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If you are craving chicken wings that are rich saucy and melt-in-your-mouth tender this smothered chicken wings recipe brings serious comfort to the table. The wings slow-roast in their creamy sauce while fragrant peppers and plenty of seasoning deepen every bite.
I first discovered this method on a rainy Sunday when a takeout craving hit but homemade was so much more soulful—every time I make it my friends ask for the recipe.
Ingredients
- Chicken wings: Quality fresh wings make for juicier and more flavorful results so look for plump even pieces
- Red bell peppers: Sweetness and vibrant color balance the savoriness use ones with shiny unblemished skin
- Green bell peppers: For a gentle earthy bite
- Yellow onion: Chopped for natural sweetness and fragrance
- Cream of chicken soup with herbs: The herbs add extra flavor richness choose a trusted brand
- Cream of mushroom roasted garlic: Adds umami depth and a subtle roasted garlic flavor
- Chicken broth: Brings everything together and keeps the wings exceptionally juicy
- Browning liquid: Deepens the sauce color and adds a roasted note use a gentle hand
- Garlic powder: For savory warmth
- Onion powder: Enhances background flavor
- Salt: Brings out all the flavors
- Pepper: To balance richness
- Chili powder: Adds gentle heat
- Smoked paprika: For complexity and a bit of smoky sweetness I like to get fresh paprika from a spice shop
- Basil and oregano: These herbs give a subtle Italian flavor
- Olive oil: Ensures wings stay juicy and helps seasoning stick
Instructions
- Prep the Wings:
- Toss chicken wings with olive oil garlic powder onion powder salt pepper chili powder smoked paprika basil and oregano in a very large bowl. Every bit should be evenly coated so spend 2 to 3 minutes working the spices over the meat with your hands. Freshly coated wings will roast up more flavorful and juicy.
- Mix the Creamy Sauce:
- Combine the cream of chicken with herbs and cream of mushroom roasted garlic soups with the browning liquid. Use a large spoon or silicone spatula to blend the ingredients together until completely smooth this is the foundation of all that luscious flavor.
- Layer the Pan:
- Arrange the seasoned wings in a single crowded layer in a large glass baking dish. Scatter the onions and both bell peppers over and around the wings. Pour the chicken broth into the pan it keeps the bottom wings tender.
- Smother and Cover:
- Spread the creamy sauce over every part of the wings making sure it seeps into all the nooks and crannies. Stretch aluminum foil tightly over the pan so no steam escapes which helps steam-tenderize the wings.
- First Bake:
- Bake in a preheated 375 degree oven for 45 minutes. This slow first bake infuses the chicken with those buttery herbed flavors while the veggies begin to soften in the sauce.
- Finish Uncovered and Crisp:
- Remove the foil bump the oven up to 400 degrees then sprinkle extra chili powder and smoked paprika over the top layer. Return to the oven for about 20 minutes. This step lets the top brown and caramelize slightly for irresistible bites with a velvety gravy underneath.
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My favorite part is how the peppers practically melt into the sauce and every bite tastes like it simmered for hours on a Sunday. When I first made this with my cousins we could not stop dipping extra bread in that gravy and now it is our go to comfort food for big family gatherings.
Storage Tips
Let leftovers cool before storing in airtight containers in the fridge. These wings reheat gently in a low oven or on the stovetop. You can also freeze portions for up to two months and the sauce keeps everything moist.
Substituting Ingredients
If you prefer a lower sodium version opt for low sodium soup and broth. For a little more fire sprinkle in cayenne or use a hot smoked paprika. Drumsticks or boneless chicken thighs both work in place of wings but may need a little extra cook time.
Serving Suggestions
Serve these wings with steamed white rice mashed potatoes or a hunk of crusty bread. A side of collard greens or braised green beans really rounds out the meal. At parties pile them high on a platter with extra sauce for dipping.
Cultural Roots
Smothered chicken is a beloved tradition in Southern cooking where slow simmered meats are bathed in a creamy gravy. This version pays homage to those roots while using pantry ingredients that modern cooks appreciate. Each bite is pure soul food comfort.
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Try this recipe when you want pure homestyle comfort. One bite and you will keep coming back for more gravy-smothered wings.
Frequently Asked Questions
- → How do I get wings extra tender?
Baking the wings covered in creamy sauce and broth keeps them moist, while the foil trap steam for tenderness.
- → Can I use fresh garlic instead of garlic powder?
Yes, mince or grate fresh garlic for a bolder punch, adjusting quantity to taste during seasoning.
- → What sides go well with smothered chicken wings?
Popular pairings include steamed rice, buttery mashed potatoes, or crusty bread for soaking up the creamy sauce.
- → Is browning liquid essential for this dish?
Browning liquid enhances richness and color, but you can skip it or substitute with a touch of soy sauce or Worcestershire.
- → Can I use boneless chicken pieces?
Boneless thighs or breast pieces work well and cook faster, but bone-in wings provide more flavor in the casserole-style bake.