Name: Smothered Turkey Wings Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Soul Food
Ingredients: 4–6 turkey wings (whole or separated at the joint); 1 large onion, sliced; 1 bell pepper, sliced (optional); 3 cloves garlic, minced; 2 stalks celery, sliced (optional); 2 cups chicken broth or stock (plus more for gravy); 1/4 cup all-purpose flour; 1/4 cup vegetable oil or butter; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 1/2 tsp dried thyme; 1 tbsp Worcestershire sauce (optional)

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Smothered Turkey Wings are one of my favorite comforting soul food dishes. These turkey wings are seasoned to perfection, baked until tender, and smothered in a rich, flavorful gravy that soaks into every bite. It’s the kind of down-home recipe that reminds me of a Sunday dinner or a holiday gathering—but simple enough to make anytime I want something hearty and satisfying.

Why You’ll Love This Recipe

I love this recipe because it turns a humble cut of meat into something deeply flavorful and filling. The slow baking process makes the turkey wings fall-off-the-bone tender, while the homemade gravy brings it all together with rich, savory goodness. It’s budget-friendly, perfect for meal prep, and pairs well with classic sides like mashed potatoes, rice, collard greens, or cornbread. Smothered Turkey Wings Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Turkey wings (whole or separated at the joint)
Onion
Bell pepper (optional)
Garlic
Celery (optional)
Chicken broth or stock
All-purpose flour
Vegetable oil or butter
Salt
Black pepper
Garlic powder
Onion powder
Paprika
Thyme (dried or fresh)
Worcestershire sauce (optional)

Directions

I preheat the oven to 350°F (175°C).
I pat the turkey wings dry and season them generously with salt, pepper, garlic powder, onion powder, paprika, and thyme.
I place the wings in a baking dish or roasting pan, adding sliced onions, garlic, and bell peppers or celery if using.
I pour in just enough chicken broth to come about halfway up the sides of the wings. I also add a dash of Worcestershire sauce for depth.
I cover the pan tightly with foil and bake for about 2 hours, or until the wings are fork-tender.
While the wings are baking, I make the gravy by whisking flour and oil (or butter) in a skillet to form a light brown roux.
I slowly stir in warm chicken broth to the roux until smooth, then season the gravy with salt, pepper, and any remaining spices.
Once the turkey wings are tender, I pour the gravy over them and return the dish to the oven uncovered for an additional 20–30 minutes to let everything meld.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 15 minutes
Cook time: 2 hours 30 minutes
Total time: about 2 hours 45 minutes

Variations

I sometimes brown the turkey wings in a skillet before baking to deepen the flavor.
I use turkey drumsticks or thighs if I can’t find wings.
I add sliced mushrooms or a splash of cream to the gravy for a richer twist.
For extra kick, I include a pinch of cayenne or a few dashes of hot sauce in the gravy.
I’ve also tried this recipe in a slow cooker for a set-it-and-forget-it version—works great.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The wings reheat beautifully in the oven at 325°F, covered with foil for 15–20 minutes. I also microwave individual portions, but I stir occasionally to heat evenly. If the gravy thickens too much, I just stir in a little broth or water while reheating. Smothered Turkey Wings Recipe

FAQs

Can I make this recipe ahead of time?

Yes, I often bake the turkey wings and prepare the gravy a day in advance. I store them separately, then combine and reheat in the oven before serving.

Do I need to separate the turkey wings before baking?

Not necessarily. I like to separate them if they’re large so they cook more evenly and are easier to serve.

What if I don’t have chicken broth?

I’ve used water with a bouillon cube or homemade turkey stock, and it still turns out delicious.

Can I make this without flour?

Yes, I’ve thickened the gravy with cornstarch slurry instead of flour for a gluten-free version. I just add it to the hot broth and stir until thickened.

What sides go best with smothered turkey wings?

I love serving them with mashed potatoes, white rice, collard greens, green beans, or cornbread. The gravy is great over just about anything.

Conclusion

Smothered Turkey Wings are the kind of cozy, satisfying dish I turn to when I want something that feels like a hug on a plate. The tender meat and rich gravy come together effortlessly and always hit the spot. Whether it’s a holiday, Sunday dinner, or just a craving for soul food, this recipe brings full-on comfort every time.