Smothered turkey wings are slow-cooked to perfection in a rich, savory gravy for the ultimate comfort food meal. Each bite delivers fall-off-the-bone flavor that will have you smacking your lips in delight. A comfort-food twist perfect for the holidays or any day.
My auntie was passionate about bold, flavorful dishes that many people call soul food. And I’ve continued to search for unique recipes that deliver bold flavor. So I was thrilled to discover smothered turkey wings.
Do you sometimes find yourself in a food rut? Then, hey, these meaty turkey wings make a terrific alternative to chicken wings for inspiration. And they’re usually on sale around the holidays, so I stock up and freeze them for a fast, cheap meal.
Why Smother Turkey Wings
Smothering is a Cajun and Creole cooking technique that transforms cheap cuts of meat into drool-worthy meals. And, honestly, wings can be tough if not cooked right. Slow-cooking them in their own juices and mouthwatering gravy until tender, and then serving them over rice is the perfect way to elevate the experience.
How to Make Smothered Turkey Wings
Turkey Wings
- Rinse the turkey wings and pat dry with paper towels. This step is controversial, so you do you.
- Drizzle turkey wings with oil and rub it on with clean hands or a brush. Generously season the wings with salt and freshly cracked black pepper. (Photo 1)
- Mix Creole seasoning, turkey seasoning, paprika, garlic powder, onion powder, and cayenne pepper in a small bowl. (Photo 2)
- Sprinkle the seasoning mixture over the turkey wings and rub to coat evenly. (Photo 3)
- Bake the turkey wings on a prepared baking pan in a single layer. Add the onions and bell peppers to the pan. Cover with aluminum foil and bake for about 1 hour and 15 minutes. While they’re baking, prepare the gravy. (Photo 4)
Gravy
- Melt butter in a cast-iron pan over medium-high heat.
- Sauté the onion, garlic, and thyme once the butter melts. Stirring occasionally until the onion is translucent and fragrant, 2-3 minutes. (Photos 5-6)
- Rue – Next, add a tablespoon of the remaining turkey seasoning and flour, stir thoroughly, and cook until the raw flour taste is gone (about 2 minutes). (Photo 7)
- Pour in the chicken broth while whisking, and then add heavy cream and continue whisking until combined. (Photo 8)
- Simmer the gravy for about 3 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt and pepper as desired.
- Smother the turkey wings in the baking pan with the gravy, cover the pan with foil again, and bake for 25-30 more minutes or until the wings are tender and cooked through. (Photos 9-10)
- Serve over warm rice or mashed potatoes and enjoy!
Recipe Variations
- Smother smoked turkey wings for a delicious smoky BBQ flavor.
- Give your wings a zesty, bright kick by adding lemon zest and fresh minced garlic to your seasoning mix.
- Add your favorite mushrooms to the saucepan to make a super savory mushroom gravy for your turkey wings.
Tips and Tricks
- Brine these babies for more tender, flavorful wings. Make your wet brine and soak your turkey wings for 4-5 hours or overnight. Then pat them dry before baking. Or you can dry-brine them by rubbing them with salt and sliding some under the skin.
- Use a Dutch oven or slow cooker for cooking the wings nice and slow for some super juicy and tender turkey.
- Did the gravy turn out a little lumpy? Blitz it in the blender for smooth-as-silk gravy to smother your turkey wings. No one will ever know.
Make-Ahead and Storage Instructions
You can make this deliciousness a day or two ahead, then reheat it in the oven for a quick and impressive meal. You can also store the turkey wings and gravy separately, then assemble and bake when ready to enjoy.
Leftovers last in an airtight container in the fridge for 4-5 days or 3-6 months in the freezer. Reheat it in a 350℉ (177℃) oven or a saucepan on the stovetop with a splash of water or stock.
FAQs
Of course! The cooking time will be shorter for boneless cuts of meat than for the wings.
They sure will, but thaw them in the fridge overnight before starting. You want them to cook evenly and to the bone.
That can happen if they’re undercooked or overcooked. An instant-read meat thermometer will tell you when the wings are cooked perfectly to an internal temperature of 165℉ (75℃). The meat also easily falls off the bone if it’s done.
What to Serve With Smothered Turkey Wings
This meal is a Louisiana masterpiece meant to go with rice. But you could serve it with garlic mashed red potatoes, seasoned rice, or skillet cornbread. Yum!
More Soul-Satisfying Southern Recipes to Try
By Imma
Watch How to Make It
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This blog post was originally published in May 2023 and has been updated with additional tips, new photos, and a video.