Savory Southern Smothered Turkey Wings Recipe

Five smothered turkey wings on a white plate.

Savory Southern Smothered Turkey Wings Recipe

Made from scratch, these smothered turkey wings are a true Southern favorite. Seasoned and roasted turkey wings are baked in a rich homemade gravy for a hearty and comforting family meal.

Course Main Course

Cuisine American

Keyword how to cook turkey wings, oven roasted turkey wings, turkey wings with gravy

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 765kcal

Author Tanya

Ingredients

Turkey Wings

3-4 pounds turkey wings split into flats and drums
3 tablespoons olive oil
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons kosher salt
1 teaspoon dried thyme
1 teaspoon black pepper
½ teaspoon cayenne pepper
1 large yellow onion sliced
1 green bell pepper sliced

Gravy

4 Tablespoon unsalted butter
1 yellow onion thinly sliced
2 garlic cloves minced
⅛ teaspoon rubbed sage
¼ teaspoon smoked paprika
¼ cup all purpose flour
Pan drippings from wings
2 cups turkey stock or chicken stock room temperature
Salt and pepper to taste

Instructions

Preheat oven to 375F. Place the turkey wings in a roasting pan and drizzle them with the olive oil.
In a small bowl, mix the salt, pepper, smoked paprika, cayenne pepper, dried thyme, garlic powder, and onion powder. Sprinkle the seasonings over the wings making sure to cover both sides of the wings.
Top the wings with the sliced onions and bell peppers and cover with foil. Bake for 1 hour and 15 minutes.
After removing the wings from the oven, pour the drippings into a measuring cup (or a something to make it easier to pour).
To make the gravy: Heat the butter in a large skillet over medium heat. Once butter starts bubbling, add the onions and garlic cloves into the skillet. Cook until soft.
Then stir in the sage, smoked paprika, and flour. Cook for 1-2 more minutes.
Stir in the pan drippings from the wings, then slowly stir in the stock. Let the mixture simmer for about 5-7 minutes until it thickens a little.
Then pour the gravy over the wings. It will thicken more in the oven. Bake the wings uncovered for 35-40 more minutes or until they are tender. Serve with rice.

Notes

Pat the wings dry before seasoning them to help get the skin nice and crispy.
Use an instant read thermometer to check that the wings are cooked through. They should register at 165F.
Larger wings will take longer to cook. Cook the wings until tender and the meat falls easily off the bone.

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