The Best Smothered Turkey Wings Recipe
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.
- 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
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
- Preheat oven: Position a rack in the middle of the oven and preheat to 325°F (163°C).
- 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.
- 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.
- First roast: Cover tightly with foil and roast in preheated oven for 90 minutes.
- 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.
- 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.
- 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.
- 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.
- Final roast: Return uncovered pan to 375°F oven and roast for 1 hour. Remove and skim any accumulated fat.
- 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
