Southern Soul Food Smothered Turkey Wings

Southern Soul Food Smothered Turkey Wings


This old-fashioned Easy Smothered Turkey Wings recipe is served with thick, creamy gravy and is traditionally served with rice.
  • 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
  1. Preheat oven to 350 degrees.
  2. Add the sliced onions to the bottom of a 9×13 baking dish.
  3. Pat the wings dry. Drizzle both sides of the wings olive oil and then sprinkle the spices onto both sides of the wings.
  4. Rub the spices into both sides of the wings. Ensure the spices completely cover both sides of the wings. Add more spices if necessary.
  5. Place the seasoned wings over the onions.
  6. 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.
  7. Remove the pan from the oven and remove foil. Remove the turkey wings from the baking dish and set aside.
  8. Reserve the turkey drippings and onions that remain in the baking dish. The turkey drippings will be used in the gravy.
  9. Heat a saucepan or skillet on medium-high heat. Add the butter and olive oil.
  10. When melted, add in the onions and saute for 3-4 minutes until translucent and fragrant.
  11. Add in the flour. Add it in stages and stir continuously to avoid clumping.
  12. 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.
  13. 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.
  14. If you like for your turkey to fall off the bone, add additional bake time and use your judgment.

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