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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/the-best-smothered-turkey-wings-recipe/