Pinto beans with ham hocks or gumbo with dirty rice regularly graced Lawrence Weeks’ family table growing up thanks to his grandmother. Now as the chef of North of Bourbon in Louisville, he updates her staple meal plan with smoked turkey wings smothered in white bean gravy. “It’s the perfect combo,” Weeks says. “Like a warm hug.”
Make sure to start brining the turkey wings a day in advance. We recommend enjoying the results with an ice-cold pilsner.
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Date Published: 11.21.22