Smothered Turkey Wings

Tender, fall off the bone smothered turkey wings are a must-make slow cooked comfort meal that will instantly have you coming back for more.

These smothered turkey wings are a play on my popular smothered oven baked chicken wing recipe. Turkey wings are the perfect base for this type of cooking because they become buttery tender when slow cooked and covered in gravy. The meat in the wings has to be my favorite part of the turkey. I love how flavorful and tender the meat becomes after cooking for three hours in the oven.

The star of this dish is really the gravy though. A traditional southern gravy that starts with a roux and is finished with chicken stock and milk. It’s the type of creamy gravy you want on the Thanksgiving table. I love using this gravy for my turkey wings because it really compliments the baked wings really well.

I’m a big fan of taking the time to cook these wings low and slow but of course if you don’t have the time feel free to cut off a couple hours by using a pressure cooker like the Instant Pot to get your wings tender and then finish the dish in the oven.

I hope you’ll consider giving my smothered turkey wing recipe a try.

Yield: 4 servings

Smothered Turkey Wings

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Tender, fall off the bone smothered turkey wings are a must-make slow cooked comfort meal that will instantly have you coming back for more.

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Ingredients

To season wings

• Drizzle of olive oil
• 2 tsp of brown girl spice poultry seasoning
• 1 tsp of salt
• 1 tsp of onion powder
• 1 tsp of garlic powder
• 1 tsp smoked paprika
• 1/2 tsp of creole seasoning
• 1 tbsp of Worcestershire sauce
• 1/4 tsp of turmeric
• 1 tbsp of garlic paste 

For baking wings

• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 medium white onion, chopped
• 2 stalks of celery, chopped
• 1 large carrot, chopped 

For gravy

• 4 tbsp of butter
• 2 tbsp of flour
• 2 cups of chicken broth
• 1 cup of milk or heavy cream
• 1 bay leaf
• 1 tsp of garlic paste
• 1 tsp of onion powder
• 1 tsp of garlic powder
• 1 tsp of smoked paprika
• 1/2 tsp of brown girl spice herb de provence
• 1/2 a chicken boullion cube *optional
• 1 tbsp of Worcestershire sauce
• Salt and pepper to taste 

Instructions

1. Heat oven to 325 degrees
2. Chop and place veggies in a single layer in large baking dish
3. Season turkey wings in a separate bowl, then and add turkey wings on top of veggies in a single layer
4. Cover with foil and bake for one hour at 325 degrees
5. While turkey wings bake, make gravy
6. In a skillet, melt butter and add flour and whisk for 2 minutes to cook off raw flour taste
7. Slowly pour chicken broth while mixing
8. Season gravy then add heavy cream and bay leaf
9. Bring to a simmer and taste for salt
10. Adjust accordingly
11. Gravy is done when it’s velvety smooth and semi thick
12. After one hour, remove foil from baking dish and cook turkey wings uncovered at 375 degrees for one more hour
13. After that hour, remove turkey wings and pour sauce all over and mix well
14. Reassemble turkey wings into a single layer  and bake for another hour uncovered
15. Turkey wings are done when skin has a nice golden brown char and sauce has thickened and veggies are fork tender

P.S. Check out my last recipe here.