Smothered Turkey Wings

by

These smothered turkey wings, made from scratch, are a classic Southern dish. Seasoned and roasted turkey wings are baked in a hearty homemade gravy for a satisfying family feast.

INGREDIENTS

Turkey Wings:

6-8 cut turkey wings

2 TBS poultry seasoning I use Chef Paul’s Poultry Magic

1-2 TBS Creole or Cajun seasoning I use Zatarain’s

1 TBS onion powder

1 TBS paprika

1 tsp garlic powder

1/2 tsp celery salt

1 TBS Accent optional

1 onion sliced

1 bell pepper sliced

1/2 stick unsalted butter sliced thinly

Gravy:

Pan drippings from wings

1/2 cup all-purpose flour

3 cups chicken stock or broth

2 tsp onion powder

1 tsp garlic powder

Salt and pepper to taste

DIRECTIONS

Turkey Wings:

Preheat oven to 350°F

Rinse the wings and pat dry with paper towels

Mix all spices together in a small bowl

Sprinkle the spices over the turkey wings and toss the wings to coat evenly.

Spray and large roasting pan with nonstick cooking spray

Lay the wings in the pan

Add the onions, bell peppers, and butter into the pan.

Cover the pan with aluminum foil

Bake for 1 hour and 15 mins

Remove pan from the oven

Drain the pan drippings into a bowl or measuring cup.

Place the wings back into the oven uncovered while you make the gravy.

Gravy:

Use a fat separator cup or skim 1/2 cup of the fat off the top of the pan drippings. Reserve the rest of the drippings.

Pour the fat into a pot and heat on medium-high.

Whisk in the flour for 2-3 minutes to cook out the flour taste

Pour in the chicken stock while whisking

Then, pour in the remaining pan drippings.

Add in the onion and garlic powders

Continue stirring until the gravy thickens; about 3 minutes. (Will thicken more in the oven)

Remove from heat.

Taste and adjust seasoning as desired.

Pour gravy on top of the wings.

Cover the pan with foil again.

Bake for an additional 30-40 mins* or until wings are tender and cooked completely

Serve over warm rice

Enjoy!

Recipe Card

Smothered Turkey Wings

These smothered turkey wings, made from scratch, are a classic Southern dish. Seasoned and roasted turkey wings are baked in a hearty homemade gravy for a satisfying family feast.

Turkey Wings:

  • 6-8 cut turkey wings
  • 2 TBS poultry seasoning I use Chef Paul’s Poultry Magic
  • 1-2 TBS Creole or Cajun seasoning I use Zatarain’s
  • 1 TBS onion powder
  • 1 TBS paprika
  • 1 tsp garlic powder
  • 1/2 tsp celery salt
  • 1 TBS Accent optional
  • 1 onion sliced
  • 1 bell pepper sliced
  • 1/2 stick unsalted butter sliced thinly

Gravy:

  • Pan drippings from wings
  • 1/2 cup all-purpose flour
  • 3 cups chicken stock or broth
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • Salt and pepper to taste

Turkey Wings:

  1. Preheat oven to 350°F
  2. Rinse the wings and pat dry with paper towels
  3. Mix all spices together in a small bowl
  4. Sprinkle the spices over the turkey wings and toss the wings to coat evenly.
  5. Spray and large roasting pan with nonstick cooking spray
  6. Lay the wings in the pan
  7. Add the onions, bell peppers, and butter into the pan.
  8. Cover the pan with aluminum foil
  9. Bake for 1 hour and 15 mins
  10. Remove pan from the oven
  11. Drain the pan drippings into a bowl or measuring cup.
  12. Place the wings back into the oven uncovered while you make the gravy.

Gravy:

  1. Use a fat separator cup or skim 1/2 cup of the fat off the top of the pan drippings. Reserve the rest of the drippings.
  2. Pour the fat into a pot and heat on medium-high.
  3. Whisk in the flour for 2-3 minutes to cook out the flour taste
  4. Pour in the chicken stock while whisking
  5. Then, pour in the remaining pan drippings.
  6. Add in the onion and garlic powders
  7. Continue stirring until the gravy thickens; about 3 minutes. (Will thicken more in the oven)
  8. Remove from heat.
  9. Taste and adjust seasoning as desired.
  10. Pour gravy on top of the wings.
  11. Cover the pan with foil again.
  12. Bake for an additional 30-40 mins* or until wings are tender and cooked completely
  13. Serve over warm rice
  14. Enjoy!
Main Course
American
Smothered Turkey Wings
  • 3 Ingredient Blueberry Dump Casserole: The Unbelievably Easy Dessert That Disappears Fast

    3 Ingredient Blueberry Dump Casserole: The Unbelievably Easy Dessert That Disappears Fast

    You don’t need a dozen ingredients, a stand mixer, or complicated steps to create a dessert that will have your husband (and everyone else) going back for thirds. Just dump frozen raw blueberries straight into a casserole dish with three simple ingredients, bake, and watch magic happen. This Blueberry Dump Casserole is a cross between…

  • Canadian Cheese Soup: The Velvety, Bacon‑Infused Comfort Classic

    Canadian Cheese Soup: The Velvety, Bacon‑Infused Comfort Classic

    When the temperature drops and you crave something deeply satisfying, nothing hits like a bowl of Canadian Cheese Soup. This is not a thin, boxed cheese soup — it’s a rich, lager‑laced, sharp‑cheddar chowder with smoky bacon and a velvety smooth texture that warms you from the inside out. Made famous by the Le Cellier…

  • Creamy Corn Potato Casserole: The Side Dish That Disappears Every Time

    Creamy Corn Potato Casserole: The Side Dish That Disappears Every Time

    Some side dishes are forgettable. This one is not. Creamy Corn Potato Casserole is the kind of recipe that earns a permanent spot in your holiday and weeknight rotation. With just a handful of humble ingredients – diced Yukon Gold potatoes, cream‑style corn, and plenty of sharp cheddar – you get a bubbling, golden, spoonable…

Leave a Comment