Southern Smothered Turkey Wings Recipe (Oven Baked)

5 from 1 vote

Southern Smothered Turkey Wings Recipe (Oven Baked)

These Southern-style smothered turkey wings are my husband's childhood favorite - his grandma's recipe with a few of our own twists! Turkey wings are generously seasoned with herbs and spices, then slow-roasted with bell peppers, onions, and jalapeños until fall-off-the-bone tender. They're smothered in a rich, creamy gravy made with garlic, celery, and savory aromatics. This soul food classic is perfect for Sunday dinner, holidays, or any time you're craving comfort food. Serve over rice, mashed potatoes, or with cornbread!

Prep Time30

Cook Time3 30

Marinating time2

Total Time6

Course: Main Course

Cuisine: American, Cajun, Creole, Southern

Servings: servings

Calories: 782kcal

Author: Briana

Equipment

deep roasting pan (16 x 11.5-inch pan with high sides!)
large skillet or deep saucepan
kitchen twine

Ingredients

Turkey wings and marinade

6 pounds turkey wings about 8 large wing pieces, can also use drumsticks!
1.5 tablespoons kosher salt we'd recommend using less than our regular suggestion of 1 teaspoon of kosher salt per pound of meat because our chicken broth has added sodium!
4 teaspoons onion powder
4 teaspoons garlic powder
4 teaspoons oregano
4 teaspoons thyme
2 teaspoons smoked paprika
2 teaspoons rosemary
1 teaspoon black pepper
½ - 1 teaspoon cayenne pepper optional, and to taste
4 tablespoons oil
1 teaspoon liquid smoke optional

Vegetables for the roasting pan

3 medium bell peppers sliced into thin strips
2 medium jalapenos optional, sliced thin, seeds removed
2 large sweet onions sliced thin
¼ teaspoon kosher salt
black pepper to taste
2-3 bay leaves
Fresh herb bundle (thyme, rosemary, sage) secured with kitchen twine

Creamy gravy

5-6 teaspoons chicken base
5-6 cups water to combine with the broth concentrate, made with 1 teaspoon of broth concentrate per 1 cup of water
8 tablespoons unsalted butter
1 large onion finely diced
3 stalks celery finely diced
⅛-1/4 teaspoon kosher salt or to taste
10-12 cloves garlic minced
¾ cup all purpose flour 102g
Reserved drippings from the roasting pan
5-6 cups chicken broth* prepared above
½ cup heavy cream
1 ½ tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
black pepper to taste

Instructions

Marinate the turkey

Season the wings. Coat the wings with oil and liquid smoke, then season the wings, and marinate in the fridge for at least two hours or overnight. Don't skip this step. This helps the turkey become super flavorful.
6 pounds turkey wings, 1.5 tablespoons kosher salt, 4 teaspoons onion powder, 4 teaspoons garlic powder, 4 teaspoons oregano, 4 teaspoons thyme, 2 teaspoons smoked paprika, 2 teaspoons rosemary, 1 teaspoon black pepper, ½ - 1 teaspoon cayenne pepper, 4 tablespoons oil, 1 teaspoon liquid smoke

First roast

First roast. Preheat the oven to 375°F. Add the bell peppers, jalapenos, and onions to the bottom of the pan. Season with salt and pepper. Add the bay leaves and the herb bundle. Add the wings in a single layer, then cover with foil. Bake for 90 minutes covered.
3 medium bell peppers, 2 medium jalapenos, 2 large sweet onions, ¼ teaspoon kosher salt, 2-3 bay leaves, Fresh herb bundle (thyme, rosemary, sage), black pepper to taste
Second roast. Remove the foil, flip the wings, then return them to the oven for another 45 minutes, uncovered.
After the second roast, pour out the pan drippings into a separate container like a glass measuring cup. Set aside for the gravy.

Creamy gravy

Make the chicken broth. Mix up the chicken broth by combining hot water with the chicken base and whisking to dissolve. Set aside to cool briefly.
5-6 teaspoons chicken base, 5-6 cups water
Cook the aromatics. In a large skillet over medium heat, add the butter, onions, and celery. Season with salt. Cook for 4-5 minutes to soften, then, add in the garlic and cook until fragrant, then add in the flour for a few minutes, stirring often to prevent sticking.
8 tablespoons unsalted butter, 1 large onion, 3 stalks celery, ⅛-1/4 teaspoon kosher salt, 10-12 cloves garlic, ¾ cup all purpose flour
Deglaze the pan. Add in the reserved pan drippings, and slowly stream in the chicken broth, whisking constantly.
Reserved drippings from the roasting pan , 5-6 cups chicken broth*
Lower the heat, then whisk in the heavy cream, Worcestershire sauce, and Dijon mustard. Taste and adjust seasonings.
½ cup heavy cream, 1 ½ tablespoons Worcestershire sauce, 2 tablespoons Dijon mustard, black pepper to taste
Final roast. Pour the gravy overtop of the wings in the roasting pan. It will be quite thin at this point, don't worry, it will continue to thicken as it cooks in the oven! Return to the oven for 45-60 minutes for the final roast. If you see the pan beginning to dry out, add more broth or water as needed. At this point, your turkey should be tender and falling off the bone!
You'll know your wings are ready when they're falling apart. Remove the bay leaves and herb bundle and discard.
Serve over rice with cornbread, biscuits, and your favorite sides!

Notes

Tips and tricks:

Alternative cuts. No wings? No problem! Just use turkey drumsticks or even thighs, as they can stand up to long cooking times without drying out.
Thickening the gravy. For a gluten-free option, skip the flour, and mix up a cornstarch slurry (equal parts cold water or broth and cornstarch) to add later once more liquids have been added.
If the pan begins to dry out while cooking, add a splash more of broth or water!

Storage:

Fridge storage and reheating: Leftovers will keep, stored in an airtight container in the refrigerator, for up to 4-5 days. Reheat on the stovetop or in the microwave until warmed through.
We do not recommend freezing this recipe, so sorry!

Alternative cooking methods:

Stovetop: If you don't want to turn on the oven, follow all of the same instructions. The wings will still need to braise on the stovetop at a very gentle simmer for at least 3- 3 ½ hours. You don't want to cook at too high a heat, or the wings will become tough, and you may scorch the gravy.

Nutrition