• 2 Bay Leaves: These little leaves add a subtle, almost floral earthiness. Just remember to fish them out before serving!
• The Flavor Brigade – 1½ tsp Smoked Paprika, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Dried Thyme, 1 tsp Black Pepper: This spice blend adds layers of warmth, smokiness, and herbaceous notes. The smoked paprika especially complements the turkey.
• Salt, to taste: We add this at the end because the turkey wings and broth can vary in saltiness. Trust me on this one!

Optional, But Highly Encouraged, Add-Ins:

• 1 tsp Hot Sauce or a pinch of Cayenne: For a gentle, building warmth that tickles the back of your throat.
• 2 cups chopped Collard Greens or Kale: Stir these in during the last 30 minutes of cooking for a pop of color and extra nutrition.
• A splash of Apple Cider Vinegar or Lemon Juice at the end: This is my pro chef hack! A little acid at the finish brightens the entire dish and makes all the flavors sing.

Let’s Get Simmering: Your Step-by-Step Roadmap to Flavor Town

Ready to transform these simple ingredients into a masterpiece? Follow these steps, and you’ll have a pot of pure comfort in no time.

1. The Soak (The Night Before): First things first, place your dried black-eyed peas in a very large bowl and cover them with at least 3 inches of cold water. They’ll plump up as they drink it all in overnight. In the morning, drain them and give them a good rinse in a colander. Chef’s Tip: If you forgot to soak them, don’t panic! You can do a “quick soak”: cover them with water in a pot, boil for 2 minutes, then take them off the heat, cover, and let them sit for an hour. Drain and proceed!
2. Sizzle Your Aromatics: In your largest, heaviest pot (like a Dutch oven), heat the olive oil over medium heat. Add your diced onions, bell peppers, and celery. We’re going to cook these, stirring occasionally, for about 5-7 minutes, until they’ve softened and smell incredible. This step, called “sweating,” is crucial for building a deep flavor base. Now, stir in the minced garlic and cook for just one more minute until fragrant. Don’t let the garlic burn!
3. Build the Pot: To the pot with your aromatics, add the drained black-eyed peas, the whole smoked turkey wings, the chicken broth, and the water. Now, toss in the bay leaves, smoked paprika, garlic powder, onion powder, dried thyme, and black pepper. Hold the salt! Give everything a good stir to combine.
4. The Long, Slow Simmer: Bring the pot to a rolling boil over high heat. Then, immediately reduce the heat to low to maintain the gentlest of simmers. Cover the pot with a lid, but leave it slightly ajar to let a little steam escape. Let it bubble away happily for 2 ½ to 3 hours. Stir it occasionally, and if it looks like it’s getting too thick, add a bit more water or broth. You’ll know it’s done when the peas are incredibly tender and the meat on the turkey wings is falling off the bone.
5. The Turkey Shred: Carefully remove the turkey wings from the pot and place them on a cutting board. Let them cool just enough so you can handle them. Then, use two forks (or your hands!) to shred all that delicious, smoky meat off the bones. Discard the bones, skin, and any cartilage. Return every last bit of that glorious meat back to the pot.
6. The Final Flourish: Now is the time to taste! Season with salt until it’s perfect for you. This is also when you’d stir in your optional chopped greens to wilt them, or that magical splash of apple cider vinegar or lemon juice to lift all the flavors. Give it one final stir, and you are DONE.

How to Serve This Soulful Masterpiece

Okay, the hard part is over (and it wasn’t even hard, was it?). Now, let’s talk about the best part: eating! How you serve this can take it from a great meal to an unforgettable one.

My absolute favorite way is to ladle a generous portion of the peas and broth into a deep bowl over a fluffy mound of steamed white rice. The rice soaks up that incredible broth and it’s just… *chef’s kiss*. A big, crumbly wedge of buttery cornbread on the side is absolutely non-negotiable for sopping up every last drop.

For a true Southern-style feast, pair it with a side of braised collard greens and some chunky creamy potato salad. The tangy, peppery greens are the perfect counterpoint to the rich, smoky peas.

And don’t forget the final touches! Set out some extra hot sauce for the spice lovers, and a little dish of that apple cider vinegar for anyone who wants an extra bright kick. It’s all about making it your own!

Make It Your Own: Delicious Recipe Twists

One of the best things about this recipe is how adaptable it is! Feel like switching it up? Here are a few of my favorite variations:

• Spicy & Smoky: Add a diced jalapeño (seeds and all for more heat!) when you sauté the trinity. Finish with a tablespoon of your favorite BBQ sauce for a sweet, smoky glaze.
• Pork Lover’s Dream: Swap the smoked turkey wings for a ham hock or two. It’ll give you a different, but equally delicious, rich and salty flavor profile.
• Vegetarian/Vegan Delight: Omit the turkey wings and use vegetable broth. To replace the smoky flavor, add ½ teaspoon of liquid smoke and a tablespoon of soy sauce or coconut aminos along with the seasonings. It’s shockingly good!
• “Everything but the Kitchen Sink” Stew: Feel free to add other veggies! Diced carrots or tomatoes would be wonderful additions. Toss them in with the aromatics at the beginning.
• Instant Pot Speed Run: No time to simmer all day? Use the sauté function for the veggies. Then add everything except the vinegar/greens. Pressure cook on high for 30 minutes, with a natural pressure release. Shred the turkey, then stir in your last-minute additions.

Chef Emily’s Kitchen Confessions & Notes

I’ve made this recipe more times than I can count, and it’s evolved in little ways over the years. The splash of vinegar at the end was a total happy accident one day when I was trying to “fix” a pot I thought was a little flat. It was a revelation! Now I do it every single time.

I also have a funny story: I once proudly brought a huge pot of this to a friend’s potluck, only to realize an hour into the drive that I’d forgotten to put the bay leaves in. I was mortified! But you know what? It was still a huge hit. It just goes to show you that cooking is about heart, not perfection. So if you forget an ingredient, don’t sweat it. Your dish will still be made with love, and that’s the most important ingredient of all.

Your Questions, Answered!

Over the years, I’ve gotten a few repeat questions about this recipe. Here are the answers to help you out!

Q: My peas are still hard! What did I do wrong?
A: The most common culprit is old beans. Dried peas and beans have a long shelf life, but if they’ve been in your pantry for years, they can take forever to soften. Always try to buy them from a store with high turnover. Also, make sure you’re simmering them gently, not at a rapid boil, which can make them tough.

Q: Can I make this in a slow cooker?
A> You absolutely can! Sauté your veggies in a skillet first to build flavor, then transfer everything to the slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Shred the turkey and return it during the last 30 minutes.

Q: Why do you add salt at the end?
A> Great question! Smoked turkey wings and broth can be very salty, and that salt concentrates as the liquid reduces. If you add salt at the beginning, you risk ending up with an overly salty dish. Tasting and seasoning at the end gives you total control.

Q: How long do leftovers last?
A> They taste even better the next day! Store cooled leftovers in an airtight container in the fridge for up to 5 days. The peas will continue to absorb the broth, so you may want to add a little water or broth when reheating.

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Nourishing Your Body & Soul

While this dish tastes like the ultimate indulgence, it’s also packed with some serious nutritional benefits! Black-eyed peas are a fantastic source of plant-based protein and fiber, which is great for keeping you full and satisfied. They’re also rich in folate, iron, and potassium. Using smoked turkey wings instead of a traditional ham hock significantly cuts down on saturated fat without sacrificing any of that classic smoky flavor. It’s a hearty, balanced meal that truly feeds your soul and your body.

Approximate Nutrition (per serving):
Calories: 275 | Protein: 23g | Fat: 8g | Carbs: 28g | Fiber: 8g | Sodium: 520mg

Final Thoughts from My Kitchen to Yours

Well, my friend, there you have it—my heart and soul in a pot of black-eyed peas. This recipe is a testament to the power of simple, humble ingredients, a little bit of patience, and a whole lot of love. It’s the kind of food that gathers people around the table, the kind that sparks stories and fills bellies.

I hope this recipe becomes a new favorite in your home, a tradition that your own family looks forward to. Whether you’re cooking it for luck, for love, or just because it’s Tuesday, I’m so honored to be in your kitchen with you in this small way.

Now, go forth and simmer! And don’t forget to tag me @TastyChow when you share your beautiful creations. I always love seeing what you’re cooking up.

With a full heart and a hungry belly,

— Emily