Description
Smothered Turkey Wings are tender, fall‑off‑the‑bone turkey wings baked in a rich, oniony gravy — a cozy, Southern‑style comfort meal that fills the house with warm aromas and delivers deep, soulful flavor.
Ingredients
- 2–3 lb turkey wings (split into sections, if whole)
- 2 tbsp butter or oil (for searing)
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2–3 tbsp all‑purpose flour (for gravy)
- 3 cups chicken or turkey broth
- 1 tbsp Worcestershire sauce (optional, for depth)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and black pepper, to taste
- Optional: chopped celery or bell pepper (for extra flavor)
Instructions
- Preheat oven to 350°F (175°C).
- Season turkey wings generously with salt, pepper, paprika, garlic powder, onion powder, and thyme.
- In a large skillet, heat butter or oil over medium‑high heat. Sear the turkey wings until golden brown on all sides. Transfer wings to a large baking dish or roasting pan.
- In the same skillet, melt a bit more butter (if needed) and sauté the sliced onions until soft and golden. Add garlic and cook 1 minute more.
- Sprinkle flour over the onions and stir for a minute to cook out the raw flour taste. Slowly whisk in the broth until a smooth gravy forms. Stir in Worcestershire sauce (if using) and adjust seasoning.
- Pour the gravy over the turkey wings in the baking dish, ensuring they’re well coated. If using, add chopped celery or bell pepper around the wings.
- Cover the dish tightly with foil and bake for 2½ to 3 hours, until the turkey is very tender and the gravy is rich and flavorful.
- If you want a thicker gravy or slightly more browning on the wings, remove the foil for the last 20–30 minutes of baking.
- Remove bay leaves if used, taste and adjust seasoning, then serve hot with mashed potatoes, rice, cornbread, or greens to soak up the gravy.
Notes
- For extra flavor depth, add a splash of heavy cream toward the end of cooking for a creamier gravy.
- For a spicy version — add a pinch of cayenne or a dash of hot sauce when seasoning the wings or gravy.
- If gravy is too thin after baking, cook uncovered on stovetop or in oven for 15–20 min to reduce; or whisk in a little more flour or cornstarch slurry.
- Slow‑cooker option: After searing and sautéing onions/garlic, transfer everything into a slow cooker and cook on low 6–8 hours until meat is tender.
- Leftovers store well in fridge for up to 4 days or freeze for up to 3 months — reheat gently on stovetop or oven.
Nutrition
- Serving Size: 1 serving (about 1 wing section with gravy)
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 130mg
