The Best Smothered Turkey Wings Recipe

Introduction

These smothered turkey wings are tender, flavorful, and cooked low and slow to perfection. Coated in a rich, creamy gravy with aromatic vegetables and herbs, they make a comforting meal perfect for family dinners or special occasions.

Ingredients

• 4 lbs whole turkey wings, flat & drum piece split, tips left on (about 8 total 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 the oven 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, cayenne, allspice, and salt and pepper. Massage the seasoning into the wings thoroughly and set aside.
3. Step 3: In a large deep roasting pan, toss together the chopped onion and green bell pepper. Spread them evenly on the bottom and season with salt and pepper. Arrange the seasoned turkey wings over the vegetables in an even layer, allowing some to touch or slightly overlap.
4. Step 4: Cover the roasting pan tightly with foil and roast the wings at 325°F for 90 minutes.
5. Step 5: Remove the pan from the oven and foil. Increase the oven temperature to 375°F. Using tongs, gently flip the wings. Place the wings back in the oven uncovered and roast for another 60 minutes.
6. Step 6: While the wings roast, prepare the gravy. Heat butter and olive oil in a large skillet over medium heat until sizzling. Add sliced onion and sauté until tender and golden brown, about 6-7 minutes. Add garlic and cook until fragrant, about 1 minute.
7. Step 7: Sprinkle flour over the onions and stir to coat. Cook for 1-2 minutes until flour aroma dissipates. Gradually whisk in turkey stock, scraping the pan to loosen any browned bits. Continue whisking until smooth.
8. Step 8: Stir in white wine, fresh thyme, and heavy cream. Season with salt and pepper and add bay leaves. Reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes. Adjust seasoning and consistency with more stock if needed. Keep warm over low heat.
9. Step 9: After the second roast, remove the wings from the oven but leave the oven on. Pour the gravy over the wings and stir gently to coat, leaving some turkey exposed for caramelization.
10. Step 10: Return the pan to the 375°F oven and roast uncovered for one more hour. Remove from oven, turn off heat, and skim any accumulated fat if necessary.
11. Step 11: Serve the smothered turkey wings with your favorite sides like rice or mashed potatoes, spooning extra gravy and aromatics over everything. Enjoy!

Tips & Variations

• For deeper flavor, marinate the wings with the seasoning mixture overnight before roasting.
• Substitute chicken stock if turkey stock is unavailable; it works well for the gravy.
• Add a splash of hot sauce to the gravy for a subtle kick.
• Leftover gravy can be strained and stored separately for a thicker sauce later.

Storage

Store leftover turkey wings and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven, adding a little stock or water if the gravy has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the wings in advance?

Yes, you can season the turkey wings the day before and refrigerate them to allow the flavors to deepen. Roasting should be done fresh for best texture.

What can I serve with smothered turkey wings?

These wings pair wonderfully with mashed potatoes, rice, steamed vegetables, or cornbread to soak up the delicious gravy.

The Best Smothered Turkey Wings Recipe

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4.6 from 99 reviews

This recipe for The Best Smothered Turkey Wings features tender, flavorful turkey wings roasted low and slow with aromatic vegetables and a rich, creamy homemade turkey gravy. The wings are seasoned with a blend of herbs and spices, slow-roasted uncovered and covered to develop a deeply satisfying flavor and texture. Finished with a luscious thyme and white wine gravy, these smothered wings are perfect for a comforting meal served with mashed potatoes or rice.

• Author: Lara
• Prep Time: 20 minutes
• Cook Time: 4 hours 30 minutes
• Total Time: 4 hours 50 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American Southern

Ingredients

Scale 1x2x3x

Turkey Wings and Seasoning

• 4 lbs whole turkey wings, flat & drum piece split, tips left on, reserved or discarded (about 8 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

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

Gravy Ingredients

• 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 (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. Preheat oven: Position a rack in the middle of the oven and preheat to 325°F (163°C).
2. Prepare wings: Pat turkey wings dry. In a large bowl, drizzle wings with olive oil and add worcestershire, herbs de provence, parsley, onion powder, paprika, garlic powder, cayenne, allspice, salt and pepper. Massage to coat thoroughly and set aside.
3. Arrange in roasting pan: Add chopped onion and bell pepper to a large deep roasting pan, toss with salt and pepper, spreading evenly. Arrange seasoned wings on top, nestling in an even layer.
4. First roast: Cover tightly with foil and roast in preheated oven for 90 minutes.
5. Flip and second roast: Remove foil, increase oven to 375°F (190°C). Flip wings gently with tongs. Return uncovered pan to oven and roast for another 60 minutes.
6. Make gravy base: In a large deep skillet over medium heat, melt butter with olive oil. Add sliced onion and sauté 6-7 minutes until golden. Add garlic and cook 1 minute until fragrant. Sprinkle flour over onions and stir for 1-2 minutes to cook flour.
7. Add liquids and simmer: Gradually whisk in turkey stock, scraping up pan bits. Pour in white wine and whisk. Add thyme, then cream, whisking well. Season with salt, pepper, bay leaves. Reduce heat to medium-low and simmer for 10 minutes until thickened, stirring often.
8. Combine wings and gravy: After second roast, remove pan and pour gravy over wings, stirring gently to coat. Wings won’t be fully submerged to allow some caramelization.
9. Final roast: Return uncovered pan to 375°F oven and roast for 1 hour. Remove and skim any accumulated fat.
10. Serve: Serve smothered turkey wings hot with your favorite sides like mashed potatoes or rice, spooning additional gravy and aromatics over the dish.

Notes

• Use disposable gloves when massaging wings with seasoning for easy cleanup.
• If turkey tips are discarded, consider saving for making stock later.
• Adjust the gravy consistency by adding more stock as needed during simmering.
• You can substitute chicken stock if turkey stock is unavailable.
• Skimming fat after final roast ensures a less greasy dish.
• Serving with mashed potatoes or rice complements the rich gravy well.

Keywords: smothered turkey wings, roasted turkey wings, turkey wings recipe, homemade turkey gravy, southern style turkey wings