The Best Smothered Turkey Wings Recipe

Introduction

These smothered turkey wings are tender, flavorful, and perfect for a comforting meal. Slow-roasted and covered in rich, creamy gravy, they’re sure to become a family favorite. This recipe brings out the best in humble turkey wings with layers of seasoning and a luscious sauce.

Ingredients

• 4 lbs whole turkey wings, flat & drum piece split, tips left on (about 8 total turkey wing parts)
• 2 tablespoons olive oil
• 2 tablespoons Worcestershire sauce
• 1 tablespoon herbs de Provence
• 1 tablespoon lightly dried parsley
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne powder
• 1/2 teaspoon ground allspice
• Kosher salt & freshly ground black pepper, to taste
• 1/2 large yellow onion, chopped (other half saved for gravy)
• 1 large green bell pepper, chopped
• 6 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 large yellow onion, sliced into half moons
• 3 cloves garlic, finely minced or pressed
• 1/2 cup all-purpose flour
• 4 cups turkey stock (or chicken stock), plus more as needed
• 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 4-6 sprigs fresh thyme, de-stemmed
• 1/2 cup heavy whipping cream
• 2 bay leaves

Instructions

1. Step 1: Position a rack in the middle of the oven and preheat to 325°F.
2. Step 2: Pat the turkey wings dry with paper towels. Place them in a large bowl and drizzle with olive oil. Add Worcestershire sauce, herbs de Provence, parsley, onion powder, smoked paprika, garlic powder, allspice, cayenne, and salt and pepper. Massage the seasoning into the wings thoroughly. Set aside.
3. Step 3: In a large roasting pan or baking dish, toss chopped onion and bell pepper with a pinch of salt and pepper. Spread evenly on the bottom of the pan. Arrange the seasoned wings on top, nestling them evenly. Overlapping slightly is fine.
4. Step 4: Cover the pan tightly with foil and roast for 90 minutes.
5. Step 5: Remove the foil and increase the oven temperature to 375°F. Use tongs to gently flip the wings, then return the pan uncovered to the oven. Roast for another 60 minutes.
6. Step 6: While the wings roast, make the gravy. Heat butter and olive oil in a large deep skillet over medium heat until sizzling. Add sliced onion and sauté until tender and golden, about 6-7 minutes. Add garlic and cook for 1 minute until fragrant.
7. Step 7: Sprinkle flour over the onions, stirring to coat. Cook for 1-2 minutes until the flour aroma dissipates. Slowly pour in the turkey stock while whisking constantly, scraping up any browned bits.
8. Step 8: When smooth, add the white wine and whisk to combine. Stir in thyme sprigs and heavy cream. Season with salt and pepper, add bay leaves, reduce heat to medium-low, and let the gravy simmer for about 10 minutes until thickened, stirring often. Adjust seasoning and consistency with more stock if needed. Keep warm on very low heat.
9. Step 9: After the wings complete the second roast, remove from the oven but leave the oven on. Pour the warm gravy over the wings and gently stir to coat well. Some turkey parts should remain exposed for caramelization.
10. Step 10: Return the pan to the 375°F oven and roast uncovered for 1 hour. Remove from oven and turn off heat. Skim off any excess fat from the surface with a spoon or turkey baster.
11. Step 11: Serve the smothered turkey wings hot with your favorite sides like rice or mashed potatoes. Spoon extra gravy and aromatics over the dish to enjoy fully.

Tips & Variations

• For deeper flavor, marinate the seasoned wings overnight before roasting.
• Use chicken stock if turkey stock is unavailable; it works just as well.
• Add a splash of hot sauce or cayenne if you prefer more heat.
• Leftover wings can be shredded and used in sandwiches or soups for another meal.

Storage

Store leftover smothered turkey wings in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave with a little extra stock or water to keep the gravy from thickening too much. This dish can also be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen turkey wings for this recipe?

Yes, but be sure to fully thaw them in the refrigerator before preparing. Pat them dry to ensure seasonings stick well and to prevent excess moisture during cooking.

What can I serve with smothered turkey wings?

These wings pair wonderfully with creamy mashed potatoes, steamed rice, or buttered noodles. Steamed greens or roasted vegetables make great complements to balance the rich gravy.

The Best Smothered Turkey Wings Recipe

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4.5 from 91 reviews

This recipe for the Best Smothered Turkey Wings offers tender, richly flavored turkey wings slow-roasted in a savory aromatic bed of onions and bell peppers, then smothered in a creamy, herb-infused turkey gravy. The wings are seasoned with a fragrant spice blend and cooked low and slow to achieve fall-off-the-bone texture, making them a comforting and indulgent main dish perfect for family dinners or special occasions.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 55 minutes
• Yield: Serves 6–8 people 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American Southern

Ingredients

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Turkey Wings and Seasoning

• 4 lbs whole turkey wings, flat & drum piece split – tips left on, reserved or discarded (about 8 total turkey wing parts)
• 2 tablespoons olive oil
• 2 tablespoons Worcestershire sauce
• 1 tablespoon herbs de Provence
• 1 tablespoon lightly dried parsley
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne powder
• 1/2 teaspoon ground allspice
• Kosher salt & freshly ground black pepper, to taste

Aromatics for Roasting

• 1/2 large yellow onion, chopped (other half saved for gravy)
• 1 large green bell pepper, chopped

Gravy

• 6 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 large yellow onion, sliced into half-moons
• 3 cloves garlic, finely minced or pressed
• 1/2 cup all-purpose flour
• 4 cups turkey stock (or chicken stock), plus more as needed
• 1/4 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
• 4–6 sprigs fresh thyme, de-stemmed
• 1/2 cup heavy whipping cream
• Kosher salt & freshly ground black pepper, to taste
• 2 bay leaves

Instructions

1. Prepare Oven and Turkey Wings: Position a rack in the middle of the oven and preheat it to 325°F. Pat the turkey wings dry with paper towels for better seasoning adherence. In a large bowl, drizzle wings with olive oil and add Worcestershire sauce, herbs de Provence, dried parsley, onion powder, smoked paprika, garlic powder, cayenne, allspice, salt, and pepper. Massage the mixture thoroughly ensuring even coating. Set aside to marinate.
2. Prepare Aromatics and Arrange Wings: In a large, deep roasting pan, toss chopped onion and green bell pepper with salt and pepper. Spread evenly on the bottom as a flavor base. Nestle the seasoned turkey wings evenly over the vegetables, allowing some wings to touch or slightly overlap.
3. First Oven Roast: Cover the roasting pan tightly with foil and place it into the preheated 325°F oven. Roast the wings covered for 90 minutes to start slow cooking and build flavor.
4. Flip and Second Oven Roast: Remove pan from oven and discard the foil. Increase oven temperature to 375°F. Using tongs, gently flip the wings to promote even cooking and browning. Return uncovered pan to oven and roast for an additional 60 minutes.
5. Prepare Turkey Gravy: While wings roast, heat butter and olive oil in a large deep skillet over medium heat until sizzling. Add sliced onion and sauté until golden and tender, about 6-7 minutes. Add minced garlic and cook 1 minute until fragrant. Sprinkle flour over the mixture and stir to coat, cooking 1-2 minutes to eliminate raw taste. Slowly whisk in turkey stock, scraping up browned bits from pan. Stir until smooth.
6. Add Wine, Herbs, and Cream to Gravy: Pour in the dry white wine and whisk to combine. Add fresh thyme sprigs and heavy cream, stirring well. Season gravy with salt, pepper, and add bay leaves. Reduce heat to medium-low and simmer, stirring frequently, until thickened, about 10 minutes. Adjust consistency with extra stock if needed and keep warm on lowest heat.
7. Smother Wings with Gravy: After the second roast, remove wings from oven but keep oven on 375°F. Pour prepared gravy over the wings, stirring gently to coat and smother as much as possible without fully submerging wings. This allows caramelization during the final roast.
8. Final Roast: Return roasting pan uncovered to the 375°F oven and roast for 1 hour to finish cooking, caramelize exposed turkey skin and meld flavors with gravy.
9. Remove Excess Fat and Serve: After final roast, remove from oven and turn off heat. Skim off any accumulated fat from the top of the gravy using a spoon or turkey baster to avoid greasy texture. Serve the smothered turkey wings hot with your favorite sides such as rice or mashed potatoes topped with extra gravy and aromatics.

Notes

• Save the turkey wing tips for making additional stock or discard if not desired.
• Use disposable gloves when massaging the seasoning onto raw wings for easier cleanup.
• Adjust cayenne and paprika levels to suit your preferred spice heat.
• The gravy can be thinned with more stock if it becomes too thick; consistency preference is flexible.
• For best caramelization, avoid fully submerging the wings in gravy before the final roast.
• Allow wings to rest briefly before serving for juices to redistribute.

Keywords: smothered turkey wings, roasted turkey wings, turkey gravy, comfort food, Southern cooking, holiday turkey wings