smothered turkey wings recipe

Hey there, food lovers! If you’re craving a dish that’s packed with depth of flavor, tender juicy turkey wings, and a rich gravy that’ll have you licking your plate clean, you’re in the right place.

Today, we’re talking about a smothered turkey wings recipe—a Southern staple perfect for Thanksgiving dinner, the holiday season, or a cozy night when you need comfort food.

This easy recipe is all about simple ingredients and a cooking process that delivers big, bold tastes.

Whether you’re firing up your preheated oven, tossing it in a Slow Cooker, or speeding things up with a Pressure Cooker, I’ve got you covered with step-by-step goodness.

Why You’ll Love This Smothered Turkey Wings Recipe

Smothered turkey wings are the kind of Main Course that brings people together. Think tender dark meat swimming in a creamy gravy, seasoned to perfection with spices like black pepper and Cajun seasoning.

It’s a dish rooted in family roots, the kind grandma might’ve made, and it’s versatile enough to tweak to your taste. Plus, it’s budget-friendly—grab some whole turkey wings from the grocery store, and you’re halfway there. Whether you’re a newbie cook or a seasoned pro like Chef Kendric, this recipe is approachable and oh-so-rewarding. Let’s break it down!

Ingredients for Smothered Turkey Wings

Here’s what you’ll need to whip up this Southern smothered turkey wings masterpiece. Most of these are pantry staples, but if not, a quick trip to the grocery store will sort you out. Pro tip: Bring things like your heavy cream to room temperature for smoother mixing.

For the Turkey Wings:

• Whole turkey wings (about 3-4 pounds, wing tips included if you like extra flavor)
• Olive oil (or cup vegetable oil if that’s your vibe) – 2 tablespoons
• All-purpose flour – ¼ cup (for that thick, luscious gravy)

For the Gravy and Veggies:

• Chicken broth (or low-sodium chicken broth, turkey broth, or turkey stock) – 2 cups
• Heavy cream – ½ cup (hello, creamy gravy!)
• White wine – ¼ cup (optional, but it adds a fancy twist)
• Lemon juice – 1 tablespoon (optional zing)
• Brown sugar – 1 teaspoon (optional, for a hint of sweetness)
• Worcestershire sauce – 1 teaspoon (optional umami kick)
• Cream of chicken soup or mushroom soup – 1 can (optional gravy shortcut)
• Large onion, sliced (or sliced onions)
• Large green bell pepper, chopped
• Red bell pepper, chopped
• Cloves garlic, minced – 2-3 cloves

Seasonings (The Flavor Makers):

• Black pepper – 1 teaspoon
• Teaspoon salt – 1 teaspoon
• Cayenne pepper – ½ teaspoon (adjust if you’re spice-shy)
• Teaspoon garlic powder – 1 teaspoon
• Teaspoon onion powder – 1 teaspoon (or tablespoon onion powder if you’re onion-obsessed)
• Creole seasoning (or Cajun seasoning) – 1 tablespoon
• Fresh thyme – 1 tablespoon (or 1 teaspoon dried)
• Fresh parsley – chopped, for garnish
• Cup water (or cups water) – as needed to thin the gravy

Got everything? Awesome—let’s move on to the fun part!

How to Make Smothered Turkey Wings: Step-by-Step Instructions

This recipe takes about 2 hours of cooking time, with a Total Time of around 2.5 hours including prep. Don’t worry—it’s mostly hands-off, so you can chill while the magic happens.

Step 1: Prep Those Wings

First, preheat your oven to 350 degrees F. If you’re using a Slow Cooker or Pressure Cooker, hang tight—we’ll cover those options later. Grab your whole turkey wings, pat them dry with paper towels (this helps them brown), and season them up with black pepper, a teaspoon of salt, a teaspoon of garlic powder, a teaspoon of onion powder, cayenne pepper, and creole seasoning.

Rub it in good—these are your seasoned turkey wings now! Set them aside while we heat things.

Step 2: Sear for Flavor

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once it’s shimmering, add the turkey wings and sear them until they’re golden with a little brown crust—about 4-5 minutes per side.

This locks in the juices and gives your juicy turkey wings that irresistible texture. Once done, pull them out and set them on a plate.

Step 3: Build the Rich Gravy

In the same skillet (don’t clean it—those pan drippings are gold!), toss in your sliced onions, red bell pepper, large green bell pepper, and cloves of garlic. Sauté over medium heat until they soften, about 5 minutes. Now, sprinkle in the all-purpose flour and stir it around for 1-2 minutes to make a roux—that’s the base of your rich gravy.

Slowly pour in the chicken broth, stirring like crazy to avoid lumps. Add fresh thyme, and if you’re feeling fancy, splash in the white wine, lemon juice, brown sugar, and Worcestershire sauce. Let it simmer for 5-7 minutes until it thickens up.

Step 4: Smother the Wings

Time to get cozy! Place the seared turkey wings back in the skillet, or transfer everything to a baking dish or roasting pan. Cover it with aluminum foil and pop it into your preheated oven for 1.5-2 hours. You’re aiming for an internal temperature of 165 degrees F—grab a meat thermometer to be sure.

The wings should be fall-off-the-bone tender by now.

Step 5: Finish That Creamy Gravy

Take the wings out and keep them warm under some foil. Back on the stove, stir the heavy cream into the gravy over medium heat.

If it’s too thick, add a cup of water to loosen it up. Taste it—adjust with more teaspoon salt or black pepper if needed. You’ve just made a creamy gravy that’s pure heaven!

Serving Suggestions: Make It a Meal

Plate up your smothered turkey wings as a hearty Main Course or one of your go-to Main Dishes. Here’s how to round it out:

• Spoon that rich gravy over white rice—it soaks it up like a dream.
• Pair it with Potato Salad or flaky Buttermilk Biscuits for true Southern vibes.
• Sprinkle fresh parsley on top for a pop of color and freshness.

It’s a delicious dish that screams comfort food, perfect for the holiday season or any day you need a hug on a plate.

Tips and Variations: Make It Your Own

Love a tweak? Here are some ideas to switch up your easy smothered turkey wings:

• Slow Cooker Hack: Toss everything in after searing and cook on low for 6-8 hours or high heat for 4-6 hours. So tender!
• Pressure Cooker Speed: After searing, cook in a Pressure Cooker for 45 minutes—dinner’s ready fast.
• Gravy Swap: If you’re out—or just want a different vibe—substitute cream of chicken or mushroom soup for the broth.
• Cheesy Twist: Stir in some cheddar cheese to the gravy for a decadent kick.
• Extra Broth: Use the wing tips to simmer a quick turkey broth for next time.

Nutrition Info (Just a Peek)

This dish isn’t exactly a diet food, but it’s packed with satisfaction! Depending on servings (about 4-6), you’re looking at protein from the turkey wings, some Vitamin C from the red bell pepper, and a decent Daily Value of flavor (okay, that last one’s not official).

Why This Recipe Rocks for the Holidays

Thanksgiving’s coming up, and these smothered turkey wings are a lighter alternative to a whole bird.

They’re perfect for smaller gatherings or as a sidekick to your new recipe lineup. Plus, the Southern smothered turkey wings vibe ties into that family roots nostalgia we all crave this time of year.

Conclusion: Time to Dig In!

There you have it—an easy-smothered turkey wings recipe that’s all about bold flavors and tender goodness. Whether you’re cooking for a crowd or just treating yourself, this delicious dish delivers.

I’d love to hear how it turns out—drop a star rating or some helpful comments below! Want more Heart Recipes? Subscribe to our YouTube Channel or newsletter for LATEST VIDEOS and ideas like Seafood Gumbo Recipes. Pin this recipe or print it from the recipe card below, and enjoy every bite of this comfort food dish. Happy cooking, y’all!

Frequently Asked Questions (FAQ)

Got questions? I’ve got answers!

Can I Use Chicken Wings Instead?

Totally! Chicken wings work, but they cook faster—about 1 hour in the oven. Adjust the cooking time and check the internal temperature.

How Do I Store Leftovers?

Pop them in an airtight container in the fridge for up to 3 days, or freeze for 2 months. Reheat with a splash of cup water to revive the gravy.

No Heavy Cream? No Problem!

Swap it with milk or mix cream of chicken soup with a cup of water for a lighter gravy that’s still tasty.