Smothered Turkey Wings (Soul Food Recipe with Creamy Gravy)

5 from 1 vote

Smothered Turkey Wings (Soul Food Recipe with Creamy Gravy)

These Smothered Turkey Wings are top-tier comfort food, and we prefer them over roasting a whole turkey. Turkey wings are rubbed with a smoky blend of onion powder, garlic powder, paprika, and dried herbs, marinated, then roasted low and slow on a bed of bell peppers, onions, and jalapeños. A from-scratch roux gravy made with the pan drippings, chicken broth, butter, garlic, celery, a splash of cream, Dijon, and Worcestershire goes over the top, and the wings finish in the oven until fall-off-the-bone tender. Serve over rice with cornbread for a classic soul food dinner, Sunday supper, or a smaller Thanksgiving main.

Prep Time30

Cook Time3 30

Marinating time2

Total Time6

Course: Main Course

Cuisine: Soul Food, Southern

Servings: servings (about 1 large wing piece each)

Calories: 788kcal

Author: Briana

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

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.

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