When I reminisce of smothered turkey wings, 4 words come to mind… childhood, comfort food, family, and Sundays. Today, I found myself wandering down memory lane and felt compelled to share this classic recipe hoping it might find its way to your kitchen table.
If youre anything like me and prefer the simplicity of cooking turkey parts over the whole bird, this recipe is a game changer. It doesnt require a lot of ingredients, is simple, and the perfect comfort food for a Sunday dinner.[feast_advanced_jump_to]
The pantry staples were selected to bring out the most flavor in the turkey wings that were smothered in a rich savory gravy.
Opt for chicken broth or stock in place of water to infuse your smothered turkey wings with exceptional flavor.
When making gravy, start by sauteing onions and garlic in a mixture of butter and oil. Theres something about that hint of butter that turns your gravy from good to Wow. Do not rush this process.
Also, allow the rawness of the flour to cook out completely before adding your chicken broth.
How to Make Smothered Turkey Wings
I hope you stick around while I share the how-tos and insider tips for making mouth watering turkey wings in gravy. So, here we go:
- Prepare a baking sheet by misting it with avocado oil cooking spray to avoid wings from sticking.
- Wash and pat dry your turkey wings with paper towels before seasoning.
- Arrange wings on the prepared baking sheet and season generously.
- Bake them in a 375 degree preheated oven until they are beautifully brown and tender.
- When the turkey wings are just about done. Start on the homemade gravy.
- To a hot skillet, add butter and avocado oil or grapeseed oil.
- Add onions and saute until translucent. Then, add minced garlic and saute until fragrant.
- Add the flour to the same skillet and saute until the rawness is cooked out.
- Then, slowly add the white wine and chicken broth while whisking to avoid any lumps. Allow this to simmer until it thickens and flavor is reached. Season with a little more kosher salt, garlic powder, and onion powder if needed.
- Pour the gravy over the top of each turkey wings.
Store in any leftover in an airtight container with a tight-fitting lid. Then, place in the fridge for up to 3 days.
To reheat, preheat your oven to 375 degrees. Place your smothered turkey wings on a baking dish or line a baking dish with foil and then into the oven until they are warm throughout.
- Sometime, I like having the butcher cut the turkey wings in half (this is totally optional), and I have them cut the tips off which I use for other things like adding flavor to beans or soups.
- When smothering your wings in gravy, use a perfectly sized baking dish, so your gravy doesnt spread out too much. You will want to be able to spoon the gravy over the top if you want.
- If you like a lot of gravy, I suggest doubling the ingredients for making the gravy.
- If your gravy looks lumpy, pour gravy through a sieve to catch the lumps then youre left with a smooth gravy.
- If your gravy is too thick add more liquid, if too then add more flour making sure to whisk continuously.
When baking, turkey wings should be cooked uncovered especially if youre going for a beautiful crispy golden brown skin. Theres nothing like a perfectly seasoned golden brown turkey wing. However, if youre looking to smother your baked turkey wings in a delicious gravy as in this recipe, the crispiness of the skin will be loss due to the nature of the gravy.
Sure can. Cooking times will differ though. In fact, chicken wings cook much faster than turkey wings which means that dinner will be served a lot faster.
Absolutely, prepare according to the directions. Then, when your smothered turkey wings have cooled off, place them in an air-tight container with a tight-fitting lid and warm gently the following day.
Without a doubt, rice is the ultimate companion when it comes to smothered turkey wings. Whats the point of velvety gravy without the warm embrace of rice.
Given the richness of this recipe, I recommend pairing it with a side that brings a touch of lightness and freshness. Here are a few of my favorites:
CAJUN FRIED TURKEY WINGS RECIPE! | HOW TO FRY TURKEY WINGS
FAQ
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