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Smothered Turkey Wings are a classic Sunday dinner in the black community. Fall off the bone turkey wings and rice, swimming in an absolutely delicious turkey gravy. It is always a palate party.
Wondering what to eat with smothered turkey wings? Try these mouthwatering sides: Garlic Mashed Potatoes, Healthy Baked Sweet Potatoes, Buttermilk Biscuits, Southern Green Beans, Dirty Rice, and Brown Sugar Glazed Carrots.
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As a professional Chef, I'm always asked what's my favorite thing to eat. I'm sure people expect me to say something fancy, like turkey stuffed with foie gras with 24k gold flakes. Fortunately, that's not the case.
I love gravy and rice! That's why I take my smothered turkey wings recipe seriously. I need that gravy to be seasoned to perfection with moist and fork-tender turkey wings.
Growing up, my dad used to make his in one pot and let it cook down, similar to a pot roast, so that the wings could braise in the gravy; so as the pan drippings were released, it blended right into the rich gravy. This technique keeps the turkey moist and eliminates serving dried turkey.
I've adapted that technique because it keeps me from fighting the turkey wings from falling out of the roasting pan to pour out the pan drippings to make my roux and gravy.
Now, I like this gravy and rice to be thinner, like an au jus, or more of a gumbo consistency than an etouffee or turkey gravy consistency. It's how I was raised and a great reason to find more things to dip and sop up the gravy.
Enough talking; let's jump into making this Southern classic.
Key Ingredients
Before you start whipping up this smothered turkey wings recipe, look at this list of ingredients to make sure you have everything you need for some succulent turkey wings.
Fresh Turkey Wings
Turkey wings come in various sizes, so try to pick similar ones. I usually separate the drum, flat, and wing tip for larger ones, but that can be challenging, so ask your butcher to do it for you. Smaller ones I keep whole. Do not use smoked turkey wings.
Cajun Seasoning
Usually, I would create a seasoning blend of salt, black pepper, cayenne pepper, onion powder, garlic powder, and some herbs, but instead, I saved time and used my favorite low-sodium all-purpose Cajun seasoning.
Chicken Broth
Use a low-sodium chicken broth/ stock. You could make homemade turkey stock with leftover wing tips and vegetable scraps. It only takes 20 minutes to complete.
Aromatics
You'll need the Cajun-Creole trinity, onion, bell peppers, and celery. I also love using bay leaves, fresh thyme, and sage in this recipe.
Seasoning
You'll need worcestershire sauce and tomato paste to add more depth of flavor. The extra texture of the green onions and parsley adds a nice bite and flavor for garnish.
How To Make Smothered Turkey Wings Recipe
Making smothered turkey wings requires time, so if you don't have the time to cook them check the pro tips section below to show you the best way to prep these a day in advance. We will cook turkey wings in a light, flavorful homemade gravy.
Preheat the oven to 375°F. Pierce wings with a small knife, then season evenly and liberally on both sides with Savory Cajun seasoning and salt. Add seasoned turkey wings to a large roasting pan or baking pan.
Heat a heavy bottom pot over medium heat, add oil and butter; once butter is melted, add onion, bell pepper, celery, and shallot; cook for 2-3 minutes.
Add garlic, thyme, sage, cayenne, bay leaves, and flour cook for 1 minute, making sure flour has coated all vegetables.
Add worcestershire and tomato paste, and stir until vegetables are coated with tomato paste. Stir in chicken stock, and bring to a boil.
Pour over the wings and cover the pan with parchment and foil. Bake for 45 minutes, then reduce temperature to 350°F for 1 hour.
Remove the parchment and aluminum foil, turn the wings over, and bake for 45 minutes until the gravy has reduced and the turkey wings are golden brown. Wings are done when you can easily pierce them with a knife.
Serve turkey wings with gravy over rice or mashed potatoes and garnish with green onions and parsley.
How To Store Smothered Turkey Wings
Leftover smothered turkey wings are best 3 days after cooking, and the flavor will be better the next day. However, they'll be delicious for 7 days if stored in an airtight container in the fridge.
After cooling turkey wings, place them in an airtight container and in the freezer for 2 months. Thaw 24 hours before using. If you need them immediately, place them in a bowl with cool tap water.
Pro Recipe Tips & Tricks
Here are the best practices, techniques, substitutes, and flavor builders you'll need for these delicious turkey wings.
- Wash your turkey wings in a white vinegar and water solution to remove any impurities. Then dry with paper towels.
- Turkey wings can vary in size; if you get some large ones, ask the butcher to separate the drum, flat, and tip.
- Cooking time can vary depending on the size of your wings. If you have smaller turkey wings, reduce each oven baking step by 15 minutes.
- I use avocado oil for the high smoke point and health benefits, but you can use olive oil if you have it at home.
- Feel free to swap gluten-free flour for all-purpose flour.
- If you're using seasoning salt or another all-purpose seasoning, omit the tablespoon of salt. Savory Cajun Seasoning is low in sodium. If you're using Savory and watching your sodium omit the extra salt.
- This recipe works great with turkey legs, chicken thighs, and chicken wings.
- Chicken stock and chicken broth can be used interchangeably.
- You could make homemade turkey broth with the leftover tips and vegetable scraps. It only takes 20 minutes to cook.
- If you love a thicker gravy, use 2 ½-3 cups of stock.
- Cook these in a slow cooker/crock pot on low heat for 6 hours.
- If you're not scared, this recipe works well with turkey necks; just get your butcher to cut the halves or thirds, depending on size.
- Prep tip: Cool the gravy before pouring it over the turkey wings, wrap it, and place it in the fridge. The next day take it out of the fridge for 15-20 minutes to come to room temperature before baking.
- Aluminum foil can react chemically with tomato paste; using parchment paper prevents it.
FAQ
Here are the top questions readers have about successfully cooking southern turkey wings.
Turkey is very lean; because of their lack of fat, it's easier to dry them out. To prevent that from happening anytime you make oven-baked turkey wings cook them in chicken broth to add moisture and cover them to prevent any moisture loss. Once they read 165°F with a meat thermometer, they're done.
Turkey wings are seriously one of the best parts of the turkey! Unlike turkey breasts, they're less likely to dry out. And let me tell you, when you season and cook them just right and smother them in delicious gravy, the bone adds this extra burst of flavor that will have your taste buds dancing!
Turkey wings are a great source of protein and nutrients like calcium, selenium, and iron. They have more flavor than turkey beasts, making them more pleasant to eat. You can cook them for comfort food or for a healthy protein option.
Absolutely! I like to wash them in a 4:1, white distilled vinegar-to-water blend to remove any blood and impurities. Then pat dry with paper towels before seasoning them up.
Turkey wings and breasts are white meat, and the legs and thighs are dark meat.
You never leave any raw or cooked poultry like turkey wings out overnight. This will cause rapid bacteria growth, which can cause you to get seriously ill. Remember, it only takes two hours for this to happen, so cool them off faster by separating the wings from the gravy. After the turkey wings and gravy have cooled off, place them in an airtight container in the refrigerator.
Always season your wings on both sides before cooking them to avoid serving bland food. As the wings cook, the flavors from the seasoning will penetrate them. This is impossible to do after they're cooked.
Baking your wings in a broth and covered with aluminum foil will keep them moist and help the meat become fall off the bone tender.
Sometimes you may find traces of pink in your turkey wings even when the internal temperature reaches 165°F, so don't be alarmed. This sometimes happens because the blood cell's (hemoglobin) reaction to the cooking process gives the meat a pinkish hue.
More Soul Food Recipes
Here are a few more yummy recipes to add to your recipe rotation:
- · Southern Potato Salad
- · Louisiana Fried Chicken
- · Southern Pot Roast
- · Instant Pot Collard Greens
- · Southern Black-Eyed Peas
- · Southern Sweet Tea
- · Sweet Cornbread
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Preheat oven to 375°F before pulling the ingredients out.
Step 2: Measure everything out into individual bowls.
Step 3: You an oven thermometer to ensure your oven is heating to the right temperature. Place in the center of the oven while it's preheating. Wait 5 minutes after it's ready to confirm. Then adjust your temperature according if necessary.
Step 4: Start following the recipe and get ready for one of the best smothered turkey wings you've ever had.
Smothered turkey wings are one of the ultimate comfort foods in the South. When you taste the flavor of these, you'll savor every bite. Make them for Sunday dinner or special occasions, or forget making a whole turkey for Thanksgiving and serve up this delicious turkey wangz with gravy.
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📖 Recipe
Southern Smothered Turkey Wings
Ingredients
- 8 turkey wings washed, drum and flat separated
- 4 tablespoons Savory Cajun Seasoning
- 1 tablespoon kosher salt
- 2 tablespoon avocado oil
- 1 tablespoon unsalted butter
- 1 medium onion chopped medium
- 1 bell pepper chopped medium
- 3 stalks celery chopped medium
- 1 shallot chopped medium
- 8 garlic cloves chopped fine
- 1 teaspoon dry thyme or 5 fresh thyme sprigs
- 10 sage leaves chopped or 2 teaspoons dried sage
- 1 teaspoon cayenne
- 3 bay leaves
- 3 tablespoons all-purpose flour
- 4 tablespoons worcestershire sauce
- 1 tablespoon tomato paste
- 5 cups unsalted chicken stock
- 8 green onions chopped, garnish
- ½ cup Italian parsley chopped, garnish
Instructions
- Preheat the oven to 375°F. Pierce wings with a small knife, then season evenly and liberally on both sides with Savory Cajun seasoning and salt. Add seasoned turkey wings to a large roasting pan or baking pan.
- Heat a heavy bottom pot over medium heat, add oil and butter; once butter is melted, add onion, bell pepper, celery, and shallot; cook for 2-3 minutes. Add garlic, thyme, sage, cayenne, bay leaves, and flour cook for 1 minute, making sure flour has coated all vegetables.
- Add worcestershire and tomato paste, and stir until vegetables are coated with tomato paste. Stir in chicken stock, and bring to a boil. Pour over the wings and cover the pan with parchment and foil. Bake for 45 minutes, then reduce temperature to 350°F for 1 hour.
- Remove the parchment and aluminum foil, turn the wings over, and bake for 45 minutes until the gravy has reduced and the turkey wings are golden brown. Wings are done when you can easily pierce them with a knife.
- Serve turkey wings with gravy over rice or mashed potatoes and garnish with green onions and parsley.
Notes
- Wash your turkey wings in a white vinegar and water solution to remove any impurities. Then dry with paper towels.
- Turkey wings can vary in size; if you get some large ones, ask the butcher to separate the drum, flat, and tip.
- Cooking time can vary depending on the size of your wings. If you have smaller turkey wings, reduce each oven baking step by 15 minutes.
- I use avocado oil for the high smoke point and health benefits, but you can use olive oil if you have it at home.
- Feel free to swap gluten-free flour for all-purpose flour.
- If you're using seasoning salt or another all-purpose seasoning, omit the tablespoon of salt. Savory Cajun Seasoning is low in sodium. If you're using Savory and watching your sodium omit the extra salt.
- This recipe works great with turkey legs, chicken thighs, and chicken wings.
- Chicken stock and chicken broth can be used interchangeably.
- You could make homemade turkey broth with the leftover tips and vegetable scraps. It only takes 20 minutes to cook.
- If you love a thicker gravy, use 2 ½-3 cups of stock.
- Cook these in a slow cooker/crock pot on low heat for 6 hours.
- If you're not scared, this recipe works well with turkey necks; just get your butcher to cut the halves or thirds, depending on size.
- Prep tip: Cool the gravy before pouring it over the turkey wings, wrap it, and place it in the fridge. The next day take it out of the fridge for 15-20 minutes to come to room temperature before baking.
- Aluminum foil can react chemically with tomato paste; using parchment paper prevents it.
Le'Shon Young says
I made these last night for the family, it was a big hit. I am more focused on what I eat, but this reminded me of home, so I had to give it try. The New Orleans Savory seasoning was perfect in this dish. If you love Southern Dishes you will not be disappointed. Going give this dish a try.