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.
Yield: 4
Materials
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
Instructions
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!