Easy Smothered Turkey Wings

These turkey wings are slow-cooked to a tender, melt-in-your-mouth texture and finished with a savory, spicy gravy that brings out all the rich flavors. It's an easy recipe that guarantees a comforting, flavorful meal every time.

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Course: Dinner, Main Course

Keyword: Smothered Turkey Wings

Prep Time: 30

Cook Time: 1 30

Total Time: 2

Servings: Servings

Calories: 177kcal

Equipment

Mixing Bowl
Baking Dish
Sauce pan
Spatula

Ingredients

2.5 lb turkey wings split into flats and drums
1 tsp salt
1 tsp paprika
1 tsp garlic powder
½ tsp black pepper
1 tsp onion powder
1 tsp Cajun seasoning
½ tsp poultry seasoning
1 tsp dried parsley
1 cup broth
2 celery stalks chopped
½ medium onion chopped or julienned
1 bell pepper red or green, julienned
1 cup broth additional for gravy
2 tbsp flour
3 tbsp butter
3 tbsp oil

Instructions

Preheat the oven to 400℉ and lightly grease a baking dish. Set aside.
In a small bowl, combine salt, black pepper, Cajun seasoning, parsley, paprika, poultry seasoning, garlic powder, and onion powder.
Pat the turkey wings dry and place them in a mixing bowl.
Drizzle with oil and sprinkle the seasoning blend evenly over the wings. Use your hands to ensure the wings are well coated on all sides.
Arrange the wings in the greased baking dish in a single layer, avoiding overlap.
Scatter the chopped onions, celery, and bell peppers over the wings. Add butter and pour in 1 cup of broth.
Cover the dish with aluminum foil and bake for at least 1 hour. The cooking time may vary depending on the size of the wings.
Once cooked, transfer the pan drippings to a skillet or saucepan. Add flour and whisk to combine. Simmer until the mixture thickens. Adjust the consistency by adding more broth or water if needed.
Pour the prepared gravy over the turkey wings. Return the dish to the oven, uncovered, and bake for another 30 minutes, allowing the sauce to thicken and the wings to become extra tender.
Remove from the oven and serve warm.

Notes

Patting the wings dry before seasoning helps achieve a crispier texture.
Marinating the wings in advance (up to 24 hours) can enhance flavor. Store them in a sealed bag in the refrigerator until ready to bake.
Cooking time will vary depending on wing size—larger pieces may need more time.
For a richer gravy, consider using a combination of broth and half-and-half when making the roux.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition