Smothered Turkey Wings
These Smothered Turkey Wings are the ultimate comfort food — tender, flavorful, and cooked low and slow in a rich homemade gravy. Double-seasoned with herbs, spices, and Creole Kick for that perfect Southern punch, this dish is soul food at its finest. It’s hearty enough for Sunday dinner yet simple enough for a cozy weeknight meal.
Servings: 4
Ingredients
- 4 turkey wings
- 2 bell peppers 1 red, 1 green, julienned
- 1 medium onion julienned
- 4 –5 cloves garlic minced
- 2 tbsp oil
- 2 cups chicken broth
- ¼ cup flour
- 2 tbsp butter
- Optional Fresh herbs — sage, thyme, or oregano
- Seasoning adjust to taste
- 1 tsp seasoning salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp poultry seasoning
- 1 tsp Creole Kick seasoning
- 1 tsp Italian seasoning
- ½ tsp black pepper
Instructions
- Start by preparing the turkey wings. In a large mixing bowl, combine the wings with all your seasonings — the seasoning salt, onion powder, garlic powder, paprika, poultry seasoning, Creole Kick, Italian seasoning, and black pepper. Use your hands to massage the spices into wings.
- For the best flavor, cover the bowl and let the turkey marinate for at least an hour, or even overnight in the refrigerator if you have time.
- Add bell pepper and onions to the bottom of a baking dish. Once marinated, transfer the seasoned wings into a baking dish. If you’d like to layer in more depth of flavor, scatter a few sprigs of fresh sage, thyme, or oregano on top. In a separate bowl, whisk together the flour and chicken broth until it forms a smooth, lump-free slurry — this will be your gravy base. Carefully pour the slurry into the bottom of the pan, making sure not to pour it directly over the turkey wings so the top can brown nicely while baking.
- Dot the tops of the wings with small pieces of butter to add richness to the gravy as it cooks. Cover the baking dish tightly with foil and bake in a preheated oven at 350°F (175°C) for 1 hour. After the first hour, remove the foil, baste the wings generously with the pan drippings, and continue baking uncovered for another 1 hour. Baste every 20 minutes to keep the wings moist and flavorful. If the gravy starts to thicken too much or reduce too much, pour in a bit of extra chicken broth or water (about ¼ cup at a time) to maintain that silky texture.
- Once done, remove the dish from the oven and let the wings rest for about 10 minutes before serving. The gravy will thicken slightly as it cools, making it perfect for spooning over rice, mashed potatoes, or cornbread.
Nutrition
Calories: 525kcal | Carbohydrates: 16g | Protein: 38g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 137mg | Sodium: 1162mg | Potassium: 659mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2329IU | Vitamin C: 79mg | Calcium: 66mg | Iron: 4mg