Southern Smothered Turkey Wings are simply amazing! These juicy wings are coated in a rich, savory gravy that makes every bite melt in your mouth. They’re a true comfort food!
Whenever I make this dish, my family can’t get enough. It’s perfect over a big scoop of mashed potatoes! Just be prepared to fight for the last wing—it’s that good! 😂
Key Ingredients & Substitutions
Turkey Wings: These wings are the star of the dish! If turkey wings are hard to find, chicken wings or thighs are a great alternative. They also hold the flavors well and get nice and tender when cooked.
Spices: The combination of smoked paprika, garlic powder, and onion powder brings depth to the dish. You can use regular paprika if you don’t have smoked. Adjust the spices to your taste, especially if you prefer more heat—add a pinch of cayenne!
Vegetables: Onions and bell peppers add great flavor and texture. You could swap in other veggies like mushrooms or carrots if you have them on hand. Just be sure to adjust the cooking time based on your choices.
Chicken Broth: Low-sodium broth is better to control the saltiness. If you don’t have broth, water can work in a pinch, though it may be less flavorful. You can also enhance water with a bouillon cube!
What’s the Best Way to Achieve Tender Turkey Wings?
Cooking turkey wings to tenderness is key for this dish. The best method is a low and slow simmering process, which breaks down the collagen in the meat. Here’s how to do it:
- After browning, return the wings to the pan and ensure they are nestled into the gravy.
- Cover the skillet with a lid and reduce heat to low. This keeps moisture in and allows the wings to cook evenly.
- Let them simmer for 1.5 to 2 hours. Stir occasionally and spoon gravy over the wings to keep them moist.
This method ensures the wings become juicy and flavorful, soaking up all that delicious gravy. Trust me, it’s worth the wait!
Southern Smothered Turkey Wings with Savory Gravy
Ingredients:
- 4 to 5 turkey wings, separated at the joints
- 1 tablespoon olive oil or vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 cloves garlic, minced
- 2 cups chicken broth (low sodium preferred)
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Optional: hot sauce or cayenne pepper for heat
Time Needed:
This recipe will take you about 15 minutes to prep and then roughly 1.5 to 2 hours to simmer. So, in total, you’re looking at around 2 hours and 15 minutes before you can dig into this delicious meal! It’s a perfect recipe for a cozy weekend dinner.
Instructions:
1. Prepare the Turkey Wings:
Start by rinsing the turkey wings under cool running water. Pat them dry using paper towels—this helps the seasoning stick better! Then, season all sides well with salt, black pepper, smoked paprika, garlic powder, and onion powder.
2. Brown the Wings:
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Carefully place the seasoned turkey wings in the pan and allow them to brown on all sides until they turn golden brown—this should take about 5-7 minutes per side. Once they’re done, take them out of the pan and set them aside on a plate.
3. Cook the Vegetables:
Now, in the same skillet, toss in the thinly sliced onions and bell peppers. Sauté them for about 5 minutes until they’re softened and fragrant. Then, add the minced garlic and thyme, cooking for an additional 1-2 minutes. You want that delicious smell wafting through your kitchen!
4. Make the Gravy Base:
Next, push the vegetables to one side of the pan, and add the butter. Once it melts, sprinkle the flour in and mix it well to create what’s called a roux. Stir it constantly for about 1-2 minutes, until it turns a light golden color—this will help enhance the flavor of your gravy.
5. Add Broth and Combine:
Slowly whisk in the chicken broth to the roux, making sure to mix thoroughly to avoid any lumps. Bring your gravy to a gentle simmer and let it thicken slightly. This is where all the goodness is made!
6. Simmer Turkey Wings:
Now, return the browned turkey wings back to the skillet, gently nestling them into the gravy and vegetables. Cover the skillet with a lid and reduce the heat to low. Allow everything to simmer gently for 1.5 to 2 hours, occasionally spooning the gravy over the wings. This step ensures the wings become tender and fully cooked through.
7. Final Adjustments:
After simmering, give the gravy a taste and adjust the seasoning as needed. You might want to add more salt, pepper, or even a splash of hot sauce if you like a little kick.
8. Serve:
Finally, garnish with some fresh thyme if you wish, and serve hot! These wings are best enjoyed over a bed of creamy mashed potatoes, rice, or grits to soak up all that rich and flavorful gravy. Enjoy your comforting southern meal!
This recipe yields tender, flavorful wings steeped in a deliciously rich and creamy gravy with classic southern-smothered style. Enjoy!
Can I Use Frozen Turkey Wings for This Recipe?
Yes, you can use frozen turkey wings, but it’s essential to fully thaw them first. You can do this overnight in the fridge or quickly by placing them in a sealed plastic bag and submerging them in cold water until thawed. Pat them dry before seasoning!
What Can I Substitute for Chicken Broth?
If you don’t have chicken broth on hand, you can substitute it with vegetable broth or even water. However, adding a bouillon cube or seasoning mix to water can elevate the flavor significantly. Just make sure to adjust the saltiness accordingly.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm them on the stove over low heat, adding a splash of broth or water to keep the wings moist. You can also microwave them, but stir occasionally for even heating.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the turkey wings and gravy a day in advance. Just allow everything to cool, then store it in the fridge. When you’re ready to serve, reheat gently on the stove until heated through, ensuring you don’t dry out the wings.
