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Smothered turkey wings is the kind of dinner that feels like a hug. I season mine well, bake them with peppers and onions, then finish everything under homemade gravy. The wings come out tender, saucy, and ready for whatever sides you put next to them.
Key Ingredients for Smothered Turkey Wings
Turkey Wings:
- Turkey Wings – Cutting the wings at the joint makes them easier to arrange and serve. Turkey wings need to be slow cooked to become tender.
- Olive Oil – Helps the seasoning coat every side of the turkey wings.
- Kosher Salt – Seasons the turkey and keeps the meat from tasting flat.
- Garlic Powder – Adds savory garlic flavor directly to the turkey.
- Onion Powder – Adds another layer of savory flavor to the seasoning blend.
- Smoked Paprika – Adds color, warmth, and a subtle smoky flavor.
- Poultry Seasoning – Adds the herby flavor that works especially well with turkey.
- Black Pepper – Adds a little bite in the background.
- Red Pepper Flakes – Add a small amount of heat to the seasoning blend.
- Yellow Onion – Cooks with the turkey and adds savory flavor to the pan.
- Green Bell Pepper – Adds pepper flavor and texture as the wings bake.
- Red Bell Pepper – Adds another layer of pepper flavor and a little sweetness.
- Chicken or Turkey Broth – Adds liquid to the baking dish and combines with the pan drippings. The steam created helps to braise the turkey while baking.
Gravy:
- Unsalted Butter – Creates the base for cooking the onion, garlic, and flour.
- Yellow Onion – Adds savory flavor and texture throughout the gravy.
- Fresh Garlic – Adds fresh garlic flavor to the gravy.
- All-Purpose Flour – Thickens the broth and pan drippings into gravy.
- Chicken or Turkey Broth – Provides the liquid needed to build the gravy.
- Pan Drippings – Bring the seasoned turkey flavor from the baking dish into the gravy.
- Worcestershire Sauce – Adds extra savory depth to the finished gravy.
- Hot Sauce – Adds a little heat without overpowering the gravy.
What to serve with smothered turkey wings
Smothered turkey wings taste amazing over a bed of mashed potatoes. I love serving these smothered turkey wings with other soul food sides like collard greens, candied yams and baked macaroni and cheese.
Reheating & Storage
If you happen to have leftovers (which I bet you won’t because these are so delicious) they reheat easy! I like to reheat in an air fryer to keep the skin crispy. Place the turkey wings in an air fryer preheated to 375 degrees. Air fry for 6 minutes or until warmed through. Any leftover gravy can be reheated in the microwave for 45 seconds.
For storing any leftovers, place in an airtight container. They will last in the refrigerator for up to four days.
Helpful Tips & Tricks
Add the broth and pan drippings gradually while whisking with the flour. Adding the liquid in increments helps the flour mixture combine smoothly.
The wings should feel tender after the final bake. The mat should pull away easily with a fork. They should also reach at least 165°F internally.
More Comforting Dishes to try
Smothered Turkey Wings
Ingredients
Turkey Wings:
- 2 lbs turkey wings, 2 wings
- 1 ½ tablespoons olive oil
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon smoked paprika
- 2 teaspoon poultry seasoning
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ¼ yellow onion , sliced
- 1 small green bell pepper , sliced
- 1 small red bell pepper , sliced
- ¼ cup chicken broth, or turkey broth
Gravy:
- 3 tablespoons unsalted butter
- ½ onion , thinly sliced
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 1½ cups low-sodium chicken, or turkey broth
- Pan drippings
- ½ teaspoon Worcestershire sauce
- ½ teaspoon hot sauce
Instructions
- Preheat the oven to 375°F.
- Cut the tips off the wings and cut each wing in half at the joint. Pat the wings very dry and remove any feathers. Place into a mixing bowl and rub the olive oil all over the wings.
- To a small ramekin or bowl, combine the salt, garlic powder, onion powder, smoked paprika, poultry seasoning, black pepper, and red pepper flakes. Season the wings evenly on every side and rub into the meat.
- Place the wings into a small baking dish, 8×8 or 9×9 works great. Spread the peppers and onions on top. Pour 1/4 cup of chicken broth into the bottom of the dish.
- Cover with foil and bake in the preheated oven for an hour and twenty minutes.
- Once the hour and twenty minutes is up, remove the wings from the oven. Carefully pour the pan drippings into a container.
- Heat a skillet over medium heat on the stove with the butter inside. Once the butter is melted add in the onions and garlic. Cook for a few minutes until the onions are translucent.
- Add in the flour and cook for a few minutes, stirring constantly.
- Whisk in the pan drippings and the chicken broth. Take your time doing this, pour it in increments. Once whisked together add in the Worcestershire sauce and hot sauce. Whisk occasionally for about 5 minutes.
- Pour the gravy over the wings and bake uncovered for 35 minutes. Check to make sure the turkey is tender and at least 165 degrees internally.
- Serve with your favorite sides, eat and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make Southern smothered turkey wings
Preheat your oven to 375°F. Cut off the wing tips. Cut each wing in half at the joint. Pat the turkey wings very dry and remove any remaining feathers.
Place the wings in a mixing bowl. Rub the olive oil over every side. Combine salt, garlic powder, onion powder, smoked paprika, poultry seasoning, black pepper, and red pepper flakes. Sprinkle the seasoning evenly over the turkey. Rub it into every side of the wings.
Arrange the wings in an 8×8 or 9×9 baking dish. Spread the peppers and onions over the wings. Pour the broth into the bottom of the dish.
Cover the baking dish tightly with foil. Bake for 1 hour and 20 minutes.
Remove the wings from the oven. Carefully pour the pan drippings into a heat-safe container.
Melt the butter in a skillet over medium heat. Add the sliced onion and minced garlic. Cook for a few minutes until the onions become translucent.
Stir in the flour. Cook for a few minutes while stirring constantly. Let the flour darken slightly before adding the liquid.
Slowly whisk in the reserved pan drippings and broth. Add the liquid in increments to keep the gravy smooth. Add Worcestershire sauce and hot sauce. Whisk occasionally for about five minutes.
Pour the gravy evenly over the turkey wings. Return the wings to the oven uncovered. Bake for another 35 minutes.
The turkey should feel tender and reach at least 165°F internally. Spoon plenty of gravy over the turkey wings and serve with your favorite sides.
