Southern Smothered Turkey Wings with Savory Gravy (Print version)
Tender oven-baked turkey wings smothered in a rich Southern onion gravy made with pan drippings, stock, and simple seasonings.
# Ingredients:
For the turkey wings
01 -
4 lb (1.8 kg) turkey wings, split into drums and flats
02 -
2 tablespoons olive oil
03 -
2 teaspoons kosher salt, plus more to taste
04 -
1 1/2 teaspoons black pepper
05 -
2 teaspoons garlic powder
06 -
2 teaspoons onion powder
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon poultry seasoning
09 -
1/2 teaspoon dried thyme
10 -
1/4 teaspoon cayenne pepper, optional
11 -
1 large yellow onion, sliced
12 -
1 green bell pepper, sliced
13 -
2 celery ribs, sliced
14 -
1 cup (240 ml) low-sodium chicken stock
For the savory gravy
15 -
4 tablespoons unsalted butter
16 -
1/2 large yellow onion, finely chopped
17 -
3 garlic cloves, minced
18 -
1/3 cup (42 g) all-purpose flour
19 -
Reserved pan drippings from the turkey wings
20 -
2 cups (480 ml) low-sodium chicken stock, plus more as needed
21 -
1 teaspoon Worcestershire sauce, optional
22 -
1/2 teaspoon black pepper
23 -
Chopped parsley, for serving
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Pat the turkey wings very dry and place them in a large roasting pan or deep baking dish.
02 -
Rub the wings with olive oil. Mix the salt, pepper, garlic powder, onion powder, smoked paprika, poultry seasoning, thyme, and cayenne, then season the wings on all sides.
03 -
Scatter the sliced onion, bell pepper, and celery around the wings. Pour 1 cup stock into the pan, cover tightly with foil, and bake for 1 hour and 30 minutes.
04 -
Remove the pan from the oven. Transfer the wings to a plate and pour the pan drippings and vegetables into a heatproof measuring cup or bowl.
05 -
Melt the butter in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Add the garlic, then stir in the flour and cook for 2 minutes.
06 -
Slowly whisk in the reserved drippings, then whisk in 2 cups chicken stock. Add Worcestershire sauce if using and black pepper. Simmer for 5-7 minutes until smooth and lightly thickened.
07 -
Return the wings to the roasting pan and pour the gravy over them. Bake uncovered for 35-45 minutes, until the gravy bubbles and the turkey is very tender. Add a splash of stock if the gravy gets too thick.
08 -
Let the wings rest for 10 minutes. Spoon extra gravy over the top and finish with chopped parsley before serving.
# Good to know:
01 -
For the most tender texture, cook the wings beyond the minimum safe temperature until the meat pulls easily from the bone.
02 -
Use low-sodium stock if your seasoning blend contains salt.
03 -
Best served with rice, mashed potatoes, cornbread dressing, or greens.