When I reminisce of smothered turkey wings, 4 words come to mind... childhood, comfort food, family, and Sundays. Today, I found myself wandering down memory lane and felt compelled to share this classic recipe hoping it might find its way to your kitchen table.
If you're anything like me and prefer the simplicity of cooking turkey parts over the whole bird, this recipe is a game changer. It doesn't require a lot of ingredients, is simple, and the perfect comfort food for a Sunday dinner.
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Ingredients List
The pantry staples were selected to bring out the most flavor in the turkey wings that were smothered in a rich savory gravy.
Ingredient Notes
Opt for chicken broth or stock in place of water to infuse your smothered turkey wings with exceptional flavor.
When making gravy, start by sauteing onions and garlic in a mixture of butter and oil. There's something about that hint of butter that turns your gravy from good to Wow. Do not rush this process.
Also, allow the rawness of the flour to cook out completely before adding your chicken broth.
See recipe card to quantities.
How to Make Smothered Turkey Wings
I hope you stick around while I share the how-tos and insider tips for making mouth watering turkey wings in gravy. So, here we go:
- Prepare a baking sheet by misting it with avocado oil cooking spray to avoid wings from sticking.
- Wash and pat dry your turkey wings with paper towels before seasoning.
- Arrange wings on the prepared baking sheet and season generously.
- Bake them in a 375 degree preheated oven until they are beautifully brown and tender.
- When the turkey wings are just about done. Start on the homemade gravy.
- To a hot skillet, add butter and avocado oil or grapeseed oil.
- Add onions and saute until translucent. Then, add minced garlic and saute until fragrant.
- Add the flour to the same skillet and saute until the rawness is cooked out.
- Then, slowly add the white wine and chicken broth while whisking to avoid any lumps. Allow this to simmer until it thickens and flavor is reached. Season with a little more kosher salt, garlic powder, and onion powder if needed.
- Pour the gravy over the top of each turkey wings.
Storage and Reheat
Store
Store in any leftover in an airtight container with a tight-fitting lid. Then, place in the fridge for up to 3 days.
Reheat
To reheat, preheat your oven to 375 degrees. Place your smothered turkey wings on a baking dish or line a baking dish with foil and then into the oven until they are warm throughout.
Top Tips
- Sometime, I like having the butcher cut the turkey wings in half (this is totally optional), and I have them cut the tips off which I use for other things like adding flavor to beans or soups.
- When smothering your wings in gravy, use a perfectly sized baking dish, so your gravy doesn't spread out too much. You will want to be able to spoon the gravy over the top if you want.
- If you like a lot of gravy, I suggest doubling the ingredients for making the gravy.
- If your gravy looks lumpy, pour gravy through a sieve to catch the lumps then you're left with a smooth gravy.
- If your gravy is too thick add more liquid, if too then add more flour making sure to whisk continuously.
FAQs
When baking, turkey wings should be cooked uncovered especially if you're going for a beautiful crispy golden brown skin. There's nothing like a perfectly seasoned golden brown turkey wing.
However, if you're looking to smother your baked turkey wings in a delicious gravy as in this recipe, the crispiness of the skin will be loss due to the nature of the gravy.
Sure can. Cooking times will differ though. In fact, chicken wings cook much faster than turkey wings which means that dinner will be served a lot faster.
Absolutely, prepare according to the directions. Then, when your smothered turkey wings have cooled off, place them in an air-tight container with a tight-fitting lid and warm gently the following day.
Serving Suggestions
Without a doubt, rice is the ultimate companion when it comes to smothered turkey wings. What's the point of velvety gravy without the warm embrace of rice.
Given the richness of this recipe, I recommend pairing it with a side that brings a touch of lightness and freshness. Here are a few of my favorites:
Crispy Oven Roasted Broccolini
Did you make this recipe?
If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
📖 Recipe
Easy Slow-Cooked Savory Smothered Turkey Wings
Easy Slow-Cooked Savory Smothered Turkey WingsEquipment
- 1 Roasting pan or baking dish
- 1 Skillet for making gravy
- 1 Meat thermometer
- Paper towels for blotting wings to remove moisture
Ingredients
Turkey Wings
- 2 lbs turkey wings (turkey legs will also work (if you'd like see if the butcher can cut your wing in half like I did))
Seasoning Blend
- 2 tablespoon onion powder
- 2 tablespoon garlic powder
- 1 tablespoon smoked paprika
- ½ tablespoon kosher salt (plus ½ teaspoon more or less)
- ½ tablespoon dried parsley
- 1 teaspoon black pepper
Homemade Gravy
- 2 tablespoon butter
- 1 tablespoon cooking oil
- 3 tablespoon flour
- 1 clove garlic (minced)
- ¼ cup onion (chopped)
- 2-¾ cups chicken broth (or water)
- ¼ cup white wine (Pinot - if you do not want to use wine, add more chicken broth)
Instructions
- Preheat oven to 375 degrees.
- Mist a roasting pan with avocado cooking spray. Wash and thoroughly pat dry turkey wings with paper towels. Season wings generously and place in roasting pan.
- Place in preheated oven and roast until wings are a beautiful golden brown color, they're tender, and internal temperature reaches 165 degree.
Homemade Gravy
- When the turkey wings are just about done, place a sauce pan over medium high heat. Add avocado oil or grape-seed oil and butter. When hot, add onions and saute until translucent about 30 seconds. Add garlic and saute just until fragrant. Add flour and move flour around sauce pan until slightly brown about 2 to 4 minutes (until rawness cooks out). Deglaze the pan with white wine and whisk. Add chicken broth slowly and whisk continuously until gravy begins to thicken. If gravy becomes too thick add a little more chicken broth at a time until it reaches the desired consistency. The gravy should coat the back of a spoon. Season with kosher salt, garlic powder, onion powder, and pepper to taste.
- Depending on the vessel that you're using. Add the wings to the gravy or pour the gravy over the wings when the wings are done. I poured the gravy over the wings.
- Cover with foil and place the wings back in the oven for an additional 10 mins or so.
- Serve smothered wings over a bed of rice and enjoy.
Notes
- Sometime, I like having the butcher cut the turkey wings in half (this is totally optional), and I have them cut the tips off which I use for other things like adding flavor to beans or soups.
- When smothering your wings in gravy, use a perfectly sized baking dish, so your gravy doesn't spread out too much. You will want to be able to spoon the gravy over the top if you want.
- If you like a lot of gravy, I suggest doubling the ingredients for making the gravy.
- If your gravy looks lumpy, pour gravy through a sieve to catch the lumps then you're left with a smooth gravy.
- If your gravy is too thick add more liquid, if too then add more flour making sure to whisk continuously.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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