Smothered Chicken Wings with Creamy Sauce and Bell Peppers (Print version)

Tender baked chicken wings tucked into a creamy onion and bell pepper sauce with smoky seasoning and rich pan gravy.

# Ingredients:

For the wings

01 - 2 1/2 lb (1.1 kg) split chicken wings
02 - 1 tablespoon olive oil
03 - 1 1/2 teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon chili powder
08 - 1 1/4 teaspoons kosher salt
09 - 1/2 teaspoon black pepper

For the vegetables and sauce

10 - 1 medium yellow onion, sliced
11 - 1 red bell pepper, sliced
12 - 1 green bell pepper, sliced
13 - 1 celery rib, thinly sliced
14 - 3 garlic cloves, minced
15 - 1 1/2 cups (360 ml) low-sodium chicken broth, divided
16 - 3 tablespoons unsalted butter
17 - 3 tablespoons all-purpose flour
18 - 3/4 cup (180 ml) heavy cream
19 - 1 teaspoon Worcestershire sauce
20 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Preheat the oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.
02 - Pat the wings dry. Toss them with olive oil, smoked paprika, garlic powder, onion powder, thyme, chili powder, salt, and black pepper until evenly coated.
03 - Spread the onion, bell peppers, celery, and garlic in the baking dish. Arrange the wings on top and pour 1 cup chicken broth around the edges. Cover tightly with foil and bake for 45 minutes.
04 - Remove the wings to a plate. Pour the vegetables and pan juices into a bowl or large measuring cup. Keep everything, including the softened peppers and onions.
05 - Melt the butter in a skillet over medium heat. Whisk in the flour and cook for 1-2 minutes. Slowly whisk in the reserved pan juices, vegetables, remaining 1/2 cup broth, heavy cream, and Worcestershire sauce. Simmer for 3-5 minutes until smooth and thickened.
06 - Return the wings to the baking dish. Pour the creamy pepper sauce over the top and turn the wings gently to coat. Bake uncovered for 15-20 minutes, until bubbling and the wings reach 165 degrees F. Sprinkle with parsley before serving.

# Good to know:

01 - Smothered wings are tender and saucy rather than crisp.
02 - Use a meat thermometer to confirm the wings reach 165 degrees F.
03 - Serve with rice, mashed potatoes, noodles, or cornbread.

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