Description
These Smothered Turkey Wings are perfectly seasoned and slow-baked to tender perfection, then smothered in a rich, homemade gravy made from pan drippings and a flavorful roux. This comforting Southern-inspired dish combines well-spiced turkey wings with sautéed onions and bell peppers, creating a hearty meal that’s ideal served over rice or your favorite side.
Ingredients
Scale
Turkey Wings and Seasoning
- 6–8 turkey wings, cut into sections
- 2 tablespoons poultry seasoning
- 1–2 tablespoons Creole or Cajun seasoning
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon celery salt
- 1 tablespoon monosodium glutamate (Accent), optional
Vegetables and Butter
- 1 large onion, sliced
- 1 bell pepper, sliced
- 0.5 stick unsalted butter, thinly sliced (about 57 grams)
Gravy
- Pan drippings from roasted turkey wings
- 63 grams all-purpose flour (0.5 cup)
- 710 milliliters chicken stock or broth (3 cups)
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Set your oven to 175°C (approximately 350°F) and allow it to fully heat while you prepare the turkey wings and seasoning.
- Prepare Turkey Wings: Rinse the turkey wings under cold running water and pat them thoroughly dry with paper towels to ensure the seasoning sticks properly.
- Season the Wings: In a small bowl, mix together poultry seasoning, Creole or Cajun seasoning, onion powder, paprika, garlic powder, celery salt, and monosodium glutamate if using. Sprinkle this spice blend evenly over the turkey wings and toss to coat all surfaces thoroughly.
- Arrange in Roasting Pan: Lightly coat a large roasting pan with nonstick spray. Layer the seasoned turkey wings in the pan. Scatter the sliced onions and bell peppers evenly over the wings, then top with thin slices of unsalted butter.
- Bake Covered: Cover the roasting pan tightly with aluminum foil and bake in the preheated oven for 75 minutes. This slow roasting helps tenderize the turkey and infuse it with flavor.
- Remove Pan and Drain Drippings: Carefully take the pan out of the oven. Pour the pan drippings into a bowl or measuring jug and set aside. Return the turkey wings to the oven, uncovered, to keep warm while preparing the gravy.
- Separate Fat: Using a fat separator or by careful skimming, measure out 120 milliliters of fat from the reserved pan drippings; set this fat aside while reserving the remaining drippings for gravy.
- Make Roux: Heat the reserved fat in a saucepan over medium-high heat. Whisk in the flour and cook, stirring constantly for 2–3 minutes until the mixture turns a light golden color, creating the roux base for the gravy.
- Prepare Gravy: Gradually whisk in the chicken stock to the roux until smooth and fully blended. Add remaining pan drippings, then stir in onion powder and garlic powder. Cook, stirring frequently, for about 3 minutes until the gravy thickens. Remove from heat and season with salt and black pepper to taste.
- Combine and Bake: Pour the prepared gravy evenly over the turkey wings in the roasting pan. Cover the pan again with foil and return to the oven to bake an additional 30–40 minutes, or until the wings are fork-tender and fully cooked through.
- Serve: Remove the pan from the oven and allow the wings to rest briefly. Serve the smothered turkey wings topped with the rich pan gravy, ideally over cooked rice or your preferred side dish.
Notes
- For a spicier version, increase the amount of Creole or Cajun seasoning.
- Monosodium glutamate (Accent) is optional but enhances the umami flavor of the wings.
- Use a fat separator for easier removal of fat from pan drippings to make a smooth gravy.
- Ensure turkey wings are fully thawed and patted dry for best seasoning adherence.
- This dish pairs beautifully with white rice, mashed potatoes, or buttery cornbread.
- Leftovers store well refrigerated for up to 3 days and can be reheated gently on the stovetop or oven.
