Savory Southern Smothered Turkey Wings

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Made from scratch, these smothered turkey wings are a true Southern favorite. Seasoned and roasted turkey wings are baked in a rich homemade gravy for a hearty and comforting family meal.

Five smothered turkey wings on a white plate.

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Turkey isn't just for Thanksgiving and Christmas! This Southern smothered turkey wings recipe can be enjoyed all year round, and let me tell you, they are nothing short of delicious!

Seasoned turkey wings are roasted, and then a rich homemade turkey gravy is made from the drippings, for a bite full of flavor.

This recipe takes a little time to make, but the good news is that they actually require very little hands on time, and it's a really straight forward recipe that's made with a few simple ingredients.

Be sure to try my Air Fryer Turkey Breast and Air Fryer Turkey Burgers too!

Two smothered turkey wings served on rice.

How to make smothered turkey wings

Preheat oven to 375 degrees Fahrenheit. Place the turkey wings in a roasting pan and drizzle them with the olive oil.

In a small bowl, mix the salt, pepper, smoked paprika, cayenne pepper, dried thyme, garlic powder, and onion powder. Sprinkle the seasonings over the wings making sure to cover both sides of the wings.

Seasoned turkey wings in a roasting pan.

Top the wings with the sliced onions and bell peppers and cover with foil. Bake for 1 hour and 15 minutes.

Sliced onions and peppers on the turkey wings in the roasting tin.

After removing the wings from the oven, pour the drippings into a measuring cup (or a something to make it easier to pour).

To make the gravy: Heat the butter in a large skillet over medium heat. Once butter starts bubbling, add the onions and garlic cloves into the skillet. Cook until soft.

Then stir in the sage, smoked paprika, and flour. Cook for 1-2 more minutes.

Stir in the pan drippings from the wings, then slowly stir in the stock. Let the mixture simmer for about 5-7 minutes until it thickens a little.

Stock and drippings added to the pan to make the gravy.

Then pour the gravy over the wings.

Gravy poured over the baked turkey wings.

Bake the wings uncovered for 35-45 more minutes or until they are tender.

Serve and enjoy.

Smothered turkey wings in a roasting tin ready to serve.

Can you make it ahead of time?

These smothered turkey wings are best served as soon as they are ready so that the wings are nice and juicy. You can do the first bake of the chicken wings, make the gravy a few hours ahead, and then do the final cook when you are ready to serve.

If you have leftovers, store them covered in the fridge for up to 4 days. Reheat in the oven at 360 degrees Fahrenheit, covered with foil, until warmed through. You can also freeze any leftovers.

Can you make this with other cuts of turkey?

This recipe is delicious with turkey wings, but you can also make it with turkey legs and thighs as well. Cooking times remain pretty much the same, but use an instant-read thermometer to check that they are fully cooked through. They should register at 165 degrees Fahrenheit.

What do you serve them with?

I love serving these smothered wings on white rice, and mashed potatoes will also work great. Serve them up with your favorite veggie sides like Instant Pot Green Beans and Southern Candied Sweet Potatoes. And if you're looking for other smothered recipes, you'll love these smothered pork chops and this smothered chicken recipe too.

Cooked turey wings and gravy ready to serve.

Recipe Notes and Tips

Pat the wings dry before seasoning them to help get the skin nice and crispy.
Use an instant-read thermometer to check that the wings are cooked through. They should register at least 165 degrees Fahrenheit.
Larger wings will take longer to cook. Cook the wings until tender and the meat falls easily off the bone.

What temperature will turkey fall off the bone?

Turkey is safe to eat at 165°F. However, for tender meat that falls off the bone, it should be cooked to 185-200°F. This allows the connective tissue to fully break down.

Can I freeze the leftovers?

Yes, smothered turkey wings can be frozen. They can be stored in the refrigerator for up to 4 days or frozen for longer storage. When reheating, allow the dish to thaw completely in the refrigerator before baking.

Does this recipe work with chicken wings?

You can use this recipe with chicken wings, but since they are smaller, you will need to reduce the cooking time. A meat thermometer can help ensure they are cooked properly.

I hope you like these smothered turkey wings as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

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4.84 from 37 votes

Savory Southern Smothered Turkey Wings Recipe

Made from scratch, these smothered turkey wings are a true Southern favorite. Seasoned and roasted turkey wings are baked in a rich homemade gravy for a hearty and comforting family meal.

Course Main Course

Cuisine American

Keyword how to cook turkey wings, oven roasted turkey wings, turkey wings with gravy

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 765kcal

Author Tanya

Ingredients

Turkey Wings

3-4 pounds turkey wings split into flats and drums
3 tablespoons olive oil
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons kosher salt
1 teaspoon dried thyme
1 teaspoon black pepper
½ teaspoon cayenne pepper
1 large yellow onion sliced
1 green bell pepper sliced

Gravy

4 Tablespoon unsalted butter
1 yellow onion thinly sliced
2 garlic cloves minced
⅛ teaspoon rubbed sage
¼ teaspoon smoked paprika
¼ cup all purpose flour
Pan drippings from wings
2 cups turkey stock or chicken stock room temperature
Salt and pepper to taste

Instructions

Preheat oven to 375F. Place the turkey wings in a roasting pan and drizzle them with the olive oil.
In a small bowl, mix the salt, pepper, smoked paprika, cayenne pepper, dried thyme, garlic powder, and onion powder. Sprinkle the seasonings over the wings making sure to cover both sides of the wings.
Top the wings with the sliced onions and bell peppers and cover with foil. Bake for 1 hour and 15 minutes.
After removing the wings from the oven, pour the drippings into a measuring cup (or a something to make it easier to pour).
To make the gravy: Heat the butter in a large skillet over medium heat. Once butter starts bubbling, add the onions and garlic cloves into the skillet. Cook until soft.
Then stir in the sage, smoked paprika, and flour. Cook for 1-2 more minutes.
Stir in the pan drippings from the wings, then slowly stir in the stock. Let the mixture simmer for about 5-7 minutes until it thickens a little.
Then pour the gravy over the wings. It will thicken more in the oven. Bake the wings uncovered for 35-40 more minutes or until they are tender. Serve with rice.

Notes

Pat the wings dry before seasoning them to help get the skin nice and crispy.
Use an instant read thermometer to check that the wings are cooked through. They should register at 165F.
Larger wings will take longer to cook. Cook the wings until tender and the meat falls easily off the bone.

Nutrition

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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

This post was originally published on July 29, 2021. It has been updated with additional helpful information.

Comments

4.84 from 37 votes (21 ratings without comment)