Smothered Turkey Wings Recipe (Print version)

Tender oven-braised turkey wings tucked into a rich onion gravy with Southern-style seasoning and silky pan sauce.

# Ingredients:

For the turkey wings

01 - 3 lb (1.35 kg) turkey wings, split into flats and drumettes if possible
02 - 1 1/2 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1/2 teaspoon poultry seasoning
08 - 3 tablespoons neutral oil, divided

For the gravy

09 - 1 large yellow onion, thinly sliced
10 - 1 celery rib, chopped
11 - 1 small green bell pepper, chopped
12 - 3 cloves garlic, minced
13 - 1/4 cup (32 g) all-purpose flour
14 - 3 cups (720 ml) low-sodium chicken or turkey stock, plus more as needed
15 - 1 teaspoon dried thyme
16 - 1/2 teaspoon rubbed sage
17 - 1 bay leaf
18 - Salt and black pepper, to taste
19 - 2 tablespoons chopped parsley, for serving

# Instructions:

01 - Pat the turkey wings very dry. Rub them with salt, pepper, smoked paprika, garlic powder, onion powder, and poultry seasoning. Let stand at room temperature while the oven heats to 350°F.
02 - Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown the wings in batches for 3-4 minutes per side, then transfer them to a plate.
03 - Add the remaining 1 tablespoon oil if the pot looks dry. Add onion, celery, and bell pepper. Cook for 5 minutes, stirring often, then add garlic and cook for 30 seconds.
04 - Sprinkle in the flour and stir until it coats the vegetables. Cook for 3-5 minutes, stirring constantly, until the flour turns light brown and smells toasted.
05 - Slowly whisk in the stock, starting with small splashes to prevent lumps. Stir in thyme, sage, bay leaf, and a small pinch of salt. Bring to a gentle simmer.
06 - Return the turkey wings to the pot or transfer everything to a snug baking dish. Spoon gravy over the wings, cover tightly with foil or a lid, and bake for 1 hour 30 minutes.
07 - Uncover, turn the wings top side up, and bake for 20-30 minutes more, until the meat is fork-tender and the gravy has thickened. Add a splash of stock if it gets too thick.
08 - Discard the bay leaf and rest the wings for 10 minutes. Taste the gravy for salt and pepper, sprinkle with parsley, and serve over rice, mashed potatoes, or dressing.

# Good to know:

01 - Turkey wing size varies, so cook to tenderness rather than time alone.
02 - For deeper flavor, season the wings up to 24 hours ahead and refrigerate uncovered.
03 - Leftovers keep well in the refrigerator for up to 4 days.

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