Southern Smothered Turkey Wings Recipe

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Southern Smothered Turkey Wings Recipe

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 Time15

Cook Time3

Total Time3 15

Course: Dinner

Cuisine: Southern

Servings: very generous servings

Calories: 542kcal

Author: Eden Westbrook

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.

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