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I’ve been cooking my mother-in-law’s Southern smothered turkey wings recipe for years, tweaking the technique and timing until the meat is fall-off-the-bone tender with a rich, onion gravy that begs for a buttermilk biscuit.
This Smothered Turkey Wings recipe is one I make year-round, then proudly bring back for Thanksgiving and Christmas when everyone is craving “cozy.”
Why You’ll Love My Smothered Turkey Wings
- Meal-prep win: Tastes even better the next day, a perfect make-ahead main course.
- Big comfort, simple steps: Brown, smother, bake. That’s it.
- Ultra-tender: The low-and-slow oven time gives you pull-apart wings and velvety gravy.
- Weeknight, Weekend or holiday: Easy enough for a Tuesday comfort meal, special enough for the Thanksgiving buffet.
- Pantry-friendly: Budget-friendly Turkey wings, onions, turkey stock, flour, butter/oil, and everyday spices.
Sometimes, I just don’t want to deal with a whole Roast Turkey when I have a smaller crowd but you still want turkey for the holidays or a cozy weekend dinner. Much like my Oven-Roasted Turkey Legs with Maple Butter these Smothered Turkey Wings with gravy are easier but just as satisfying. Perfect for a cozier gathering when you’re hosting or just making a Sunday dinner.
Ingredients For Smothered Turkey Wings
- Turkey Wings: Flats and drumettes separated if large; skin-on for flavor. Can’t find wings? Use turkey drumsticks or bone-in chicken thighs (reduce the bake time for chicken). Frozen wings are fine, just thaw first and pat dry with a paper towel before seasoning.
- Aromatics: Yellow onion, celery, garlic. Sweet onions or white onions work, as well; add green bell pepper for that Southern “holy trinity” vibe. No fresh garlic? Use ½ tablespoon garlic powder.
- Fat: Butter and a splash of neutral oil for browning (oil helps prevent scorching). Dairy-free? Use all oil or vegan butter. For extra richness, finish with a tablespoon of sour cream or evaporated milk instead of cream.
- Flour: Essential for building a classic brown gravy. Gluten-free cup for cup all-purpose blend works, too. Cornstarch slurry is a great backup, add at the end and simmer until thickened.
- Stock or Broth: Low-sodium chicken stock or turkey stock. Bone broth equates to deeper, richer flavor. In a pinch, use water plus 1 teaspoon bouillon per cup.
- Flavor Boosters: Worcestershire, poultry seasoning, smoked paprika, dried thyme, bay leaf. No poultry seasoning? Swap in a mix of dried sage, thyme and a pinch of rosemary. For heat, add cayenne or hot sauce, to taste.
- Seasonings: Kosher salt, black pepper, garlic powder, onion powder.
- Optional Enhancements: A touch of cream or half-and-half, hot sauce, chopped parsley.
For the full ingredient list and instructions, see the recipe card below.
How to Make Smothered Turkey Wings
- Prep and Season – Pat the turkey wings very dry (crispy browning starts here). Season generously with kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and poultry seasoning.
- Brown the Wings – Warm a heavy oven-safe Dutch oven with oil and a little butter over medium-high heat. Brown the wings in batches, skin-side down first, until golden. Transfer to a plate.
- Build the Flavor Base – Reduce the heat to medium. Add onions and celery with a pinch of salt, sauté, scraping up brown bits, until onions are soft and lightly golden. Stir in garlic and cook for 30 seconds.
- Make the Roux – Melt the remaining butter in the pot, sprinkle in flour, and cook 1-2 minutes, stirring, until light brown and nutty. Slowly whisk in warm stock to avoid lumps.
- Season the Gravy – Add Worcestershire, dried thyme, bay leaf, a little more smoked paprika, and pepper. Simmer 2-3 minutes until glossy and slightly thick.
- Smother and Bake – Arrange the browned wings into the gravy (skin peeking out just a bit so you get a bit of caramelization and browning). Cover and bake at 325˚F for about 1 hour 45 minutes to 2 hours, until the meat is very tender. Uncover for the last 15 minutes to brown and caramelize the top of the wings. If using, stir in a splash of cream at the end for extra creamy, richness.
- Taste and Adjust the Seasonings – Remove bay leaf. Taste the gravy, adjust the salt and pepper, and add a dash of hot sauce if you like it a little spicy. Garnish with parsley.
Serving Ideas for Baked Turkey Wings: Serve with mashed potatoes, rice, buttered egg noodles, skillet cornbread, or biscuits to catch every drop of gravy.
Kellie’s Tips for the Best Smothered Turkey Wings
One-Pan Dinner: Use a Dutch oven so you can go from stove to oven to table.
Dry Skin for the Win: Pat wings dry well with a paper towel before seasoning. Moisture fights browning, perfectly caramelization begins with dry turkey wings.
Brown in Batches: Crowding the pan steams the skin making browning difficult to achieve. Work in batches for crispy brown turkey wing skin.
Warm the Stock: Whisking in warm stock keeps the gravy velvety smooth and lump-free.
Low and Slow: An oven temperature of 325˚F is the sweet spot for braised turkey wings and rich gravy.
Season Smart: If your stock is salty, season the wings lightly at first and adjust the seasoning at the end of cooking.
Make-Ahead Magic: Cook a day ahead then chill overnight. Reheat gently, gravy thickens and flavors deepen.
Texture Control: Too thick? Whisk in warm stock. Too thin? Simmer uncovered for a few minutes before serving.
How to Store Leftovers
- Refrigerate: Cool leftover turkey wings and gravy, then store the wings and gravy together in an airtight container up to 4 days in the fridge.
- Reheat: Warm the turkey wings and gravy gently on the stovetop over low heat or in a 300˚F oven, adding a bit of stock or broth to loosen the gravy. Gravy thickens as it cools.
- Freeze: Transfer leftover wings and gravy to a freezer safe container or zip-top freezer bag and freeze up to 3 months. Thaw overnight in the fridge and reheat slowly so the gravy stays smooth.
What to Serve with Smothered Turkey Wings
More Easy Turkey Recipes
- Roast Turkey Recipe
- Turkey Gravy from Drippings
- Roast Cajun Turkey
- Spatchcock Turkey
- Crockpot Turkey Breast
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Smothered Turkey Wings Recipe
Equipment
- tongs
- whisk
- measuring cup
- chef's knife
Ingredients
For the Turkey Wings
- 3 lb turkey wings, split at the joints if desired
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons smoked paprika
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning, or ½ tsp dried thyme + ½ tsp dried sage
- ¼ teaspoon cayenne, optional
For the Gravy
- 2 Tablespoons salted butter
- 1 large yellow onion, thinly sliced
- 2 medium carrots, peeled and sliced into ½-inch round
- 8 ounces mushrooms, sliced (baby Bella or cremini)
- 5 cloves garlic, minced
- 2 Tablespoons all-purpose flour
- 2 cups low-sodium chicken stock
- 1 Tablespoons Worcestershire sauce, soy sauce or coconut aminos
- 1 bay leaf
- ½ teaspoon dried thyme, or 2 fresh sprigs
- ½ cup half-and-half or heavy cream, see tips
- Salt, to taste at the end
- Chopped parsley or sliced green onion, for serving
Instructions
- Heat the oven to 300°F. Pat wings very dry with a paper towel. Whisk salt, pepper, paprika, garlic powder, onion powder, poultry seasoning, and cayenne to combine. Rub all over the wings, to coat.
- Heat the oil in a large Dutch oven over medium-high heat. Sear the wings in batches, 3-4 minutes per side, until golden. Transfer to a plate.
- Lower the heat to medium. Add the onion and carrots, cook 4-5 minutes until lightly softened. Add mushrooms and cook 3-4 minutes until they begin to release moisture and start to brown. Stir in the garlic cooking for 30 seconds.
- Sprinkle the flour over the vegetables and cook for 1 minute, stirring to coat. Slowly whisk in the warm stock until smooth. Add Worcestershire, bay leaf, and thyme. Simmer 1-2 minutes until slightly thickened.
- Arrange the wings (and any juices) into the gravy. Spoon the vegetables and gravy over the top. Cover with lid (or double foil). Bake 2½–3 hours until very tender. For true fall-apart wings, braise to a temperature of 190˚F – 200˚F near the joints.
- Uncover for the last 15–20 minutes to caramelize the wings and reduce the gravy. Remove from oven, set over low heat, remove the bay leaf, and stir in the ½ cup half-and-half or cream. Warm gently, do not boil, 1-2 minutes until velvety and smooth. Rest 10 minutes. Taste and adjust the seasoning. Garnish and serve.
Notes
- If using turkey drumsticks, add 10-20 minutes to the bake time; check for tenderness.
- For gluten-free, swap the flour for a cup for cup Gluten-free flour blend, or thicken at the end with a cornstarch slurry (2 tsp cornstarch plus 2 tsp water).
- Gravy thickness varies by evaporation; whisk in more warm stock to loosen.
- Make-ahead: Cools and reheats beautifully, the flavors deepen on day two.
- Slow Cooker Instructions: Brown wings and onions first; add to slow cooker with stock and seasonings. Cook on LOW 6-7 hours. Thicken with a cornstarch slurry at the end if needed.
- Instant Pot Instructions: Brown on Sauté; add gravy base and wings, pressure cook 30–35 minutes, natural release 10 minutes. Reduce sauce on Sauté if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
