Tender Turkey Wings smothered in a velvety gravy served over a bed of rice.
When I think of smothered turkey wings, 4 words come to mind... childhood, comfort food, family, and Sunday. Today, I went down memory lane and wanted to share this recipe in hopes of you bringing it to your kitchen table to enjoy.
Recipe Ingredients
Turkey Wings
- Turkey wings
- Kosher salt
- Black pepper
- Onion powder
- Garlic powder
- Smoked paprika
Homemade Gravy
- Cooking oil/Butter
- Flour
- Minced garlic and/or onion
- Salt
- Black pepper
- Chicken broth
How to make smothered turkey wings
- Wash and pat dry turkey wings with paper towels
- Prepare a baking sheet with nonstick foil or spray with avocado oil to avoid wings from sticking to baking sheet
- Arrange wings on prepared baking sheet and season
- Place turkey wings uncovered in oven to roast until skin turns a nice brown color and the internal temperature reads 165
- Make gravy and add turkey wings to the gravy
- Cover with foil and simmer until turkey wings are tender (you will not overcook the turkey wings while they're summering)
Do you cook turkey wings covered or uncovered
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 crispy 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.
Recipe Tips
Turkey wings:
- Bring turkey wings to room temperature before baking in oven
- Season well
- Bake turkey wings in the oven uncovered to form the beautiful brown skin
- I like having the butcher cut the turkey wings in half (this is totally optional)
- Let the turkey wings simmer in the gravy before serving for added flavor
- Do not use a baking dish or roasting pan that's too wide whereby the turkey wings can't properly simmer in the gravy
Homemade Gravy:
When making the gravy:
- Season with kosher salt
- Use chicken broth as your liquid instead of water for added flavor (pour liquid slowly while whisking)
- Whisk constantly to prevent a lumpy gravy
- If gravy looks lumpy, pour gravy through a sieve to catch the lumps then you're left with a smooth gravy
- If gravy is too thick add more liquid, if too then add more flour making sure to whisk continuously
- You can certainly use water instead of chicken broth but chicken broth add a lot more flavor
What to serve with smothered turkey wings
Without question, rice should be served with smothered turkey wings. Really, what's the point of having gravy without rice. That's not even a thing... is it?
Since this recipe is rich in flavor, I would recommend a side dish that's light and fresh for balance. The types of vegetables to serve are limitless. You can't go wrong with:
- Simple green salad with a light vinaigrette
- Other leafy greens (sauteed or roasted) - collard greens, kale, spinach, chard, green cabbage, brussel sprouts, broccoli
- Sauteed snap peas or green beens
You make also like:
Crispy Oven Roasted Broccolini
Vegan Roasted Beet Salad with Grilled Peaches
Simple Arugula Salad With Nectarines
Connect with me on Instagram and Pinterest for more recipe ideas.
Thanks for visiting.
~Cree
Smothered Turkey Wings served over a bed of rice is comfort food at its best. It's seasoned to perfection and simmered in a rich homemade gravy and makes for the most comforting Sunday dinner.
- 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)
- 1/2 tbsp kosher salt more or less to taste
- 1 tsp black pepper
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1 tbsp smoked paprika
- 2 tbsp butter
- 1 tbsp cooking oil
- 3 tbsp flour
- 1 clove garlic minced
- 1/4 cup onion chopped
- 3 cups chicken broth or water
Preheat oven to 375 degrees.
Cover baking sheet with nonstick foil or spray avocado oil on foil to prevent sticking. Wash and pat dry turkey wings with paper towels. Season wings and place on baking sheet. Place in preheated oven to brown skin. Use a meat thermometer to check when internal temperature reaches 165 degrees.
Place a sauce pan over medium high heat. Add grape-seed oil or other cooking oil and butter. When hot, add onions and saute until onions are softened 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. 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 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 added the wings to the dutch oven that I used to make the gravy.
Cover and place wings back in the oven to simmer in the gravy for an additional 30 minutes.
Serve smothered wings over a bed of rice and enjoy.
**Please note: Nutritional values serve as a guide only as values may vary.
Turkey Wings:
- Before placing turkey wings in oven make sure they are at room temperature
- Use foil to line the baking sheet for easy clean-up
- Season wings liberally
- Bake wings uncovered so the skin can brown nicely
- Have the butcher cut the wings in half (that way you can purchase less)
- Simmering the turkey wings enhance the flavor of the gravy while tenderizing the meat
- Be mindful of the size of the baking dish so the wings can properly simmer in the gravy
Homemade Gravy:
- Season with kosher salt to elevate the flavor
- Use chicken broth instead of water to enhance the flavor and add slowly while whisking
- Whisk continuously to prevent lumpy gravy
- If gravy looks lumpy, pour gravy through a sieve to catch the lumps then you're left with a smooth gravy
- You can fix the consistency of the gravy by adding more chicken broth if too thick or by adding more gravy if too thin (if adding chicken broth add a little at a time, if adding flour add 1 tbsp at a time - you shouldn't have to add more than 1 tbsp of flour)
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