The Regal Theater - Smothered Turkey Wings



47th & Grand Boulevard, Chicago, IL  (renamed South Parkway)
Photography:  Lee Russell ,1941

 

 

Opened February 4, 1928 and located in the “Bronzeville” area of Chicago, the Regal was one of the first entertainment complexes that was available for American audiences and also employed African American staff members (other than the musical acts).  With the ability to see Black performers, films, and shows, African Americans were immediately drawn into the theater.

 

Several big names were brought in to perform the popular music of that era. Some of the performers that were brought in include: Ray Charles, Stevie Wonder, Ella Fitzgerald, The Temptations, Miles Davis, Nat “King” Cole, Duke Ellington, Paul Robeson, the Jackson Five, and several others.

 

The feel of the theater was elegant and formal. Velvet seating, large pillars, and beautifully decorated—the Regal was definitely a site to see. 

 

Before the Regal, blacks (in Chicago) were usually not able to find jobs other than the typical low-income jobs, but new employment opportunities were beginning to come about.

 

The Regal, which eventually had a black manager, hired black entertainment, ushers, dancers (only light-skinned women), and coat checkers which at the time was highly unheard of.

  

 

Chicago-style Smothered Turkey Wings

4 large turkey wings (drums detached)
1/4 c. water
1 tbsp olive oil
1/2 tbsp kosher salt or seasoned salt
1/2 tbsp pepper 
1 tablespoon granulated garlic
1 chopped scallion
1/2 cup water
drippings from cooked turkey
1/4 cup flour

 

Thaw wings prior to cooking. Preheat over to 275° F.

Take all seasonings and combined into small bowl. Cover wings with olive oil and place in baking pan (don’t stack wings)

Sprinkle seasoning generously over wings. Pour 1/4 cup water at base of pan with out sprinkling on turkey.

Bake wings for 5-6 hours - to desired tenderness.

When done, remove wings from oven and set aside

Gravy Preparation

Pour drippings from the main pan into a medium sauce pan, add 1/2 cup water. Bring to medium boil and add flour slowly while stirring (with wisk) into pan. When the flour is stirred to desired thickness, lower heat, and allow to simmer for 1-2 minutes. When finished, drizzle gravy over wings in current pan or place in new pan or plate and serve.


Serve with Collards