Smothered Turkey Wings Gravy (Print Version)
Juicy turkey wings baked then covered in a deeply flavorful, homemade pan gravy. Southern-style comfort food.
# Ingredients:
→ Turkey Wings
01 -
6–8 turkey wings, cut into sections
02 -
2 tablespoons poultry seasoning
03 -
1–2 tablespoons Creole or Cajun seasoning
04 -
1 tablespoon onion powder
05 -
1 tablespoon paprika
06 -
1 teaspoon garlic powder
07 -
0.5 teaspoon celery salt
08 -
1 tablespoon monosodium glutamate (Accent), optional
09 -
1 large onion, sliced
10 -
1 bell pepper, sliced
11 -
0.5 stick unsalted butter, thinly sliced (about 57 grams)
→ Gravy
12 -
Pan drippings from roasted turkey wings
13 -
63 grams all-purpose flour (0.5 cup)
14 -
710 milliliters chicken stock or broth (3 cups)
15 -
2 teaspoons onion powder
16 -
1 teaspoon garlic powder
17 -
Salt, to taste
18 -
Black pepper, to taste
# Instructions:
01 -
Set oven to 175°C. Allow to heat while preparing the ingredients.
02 -
Rinse turkey wings under cold running water and pat thoroughly dry with paper towels.
03 -
In a small bowl, combine poultry seasoning, Creole or Cajun seasoning, onion powder, paprika, garlic powder, celery salt, and monosodium glutamate if using. Sprinkle spice mixture over turkey wings and toss to coat evenly.
04 -
Coat a large roasting pan with nonstick spray. Layer seasoned turkey wings in the pan. Scatter sliced onions and bell peppers evenly over the wings. Top with sliced butter.
05 -
Cover roasting pan with aluminum foil. Bake in preheated oven for 75 minutes.
06 -
Remove pan from oven. Carefully drain pan drippings into a bowl or measuring jug. Return turkey wings to oven, uncovered, to keep warm.
07 -
Using a fat separator or by skimming, measure out 120 milliliters fat from the pan drippings. Reserve remaining drippings.
08 -
Heat the reserved fat in a saucepan over medium-high heat. Whisk in flour and cook, stirring constantly, for 2–3 minutes until lightly golden.
09 -
Gradually whisk chicken stock into the roux until fully blended. Add remaining pan drippings, then stir in onion powder and garlic powder. Cook, stirring frequently, until thickened, about 3 minutes. Remove from heat. Season with salt and pepper to taste.
10 -
Pour prepared gravy evenly over turkey wings. Cover pan with foil. Return to oven and bake an additional 30–40 minutes, or until wings are fork tender and fully cooked through.
11 -
Remove from oven and let rest briefly. Serve turkey wings topped with pan gravy, ideally over cooked rice or preferred accompaniment.
# Notes:
01 -
For even richer pan drippings, avoid crowding the wings in the pan and use a deep roasting pan to capture more flavorful juices.