Description
This Smothered Turkey Wings recipe features tender, oven-baked turkey wings cooked in a flavorful, creamy gravy made with aromatic vegetables, herbs, and spices. The wings are marinated, roasted in two stages, and then smothered in a rich sauce for an indulgent, comforting meal perfect for gatherings or family dinners.
Ingredients
Turkey Wings & Seasoning
- 6 pounds turkey wings (about 8 large wing pieces, can also use drumsticks)
- 1.5 tablespoons kosher salt
- 4 teaspoons onion powder
- 4 teaspoons garlic powder
- 4 teaspoons oregano
- 4 teaspoons thyme
- 2 teaspoons smoked paprika
- 2 teaspoons rosemary
- 1 teaspoon black pepper
- 1/2 – 1 teaspoon cayenne pepper (optional, and to taste)
- 4 tablespoons oil
- 1 teaspoon liquid smoke (optional)
Vegetables & Herbs
- 3 medium bell peppers (sliced into thin strips)
- 2 medium jalapenos (optional, sliced thin, seeds removed)
- 2 large sweet onions (sliced thin)
- 1/4 teaspoon kosher salt
- Black pepper to taste
- 2-3 bay leaves
- Fresh herb bundle (thyme, rosemary, sage) secured with kitchen twine
Broth & Gravy
- 5-6 teaspoons chicken base
- 5-6 cups water (to combine with broth concentrate, 1 teaspoon per 1 cup)
- 8 tablespoons unsalted butter
- 1 large onion (finely diced)
- 3 stalks celery (finely diced)
- 1/8 – 1/4 teaspoon kosher salt (or to taste)
- 10-12 cloves garlic (minced)
- 3/4 cup all purpose flour (102g)
- Reserved drippings from the roasting pan
- 5-6 cups chicken broth (prepared from above chicken base and water)
- 1/2 cup heavy cream
- 1 1/2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- Black pepper to taste
Instructions
- Marinate the turkey: Coat the turkey wings with oil and liquid smoke, then season well with kosher salt, onion powder, garlic powder, oregano, thyme, smoked paprika, rosemary, black pepper, and optional cayenne pepper. Marinate in the fridge for at least two hours or overnight to develop deep flavor.
- First roast: Preheat your oven to 375°F (190°C). Arrange the sliced bell peppers, jalapenos, and onions at the bottom of a roasting pan. Season them with salt and pepper. Add bay leaves and the herb bundle on top. Place the seasoned turkey wings in a single layer over the vegetables. Cover the pan tightly with foil and bake for 90 minutes.
- Second roast: Remove the foil carefully and flip the turkey wings. Return the pan uncovered to the oven and roast for another 45 minutes, allowing the wings to brown and develop a deeper roast flavor.
- Collect pan drippings: After roasting, carefully pour the juices and drippings from the pan into a heatproof container. Set aside; these will be used to enrich the gravy.
- Prepare the chicken broth: Combine hot water with chicken base (using 1 teaspoon chicken base per 1 cup water) and whisk to dissolve. Set aside to cool slightly.
- Cook the aromatics: In a large skillet over medium heat, melt the unsalted butter. Add the finely diced onions and celery, seasoning with salt. Sauté for 4-5 minutes until softened. Add the minced garlic and cook until fragrant but not browned. Stir in the flour and cook for several minutes, continuously stirring to create a roux without lumps or burning.
- Deglaze the pan: Pour in the reserved turkey drippings while stirring. Slowly add the prepared chicken broth in a steady stream, whisking constantly to blend the mixture smoothly and avoid lumps.
- Enrich the gravy: Lower the heat and whisk in the heavy cream, Worcestershire sauce, and Dijon mustard. Taste the gravy and adjust the seasoning with black pepper as needed.
- Final roast: Pour the creamy gravy evenly over the turkey wings in the roasting pan. The gravy will be thin initially—don’t worry, it will thicken as it bakes. Place the pan back in the oven and roast uncovered for 45-60 minutes. If the pan starts to dry out, add more broth or water as needed. The turkey will become tender and fall off the bone.
- Finish and serve: Remove the bay leaves and fresh herb bundle from the pan and discard them. The turkey wings should be perfectly smothered and tender. Serve the smothered turkey wings over rice with cornbread, biscuits, or your favorite sides for a hearty meal.
Notes
- Marinating the turkey wings overnight enhances flavor and tenderness significantly.
- Adjust cayenne pepper according to your spice preference or omit for milder taste.
- If the gravy thickens too much during the final bake, add extra chicken broth or water to maintain a luscious consistency.
- Use drumsticks instead of wings if desired, adjusting cooking times as needed for size.
- Ensure to flip wings after the first roast for even browning.
- Save the pan drippings—they are key to making rich, flavorful gravy.
- Serve with classic Southern-style sides like cornbread and collard greens for a complete meal.
- Prep Time: 15 minutes (plus 2 hours to overnight marinating time)
- Cook Time: 3 hours 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southern American
