Smothered Turkey Wings are soul food comfort at its very best, and my husband's all-time childhood favorite. Big, meaty turkey wings get a smoky spice rub, roast low and slow on a bed of sweet peppers, onions, and jalapeños, then finish smothered in a rich, creamy pan gravy until the meat is falling off the bone. Spoon it all over a pile of rice and get ready for the quietest dinner table of the year. 🤤
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
⭐ "I never knew a turkey dish could be so flavorful and decadent." - Lily
Southern Smothered Turkey Wings, Inspired by Chamere's Grandma 🦃
My husband Chamere grew up eating smothered turkey at Thanksgiving, and more than a decade ago, he introduced me to it at his grandma's house. The smell of it bubbling away in the oven immediately made my mouth water, and once I tried it, it was easy to see why it's Chamere's favorite!
Chamere's grandma is an amazing cook who cooks straight from the heart and never writes a recipe down. Testing this recipe was so much fun, because it meant tasting our way back to her flavors, then adding a few touches of our own.
If you're new to smothered dishes, it's a classic Southern and soul food technique. The meat cooks low and slow, then gets covered (smothered!) in onions and gravy until it's fork-tender. Turkey wings are made for it. They're big, meaty, and full of connective tissue that melts down over the long cook, which is exactly why the gravy turns out so rich.
So here's what's ours. We use a mix of red, orange, and yellow bell peppers (instead of just green) for color and sweetness, plus jalapeños for heat. They aren't in Grandma's version, but we both love a little spice! There's an optional splash of liquid smoke, too. And the gravy is completely from scratch, finished with a splash of cream and a spoonful of Dijon for a little richness and tang. No canned cream of chicken soup in this one, just pan drippings, butter, aromatics, and broth.
We'd take a pan of these over roasting a whole turkey any day. They're hearty and comforting with way less fuss, and every single piece comes with plenty of gravy. They make a perfect main for a smaller Thanksgiving. Turkey drumsticks and thighs work with this same method, too!
If you still want the full bird on the table, our buttery turkey with garlic and herbs is the one we make!
🫑 Ingredients for Soul Food Smothered Turkey Wings
It's mostly pantry spices and a big pile of fresh vegetables! The mix of sweet bell peppers and jalapeños really adds so much flavor!
How to Make Smothered Turkey Wings in the Oven ✨
Don't let the cook time scare you. Most of it is hands-off oven time! You'll season and marinate the wings, roast them on the vegetables, build the gravy while they finish, and then let the oven do the rest. Here's how to make them:
Season and marinate the turkey wings
- Step 1: Coat the turkey wings in oil and liquid smoke (if using), then rub the spice blend all over every piece. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
🦃 Buying turkey wings: You'll find turkey wings sold whole or already cut into sections (the drumette and the flat). Either one works! If yours are whole, separate them at the joint with a sharp knife, so they cook evenly and are easier to serve.
💡 Liquid smoke: It's optional, but a little goes a long way toward giving the wings a slow-smoked flavor without a smoker. Our reader and friend Lily says don't skip it! 😉
Build the roasting pan
- Step 2: Preheat the oven to 375°F. Spread the sliced onions, bell peppers, and jalapeños in a large, deep roasting pan. Season them lightly, then tuck in the bay leaves and the fresh herb bundle.
🫑 A colorful take on the trinity: Louisiana cooking starts with the holy trinity of onion, celery, and green bell pepper. We swap in sweet red, orange, and yellow peppers for color and a little sweetness, and the celery goes into the gravy instead. Slice everything to about the same thickness so it all cooks evenly.
🧅 Shopping tip: You'll need three onions total. Two get sliced for the roasting pan, and one gets diced for the gravy. Make sure to set aside one onion!
- Step 3: Arrange the seasoned wings on top of the vegetables. It's fine if they overlap a little.
🔪Go big on the pan: Use a big roasting pan with high sides. The wings need room; the high sides hold all that gravy, and a bigger pan means room for more peppers and onions. Lily said she wished she'd used a bigger pan for exactly that reason!
Roast the turkey wings low and slow
- Step 4: Cover the pan tightly with foil and roast for 90 minutes.
- Step 5: Uncover the pan, flip the wings, and roast uncovered for another 45 minutes, until deeply browned. Carefully spoon or pour off the pan drippings and save them for the gravy.
⏱️ How long to cook turkey wings in the oven: About 3 hours total at 375°F. That's 90 minutes covered, 45 minutes uncovered, then 45 minutes to an hour more in the gravy. Turkey wings are packed with connective tissue, and that long cook is what makes them fall-off-the-bone tender. They're done when the meat pulls easily away from the bone with a fork.
🍳 Save every drop: Those drippings are liquid gold. They're the flavor backbone of your gravy, so don't toss them!
Make the smothered turkey wing gravy
Make the gravy while the wings are on their second roast. This is where it all comes together!
- Step 6: Melt the butter in a large, deep skillet over medium heat. Add the diced onion, celery, and a pinch of salt, and cook until softened. Stir in the garlic, then sprinkle in the flour and stir until everything is coated.
🧈 Cook out the flour: Let the roux bubble for a minute or two, stirring constantly, to cook off the raw flour taste. Keep the heat at medium so the butter and garlic don't burn.
- Step 7: Slowly pour in the reserved drippings and the chicken broth, whisking the whole time vigorously, until the gravy is smooth and starts to thicken.
💡 Go slow: Adding the liquid a little at a time while you whisk is the secret to lump-free gravy.
- Step 8: Whisk in the heavy cream, Dijon mustard, and Worcestershire sauce. Taste, and adjust the salt and pepper.
🫕 Our touches: The cream and Dijon are our additions, not Grandma's. A splash of cream makes the gravy rich and silky, and the Dijon (one of those ingredients we always reach for) adds a little tang that, together with the Worcestershire, gives it savory depth.
- Step 9: Pour the gravy over the wings and vegetables. Return the pan to the oven uncovered for 45 minutes to an hour, until the wings are fall-off-the-bone tender.
⚠️ Add liquid as needed: Every oven and pan is a little different. If the gravy starts to look too thick or the pan looks dry, stir in a splash of broth or water.
- Step 10: Remove the bay leaves and herb bundle. Spoon plenty of gravy over the wings and serve.
What to Serve with Smothered Turkey Wings 🍚
We always serve ours over a big scoop of white rice so not a drop of that gravy goes to waste. Our creamy buttermilk mashed potatoes also fit perfectly. In our house, a piece of cornbread for sopping is non-negotiable, too! Our cast iron skillet cornbread and buttermilk cornbread biscuits are both perfect for the job.
Making these for Thanksgiving or a Sunday dinner? Round out the table with Southern baked mac and cheese and our old fashioned sweet potato casserole.
This is the kind of comfort food that fills the whole house with the best smell all afternoon. Make it for a cozy Sunday, a smaller Thanksgiving, or any time you're craving something hearty and soulful. And make extra gravy. Trust us, you'll want it! 🤤
Planning your holiday menu? Find more ideas in our Thanksgiving recipes.
🌟Leave a Review!
If you make these Oven Baked Smothered Turkey Wings, we'd love to hear from you! Leave a comment below with your rating for the recipe. Share with us by tagging us on Instagram! We love seeing your creations! 📸
📖 Recipe
Smothered Turkey Wings (Soul Food Recipe with Creamy Gravy)
Equipment
- deep roasting pan (16 x 11.5-inch pan with high sides!)
- large skillet or deep saucepan
- kitchen twine for herb bundle
Ingredients
Turkey wings and marinade
- 6 pounds turkey wings about 8 large pieces 2.7kg; about 8 large pieces. drumsticks or thighs also work
- 4 tablespoons oil any neutral oil
- 1 teaspoon liquid smoke optional
- 1½ tablespoons kosher salt Diamond Crystal, see notes
- 4 teaspoons onion powder
- 4 teaspoons garlic powder
- 4 teaspoons dried oregano
- 4 teaspoons dried thyme
- 2 teaspoons smoked paprika
- 2 teaspoons dried rosemary
- 1 teaspoon black pepper
- ½ to 1 teaspoon cayenne pepper optional & to taste
Vegetables for the roasting pan
- 2 large sweet onions thinly sliced
- 3 medium bell pepper thinly sliced, mixed colors
- 2 medium jalapeños thinly sliced, seeds removed (optional)
- ¼ teaspoon kosher salt Diamond Crystal, see notes
- black pepper to taste
- 2 to 3 bay leaves
- 1 bundle fresh herbs thyme rosemary, and sage, tied with kitchen twine
Creamy gravy
- 8 tablespoons unsalted butter 113g, 1 stick
- 1 large onion finely diced
- 3 stalks celery finely diced
- ⅛ to ¼ teaspoon kosher salt Diamond Crystal, to taste, see notes
- 10 to 12 cloves garlic minced
- ¾ cup all-purpose flour 102g
- reserved pan drippings from roasting the wings
- 5 to 6 cups chicken broth as needed to thin, or use 5-6 teaspoons chicken base/bouillon with hot water
- ½ cup heavy cream
- 1½ tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- black pepper to taste
- fresh parsley chopped, for garnish (optional)
Instructions
Marinate the wings
- If your turkey wings are whole, separate them at the joint. Toss the wings with the oil and liquid smoke (if using). Stir together the salt, onion powder, garlic powder, oregano, thyme, smoked paprika, rosemary, black pepper, and cayenne, then rub the blend all over the wings. Cover and refrigerate for at least 2 hours, or up to overnight.6 pounds turkey wings about 8 large pieces, 4 tablespoons oil, 1 teaspoon liquid smoke , 1½ tablespoons kosher salt, 4 teaspoons onion powder, 4 teaspoons garlic powder, 4 teaspoons dried oregano, 4 teaspoons dried thyme, 2 teaspoons smoked paprika, 2 teaspoons dried rosemary, 1 teaspoon black pepper, ½ to 1 teaspoon cayenne pepper
Roast the wings
- Preheat the oven to 375°F. Spread the sliced onions, bell peppers, and jalapeños in a large, deep roasting pan. Season with salt and a few grinds of pepper, then tuck in the bay leaves and herb bundle.2 large sweet onions , 3 medium bell pepper, 2 medium jalapeños, ¼ teaspoon kosher salt, black pepper, 2 to 3 bay leaves, 1 bundle fresh herbs thyme
- Arrange the wings on top of the vegetables (a little overlap is fine). Cover the pan tightly with foil and roast for 90 minutes.
- Uncover, flip the wings, and roast uncovered for 45 minutes more, until deeply browned. Carefully spoon or pour the pan drippings into a heatproof bowl and set aside, leaving the wings and vegetables in the pan.
Make the gravy
- While the wings roast, melt the butter in a large, deep skillet over medium heat. Add the diced onion, celery, and salt, and cook for 4 to 5 minutes, until softened. Add the garlic and cook for 1 minute, until fragrant.8 tablespoons unsalted butter , 1 large onion, 3 stalks celery, ⅛ to ¼ teaspoon kosher salt, 10 to 12 cloves garlic
- Sprinkle in the flour and cook, stirring constantly, for 2 to 3 minutes.¾ cup all-purpose flour
- Slowly pour in the reserved pan drippings and chicken broth, whisking vigorously, until smooth. Simmer for 3 to 5 minutes, until the gravy starts to thicken.reserved pan drippings from roasting the wings, 5 to 6 cups chicken broth
- Whisk in the heavy cream, Worcestershire sauce, and Dijon mustard. Taste, and season with salt and pepper.½ cup heavy cream, 1½ tablespoons Worcestershire sauce, 2 tablespoons Dijon mustard, black pepper
Smother and finish
- Pour the gravy over the wings and vegetables. Roast uncovered for 45 minutes to 1 hour, until the wings are fall-off-the-bone tender. If the pan starts to look dry, stir in a splash of broth or water.
- Remove the bay leaves and herb bundle. Garnish with parsley and serve over rice, with plenty of gravy spooned over the top.fresh parsley
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Video
Notes
- Salt: This recipe uses Diamond Crystal kosher salt. If you're using Morton's kosher salt or fine sea salt, use about half the amount.
- Using bouillon paste or base: We make our broth with a chicken bouillon paste. Stir 5 to 6 teaspoons of paste into 5 to 6 cups of hot water until dissolved (or follow your brand's package ratio), then use it in place of the chicken broth. Bouillon and broths vary in saltiness, so taste the gravy before adding any extra salt.
- Other cuts: Turkey drumsticks or thighs work with the same method, since they also benefit from a long, slow cook.
- Mild version: Leave out the jalapeños and cayenne.
- Gluten-free gravy: Skip the flour and thicken the gravy with a cornstarch slurry (cornstarch whisked into a little cold water) instead.
- Make ahead: Marinate the wings up to overnight. For the holidays, you can cook the whole dish up to 2 days ahead. Let it cool, cover the roasting pan, and refrigerate. Reheat covered with foil at 325°F for 30 to 40 minutes, until hot all the way through, stirring a splash of broth into the gravy if it has thickened.
- Stovetop method: Follow the same steps in a large, heavy pot, simmering very gently for 3 to 3½ hours. Avoid high heat, which toughens the wings and can scorch the gravy.
- Storage and reheating: Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat on the stove or in the microwave, adding a splash of broth if the gravy has thickened. We don't recommend freezing, since the cream gravy can separate.
- Serve with: Cast Iron Skillet Cornbread, Buttermilk Cornbread Biscuits, Southern Baked Mac and Cheese, Old Fashioned Sweet Potato Casserole, or Creamy Buttermilk Mashed Potatoes.
Lily says
Oops forgot to click the star rating in my last comment. 5 stars for sure!
Briana says
Thank you SO MUCH Lily!! You rock!
Lily says
An absolutely delicious recipe! I never knew a turkey dish could be so flavorful and decadent and now I am sad I don't have a Southern family to spend future holidays with who would enjoy this dish as much as I did. The recipe is so easy to follow and you guys really thought of every little detail to provide guidance for. I halved the recipe for my smaller household and it still turned out great; I definitely wish I followed your advice about using a generously-sized pan though, because I went light on the bell peppers for fit and found myself wanting more of those. For others making this, I recommend not skipping the optional liquid smoke for the marinade; that smoky flavor combined with the recipe's spice blend really complemented the turkey flavor so well.
Briana says
This is such a thoughtful, awesome comment to read Lily! Thank you so much for taking the time to share your thoughts with us, and we're seriously THRILLED you enjoyed this recipe so much!! 💖