Southern Soul Food Smothered Turkey Wings
Rating
This old-fashioned Easy Smothered Turkey Wings recipe is served with thick, creamy gravy and is traditionally served with rice.
Ingredients
- ½ cup sliced onions I used white onions.
- 3-4 pounds turkey wings Whole or split. I prefer to use split wings.
- 1-2 tablespoons olive oil Use enough to coat each wing.
- Creole Seasoned Wings (Option 1)
- 1 tablespoon Creole Seasoning
- 1 teaspoon smoked paprika
- salt and pepper to taste
- Standard Turkey Seasoned Wings (Option 2)
- 2 teaspoons poultry seasoning
- 1 teaspoon ground thyme
- 1 teaspoon ground oregano
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- salt and pepper to taste
- foil
- Gravy
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ cup sliced onions I used white onions.
- ¼ cup flour
- 1½ cups broth I used chicken broth.
- ½ cup heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
Instructions
- Preheat oven to 350 degrees.
- Add the sliced onions to the bottom of a 9×13 baking dish.
- Pat the wings dry. Drizzle both sides of the wings olive oil and then sprinkle the spices onto both sides of the wings.
- Rub the spices into both sides of the wings. Ensure the spices completely cover both sides of the wings. Add more spices if necessary.
- Place the seasoned wings over the onions.
- Cover the dish with foil and bake for an hour and a half. While baking if you notice the onions are starting to char, add a little broth to the bottom of the baking dish.
- Remove the pan from the oven and remove foil. Remove the turkey wings from the baking dish and set aside.
- Reserve the turkey drippings and onions that remain in the baking dish. The turkey drippings will be used in the gravy.
- Heat a saucepan or skillet on medium-high heat. Add the butter and olive oil.
- When melted, add in the onions and saute for 3-4 minutes until translucent and fragrant.
- Add in the flour. Add it in stages and stir continuously to avoid clumping.
- Add in the broth, heavy cream, turkey drippings from the pan, smoked paprika, and garlic powder. Stir until the sauce thickens. Return the turkey to the pan with the gravy.
- Bake for an additional 30 minutes (uncovered) or until the turkey reaches a minimum internal temperature of 165 degrees. You can test if the wings have finished cooking by using a meat thermometer. Test the thickest part of the wing.
- If you like for your turkey to fall off the bone, add additional bake time and use your judgment.
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