My Grandma's Smothered Turkey Wings Recipe

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A few months ago I saw a big claim: we're losing the recipes.

Honey, who's losing the recipes? Not I, said the cat. The old school soul food lives right here on this site. And my dears, I think it's time to get back to smotherin' food like our ancestors did.

I told y'all in my chicken a la king post that Southern food has a lot of French influence. While the French/Cajun/Creole call it etouffee the rest of us around the south call it 'smothering': the technique of slowly braising meat and veggies in a pot on the stove and then serving it and the gravy over rice. All whole food, all southern comfort.

Smothered turkey wings are a perfect dish when you want all the flavor and comfort of a whole thanksgiving turkey without having to make one. They're a classic Sunday supper dish, homey and meant to be sopped up with homemade bread rolls.

This is slow cooked, smothered, and just plain delicious to serve with collards and cornbread.

Savory Soul Food Smothered Turkey Wings

These smothered wings are the definition of pure, cozy, one pot Southern comfort food. We start by searing the seasoned wings, then whisk a rich, silky homemade gravy right in the same pot using all that flavorful rendered fat. That's what the wings braise and smother in, honey!

I've seen a lot of smothered turkey wings recipes, but none of them smother the way my grandma does it: right on the stove top in one big ole pot, the wings braise low and slow in that gravy until they are juicy, buttery soft, and then into the oven sothe gravy is perfectly thick and glossy.

You can do either or, meaning stove top or oven, but this is why I do it my grandma's way: being able to control the heat and stewing on the stove top makes for more tender and juicy turkey wings (fast heat shocks protein) before putting it into the oven to thicken the gravy and turn those wings a beautiful burnished bronze.

Even if you're new to Southern food or braising as a technique, my recipe is beginner friendly with clear, step-by-step instructions and photos. You'll get perfectly seasoned, juicy, tender turkey every single time. No guesswork, no tough turkey, no watery gravy.

Ingredients Needed

Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.

• Whole Turkey Wings - these babies are large, honey. One whole wing will be a very generous serving for a grown person. Save the tips for making turkey broth for the holidays.
• Seasonings - not just salt and pepper, we've got ginger, garlic and onion powders, smoked paprika, cayenne
• Fats and Flour - I use oil for searing and butter to help make the gravy.
• Onions, Garlic, and Bell Pepper - these are our aromatics.
• Fresh Thyme - It has a bright lemony flavor that cuts through the richness.
• White Wine and Broth - so. much. flavor. Do not swap water for this.
• Worcestershire Sauce and Hot Sauce - for umami from the Worcestershire, and for brightness from the vinegar and spice of the hot sauce.

Ingredient Swaps

• No turkey wings? You can smother turkey drumsticks and thighs, too!
• No white wine? It's not necessary, though I love the flavor it brings. Swap for more broth or use your favorite non-alcoholic wine.
• No fresh thyme? Dried herbs work great here, and you can always add in a bay leaf, too. Yes, it does do something, I promise!

How to Make Southern Smothered Turkey Wings + Gravy

Step 1

Season the wings.

Cut the drumettes and flats apart. Pat dry. Season all over with the spices.

Step 2

Sear for fat + flavor.

Heat an oval 8 qt Dutch oven over medium-high. Add a little oil. Sear wings in batches until golden brown on all sides. Set aside.

Step 3

Build the base.

Reduce heat to medium. Add sliced onions and bell peppers to the pot with a pinch of salt. Cook until soft and lightly golden. Stir in minced garlic and thyme in the last 2 minutes.

Step 4

Make the roux.

Sprinkle flour over the vegetables and stir until it’s well moistened by all the fat, about 1 minute. This roux will thicken the gravy and give it that velvety texture.

Step 5

Deglaze the pan.

Slowly pour in the white wine, scraping up all the browned bits from the bottom to deglaze the fond (that's good flavor at the bottom of that pot).

Step 6

Build the gravy.

Let it reduce slightly, then whisk in warm chicken broth a little at a time until smooth. Stir in the Worcestershire sauce and hot sauce.

Step 7

Nestle and braise on the stove.

Return the turkey wings (plus any juices) to the pot. The liquid should come about two-thirds of the way up the wings. Cover with a lid and gently simmer on low heat for 1½ hours, until the wings are fall off the bone tender and the gravy is flavorful.

NOTE: you can keep cooking on stovetop instead of in the oven, but the wings will look anemic in color.

Step 8

Finish in the oven + serve.

Preheat the oven to 375°F. Transfer the uncovered pot to the oven and bake for another 1½ hours, letting the gravy reduce and the wings take on a rich, burnished color.

Skim any excess fat from the surface of the gravy. Let the wings rest for 10 minutes, then serve smothered in that glossy gravy over rice, mashed potatoes, or with your favorite Southern sides.

Chef's Tips for the Best Smothered Turkey Wings

• Use the Right Vessel. A heavy Dutch oven holds steady heat and prevents hot spots that can scorch the roux or burn the gravy. Thin pots can cause sticking or uneven cooking, leaving you with watery spots and dry wings.
• Control Your Braise Temperature. Turkey wings get tough if the braising liquid boils too hard; it seizes up the proteins before they can slowly break down. Aim for a gentle simmer (small, lazy bubbles around the pot). If you see vigorous bubbling, lower the heat until it calms down.
• Build Layers of Flavor Early. When you brown the wings, don’t rush it. Let them really sear so the fond (those brown bits) develops on the bottom of the pot and all that fat renders from the skin. That Maillard reaction is the backbone of the gravy's flavor.

Southern Smothered Turkey Wings Recipe

By: Eden Westbrook

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These smothered turkey wings are just as my grandma makes them! Hearty, slow-braised, fall-off-the-bone tender, and covered in a gravy so good you’ll want to pour it over everything! These wings are seasoned generously, seared for flavor, and stewed low and slow until every bite is juicy and tender. That last braise in the oven turns the gravy glossy and rich enough to spoon over rice, mashed potatoes, or a big helping of mac and cheese. It’s old-school soul food made simple, flavorful, and perfect for holidays or cozy weekends at home.

Prep Time: 15 minutes mins

Cook Time: 3 hours hrs

Total Time: 3 hours hrs 15 minutes mins

6 very generous servings

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Ingredients 

• ▢ 6 whole turkey wings, 12 pieces once separated into drumettes and flats – save the tips for turkey broth!
• ▢ 1 tablespoon kosher salt
• ▢ 2 teaspoon black pepper, freshly ground
• ▢ 2 teaspoon garlic powder
• ▢ 2 teaspoon onion powder
• ▢ 2 teaspoon smoked paprika
• ▢ 1 teaspoon ground ginger
• ▢ ½–1 tsp teaspoon cayenne pepper, adjust to your heat level
• ▢ 2 tablespoon neutral oil, for searing
• ▢ 1 large yellow onion, sliced
• ▢ 1 yellow bell pepper, sliced
• ▢ 4 garlic cloves, minced
• ▢ 4 sprigs fresh thyme
• ▢ 4 tablespoon unsalted butter, for the gravy
• ▢ ¼ cup all-purpose flour
• ▢ ½ cup dry white wine
• ▢ 5 cups chicken or turkey broth, enough to come ⅔ up the wings
• ▢ 2 teaspoon Worcestershire sauce
• ▢ 2 teaspoon hot sauce, or to taste
• ▢ hot, cooked, white rice, for serving, optional

Instructions 

• Pat the turkey wings dry with paper towels. Use a knife to separate the drumettes and flats, then season them generously on all sides.
  6 whole turkey wings, 1 tablespoon kosher salt, 2 teaspoon black pepper, 2 teaspoon garlic powder, 2 teaspoon onion powder, 2 teaspoon smoked paprika, 1 teaspoon ground ginger, ½–1 teaspoon tsp cayenne pepper
• Heat the oil in a large 8qt Dutch oven (or other large, heavy bottomed pot) over medium-high heat. Sear the wings in batches until golden brown on all sides, about 2-4 minutes per side. Transfer to a plate.
  2 tablespoon neutral oil
• Reduce the heat to medium and add the sliced onions and bell pepper to the fat in the pot with a generous pinch of salt. Cook until softened and the veggies have turned a little brown, around 6-7 minutes. Stir in the garlic and fresh thyme and cook for another 2 minutes, until the garlic is very fragrant.
  1 large yellow onion, 1 yellow bell pepper, 4 garlic cloves, 4 sprigs fresh thyme
• Melt the butter in the vegetables, then sprinkle in the flour to make the roux. Stir constantly for about a minute to coat the vegetables and cook the flour.
  4 tablespoon unsalted butter, ¼ cup all-purpose flour
• Slowly pour in the white wine while stirring, scraping up the fond from the bottom of the pot. Let is bubble for a minute, then gradually stir in the broth, still getting up any fond or browned bits from the pot. Stir in the worcestershire sauce and hot sauce. Taste and season with salt and pepper as needed.
  ½ cup dry white wine, 5 cups chicken or turkey broth, 2 teaspoon Worcestershire sauce, 2 teaspoon hot sauce
• Return the seared turkey wings and all accumulated juices to the pot. The braising liquid should come ⅔ of the way up the wings. Cover the pot with its lid and bring to a gentle simmer, then turn the heat to medium-low and cook for 1½ hours, checking on it once or twice to ensure the liquid levels stay around that ⅔ mark and stirring so the wings don't stick to the pot.
• Preheat the oven to 375ºF (190ºC). Transfer the pot, now uncovered, to the oven and bake for another 1 to 1½ hours, until the wings are fall off the bone tender and the gravy has reduced to a glossy, spoon-coating consistency.
• Skim any excess fat from the top of the gravy and let the wings rest in the gravy for 5-10 minutes, then serve hot over rice, mashed potatoes, or cornbread. Garnish with fresh thyme, if desired.

Last step!Be sure to snap a pic and share on Instagram #sweetteaandthyme and tag me at @sweet_tea_thyme so we can all see!

Recipe Notes

Chef's Tips

This recipe can be done completely on the stove top (instead of transfering into the oven). Or in the oven completely after searing and creating the gravy (just follow the covered/uncovered instructions). 

Make-Ahead Instructions: Braise the wings a day ahead, refrigerate, and reheat uncovered in the oven until hot and bubbling. The flavors get even better overnight!

Ingredient Swaps

• • No turkey wings? You can smother turkey drumsticks and thighs, too!

• • No white wine? It's not necessary, though I love the flavor it brings. Swap for more broth or use your favorite non-alcoholic wine.

• • No fresh thyme? Dried herbs work great here, and you can always add in a bay leaf, too. Yes, it does do something, I promise! 

Nutrition Information

Serving: 2pieces, Calories: 542kcal (27%), Carbohydrates: 14g (5%), Protein: 40g (80%), Fat: 35g (54%), Saturated Fat: 11g (69%), Polyunsaturated Fat: 7g, Monounsaturated Fat: 14g, Trans Fat: 0.3g, Cholesterol: 140mg (47%), Sodium: 1383mg (60%), Potassium: 756mg (22%), Fiber: 1g (4%), Sugar: 2g (2%), Vitamin A: 799IU (16%), Vitamin C: 41mg (50%), Calcium: 61mg (6%), Iron: 4mg (22%)