These smothered turkey wings are a Southern comfort food classic! They’re seasoned perfectly, cooked until they’re fall-off-the-bone tender, and finally they’re coated in the best ever homemade gravy.
Smothered Turkey Wings
These smothered turkey wings are tender, juicy, perfectly seasoned, and coated in the most delicious gravy. Smothered turkey wings in the oven are a Southern favorite and the perfect comfort food.
This smothered turkey wings recipe is simply the best. It has a blend of herbs and spices that’s made with poultry seasoning, paprika, garlic powder, thyme, parsley, onion powder, salt, and pepper. That blend infuses the turkey wings with so much flavor. The wings are then topped with fresh onions and bell pepper, then it’s all cooked together low and slow until the wings are so tender that they’re falling off the bone.
After the wings have finished baking, we’ll use the pan drippings to create a delicious gravy that is buttery, creamy, and smooth. It really brings this dish to a whole new level of deliciousness. Once those tender turkey wings are smothered in gravy they become totally irresistible and will have your mouth watering!
So, whether you’re cooking them for a casual Sunday meal and want to serve them with some rice and green beans, or a Thanksgiving holiday dinner with all your favorite fixings, this recipe won’t disappoint. Trust me, once you make them, it will quickly become a family favorite!
Turkey Wings: Turkey wings are hearty and flavorful. When they are slow cooked, they become incredibly tender and juicy.
Poultry Seasoning, Paprika, Garlic Powder, Dried Thyme, Dried Parsley, Fine Sea Salt, Onion Powder, Black Pepper: The combination of these spices and herbs create a delicious blend that infuses the turkey wings with flavor while slow cooking.
Yellow Onion, Green Pepper, Garlic: These vegetables provide delicious aromatic flavors to the rich and savory gravy.
Butter: Butter helps to keep the turkey wings moist and flavorful during baking, and it also adds richness and depth to the gravy.
Pan Drippings: Use the drippings from the baked wings to make the gravy is what gives it a delicious and rich flavor.
Flour: Flour acts as a thickening agent to make the roux.
Chicken Broth: The chicken broth gives the gravy a smooth consistency and an extra savory and meaty taste. If you don’t have chicken broth, you can replace it with vegetable broth.
How To Make Smothered Turkey Wings
Prepare the seasoning: Combine your spices and herbs in a small mixing bowl. (See the recipe card below for the full printable instructions.)
Prepare the turkey wings: Pat the turkey wings dry with a paper towel. Sprinkle the seasoning over the turkey wings, making sure they’re evenly coated.
Arrange the wings: Lightly grease a casserole dish then lay the seasoned wings evenly on the bottom.
Spread the sliced onions, green peppers, and thin slices of butter over the wings.
Bake the wings: Cover your casserole dish tightly with aluminum foil and place it into a preheated oven. After a while, carefully remove the dish from the oven and drain the pan drippings into a measuring cup. Place the wings in the oven while preparing the gravy.
Prepare the gravy: In a hot saucepan, add the separated pan drippings and sauté the minced garlic.
Create a roux: Once the drippings are heated, mix in the flour to create the roux.
Finish off the gravy: Gradually whisk in the chicken broth. Mix in the onion powder, salt, and pepper, then keep whisking until your gravy thickens.
Coat the wings with gravy: Remove the dish from the oven and pour the thickened gravy over the wings.
Final baking: Cover the casserole dish with the aluminum foil and return the dish to the oven to bake until the wings are fall-off-the-bone tender. See the recipe card below for the full written instructions, including ingredient amounts, and helpful tips, etc.
- Always pat your turkey wings dry before seasoning. This helps the spices stick better.
- When making your gravy, add the broth slowly and whisk continuously for a smooth, lump-free sauce.
- Larger wings may need to cook longer, so make sure to adjust the time accordingly.
What Are Smothered Turkey Wings?
Smothered turkey wings are a hearty, comforting dish where turkey wings are slow-cooked to tender perfection and then smothered in a flavorful homemade gravy. It’s a classic soul food recipe that’s perfect for family dinners and holiday gatherings.
Do Turkey Wings Taste Better Than Chicken Wings?
When slow-cooked, turkey wings become incredibly tender and flavorful just like chicken wings. However, turkey wings are larger and meatier compared to chicken wings, so some might prefer them over chicken wings because they’re heartier and more satisfying.
What Tenderizes Turkey?
Applying salt to uncooked turkey helps tenderize the meat, allowing it to retain moisture and absorb flavor. You can do this by applying it directly, or soaking it in a wet brine. Low-temperature cooking is also a great way to tenderize turkey. This method allows the tough connective tissues in the meat to break down, resulting in tender, fall-off-the-bone turkey.
Why Are My Turkey Wings Tough?
If your turkey wings end up tough, it’s likely they weren’t cooked long enough or that they’re overcooked. The best way to know when it’s done is to use an instant read thermometer. Turkey wings need to reach an internal temperature of at least 165F.
What Temp Will Turkey Fall Off The Bone?
For turkey to become tender enough to fall off the bone, it needs to be cooked slowly at a lower temperature. Turkey is safe to eat when an internal temperature of 165F has been reached, but for fall off the bone tenderness, it needs to reach an internal temperature of 185-200F. Cooking it to the higher internal temperature allows the connective tissue to fully break down.
What Goes With Smothered Turkey Wings?
Can You Make Smothered Turkey Wings Ahead of Time?
I prefer serving these when they’re fresh out of the oven for the best flavor and texture.
What’s the Best Way to Store Leftover Smothered Turkey Wings?
Place the wings in an airtight container with any leftover gravy, and store in the refrigerator for up to 3 days. To reheat, you can use either the oven or microwave.
Can You Freeze Smothered Turkey Wings?
Yes, you can freeze smothered turkey wings in a freezer bag for up to 3 months. Thaw the wings overnight in the refrigerator, then reheat in the oven at 350F until they’re heated through.
Keep In Touch
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If you like this recipe, be sure to check out all of our other poultry recipes. Some reader favorites are:
- Turkey Tenderloin Recipe
- Boneless Turkey Breast Recipe
- Turkey Gravy Without Drippings
- Baked Turkey Wings
- Turkey Wings In Crock Pot
- Air Fryer Turkey Wings
- 2 pounds turkey wings (drums and flats)
- 1 Tablespoon poultry seasoning
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoons dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon fine sea salt
- 1 teaspoons onion powder
- 1/2 teaspoon ground black pepper
- 1 large yellow onion (sliced, about 1 cup)
- 1 green pepper (cut into thin strips, about 1 cup)
- 1/4 cup butter, sliced thin
- Pan drippings from the wings
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 teaspoon onion powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- Heat your oven to 350F, and lightly coat a 9x13 casserole dish with cooking spray.
- Rinse the turkey wings under cold water, then pat them dry using a paper towel. Place them into a large mixing bowl.
- Add the seasonings to a small bowl, then mix together. Sprinkle the seasoning blend over the turkey wings, and toss until the wings are fully and evenly coated in the seasoning.
- Place the turkey wings into the prepared casserole dish. Lay the sliced onions and green peppers around and on top of the turkey wings. Place the sliced butter pieces over the wings.
- Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven for 1 hour and 20 minutes.
- Remove the dish from the oven, remove the foil (but save it for later), and carefully drain the pan drippings into a measuring cup*. Spread the turkey wings out in the dish, and place the uncovered dish back into the oven while you prepare the gravy.
- Using a spoon, remove the fat (top layer) from the pan drippings. Add 1/3 cup of the pan drippings to a medium saucepan over medium heat. Once the saucepan is hot, add in the minced garlic, and cook until aromatic (about 30-60 seconds). Sprinkle the flour into the pan and mix, creating a roux (it will look very thick). Cook the roux, while stirring, for 2 minutes to get rid of the raw flour taste.
- Slowly pour in the chicken broth (about 1/4 cup at a time) while whisking constantly. Continue whisking until it’s smooth and no lumps remain (it will take a bit to whisk out the clumps, so don’t worry if it doesn’t get smooth immediately). Add in any remaining pan drippings and whisk to incorporate. Add in the onion powder, salt, and pepper, and whisk to incorporate. Continue to whisk occasionally while the gravy simmers until it thickens (about 3-4 minutes, the gravy will thicken more in the oven).
- Pull the wings out of the oven. Use tongs to flip each wing over, then pour the gravy over the turkey wings and cover the casserole dish with the aluminum foil. Bake for another 35 minutes, or until tender.**
*I find the easiest way to drain the drippings is to hold a large pan lid against the top of the casserole dish as I tilt it to drain the drippings. That way, the lid stops the turkey wings from falling out.
**After 35 minutes, check the wings for tenderness. (If your wings are larger than average, you may need to cook them for a bit longer.)
Amount Per Serving: Calories: 680Total Fat: 43.1gCarbohydrates: 25gFiber: 3.2gSugar: 4.5gProtein: 46.5g
Nutrition information isn’t always accurate.
I hope you and your family love this delicious comfort food recipe! These super tender and flavorful smothered turkey wings are sure to be a family favorite.