There’s something incredibly comforting about juicy, tender turkey wings slow-cooked to perfection in a rich, savory gravy. Whether it’s a Sunday supper or a cozy family dinner, these smothered turkey wings deliver a hearty, soul-satisfying meal that melts right off the bone and fills the kitchen with mouthwatering aromas.
This dish combines golden-browned wings simmered alongside sautéed aromatics and vegetables in flavorful broth. The luscious gravy thickens into a velvety sauce, making every bite a delicious celebration of comfort food traditions.
- Perfectly tender, fall-off-the-bone turkey wings infused with savory, deep gravy flavors.
- Uses simple, wholesome ingredients easily found in your pantry.
- Great for family gatherings or weekend meals that evoke warmth and nostalgia.
- Versatile enough for pairing with mashed potatoes, biscuits, or rice.
Ingredients
- Turkey Wings: 2 to 3 wings, providing tender meat packed with rich flavor for this hearty dish.
- Salt & Freshly Ground Black Pepper: To taste, essential to season the turkey wings and balance the gravy.
- Vegetable Oil or Butter: 2 to 3 tablespoons for browning the wings and sautéing vegetables, adding richness.
- Large Onion, Sliced: One onion, which softens to add sweetness and depth to the gravy.
- Garlic Cloves, Minced: 2 to 3 cloves that bring aromatic warmth and savory notes.
- Carrots, Sliced (Optional): One or two carrots, adding natural sweetness and color to the dish.
- Celery Stalks, Sliced (Optional): Two stalks to enhance the base flavor and texture.
- Chicken or Turkey Broth: 2 to 3 cups, the flavorful liquid that simmers the wings and creates the gravy base.
- Flour: Two tablespoons to thicken the gravy into a smooth, luscious sauce.
- Dried Thyme or Poultry Seasoning: Half teaspoon to infuse the dish with complementary herbal aroma.
- Chopped Fresh Parsley: Optional garnish that adds a pop of fresh color and brightness.
Instructions
- Season and Brown the Turkey Wings
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Begin by generously seasoning the turkey wings with salt and freshly ground black pepper to enhance their natural flavor. Heat the vegetable oil or butter in a large skillet or Dutch oven over medium-high heat. Carefully add the wings and brown them on all sides until they turn golden and develop a flavorful crust, about 5 to 7 minutes total. This browning step deepens the taste and creates a flavorful foundation for the gravy.
- Sauté the Aromatic Vegetables
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Into the same pan, add the sliced onion along with optional carrots and celery if using. Cook over medium heat until the vegetables become soft and fragrant, approximately 5 minutes. Stir in the minced garlic last and cook for an additional minute. This process builds a savory vegetable base that enriches the gravy’s complexity.
- Add Broth and Seasonings
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Pour in the chicken or turkey broth, scraping the bottom of the pan to loosen any browned bits. Sprinkle in dried thyme or poultry seasoning to complement the turkey’s flavor. Bring the mixture to a gentle simmer, allowing the ingredients to meld and the broth to absorb aromatic nuances.
- Simmer and Smother the Wings
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Reduce the heat to low, cover the pot, and let the turkey wings cook slowly and gently for 45 to 60 minutes. This slow simmer tenderizes the meat until it’s fall-off-the-bone soft, while the flavors intensify and marry beautifully in the savory liquid.
- Prepare the Gravy
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Carefully remove the cooked turkey wings from the pan and keep them warm. To thicken the remaining liquid, sprinkle the flour over the simmering broth while whisking constantly to avoid lumps. Continue cooking for several minutes until the gravy thickens to your preferred consistency. Season with extra salt and pepper if needed. The gravy will be rich, smooth, and deeply flavorful.
- Serve and Garnish
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Return the turkey wings to the gravy, or arrange them on a serving platter and pour the luscious gravy over top. Garnish with chopped fresh parsley if desired for a vibrant touch. Serve hot alongside mashed potatoes, buttery biscuits, or fluffy rice for a satisfying Southern-inspired meal.
- Adding a splash of Worcestershire sauce or a bay leaf to the broth can enhance the depth and complexity of the gravy.
- Incorporate mushrooms into the vegetable base to add earthy flavor and texture variations.
- For thicker gravy, create a slurry with extra flour and cold water before whisking it in gently.
- Smothered turkey wings pair wonderfully with macaroni and cheese or roasted greens to complete a flavorful, balanced feast.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a microwave to maintain tenderness and gravy smoothness. Wings and gravy also freeze well for up to 2 months.
Serving Suggestions
Enjoy these smothered turkey wings with creamy mashed potatoes or fluffy rice to soak up delicious gravy. Buttery biscuits, collard greens, or roasted vegetables make great side companions for a true comfort food experience.
- Browning the wings well locks in juices and infuses the gravy with roasted flavor.
- Low and slow simmering ensures maximum tenderness and flavor penetration.
- Use homemade broth if possible for the richest result, but store-bought broth works fine in a pinch.
- Test gravy thickness by dipping a spoon and checking if it coats the back evenly; adjust flour accordingly.
FAQs
- Can I use frozen turkey wings for this recipe?
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Yes, but thaw them fully before cooking to ensure even browning and proper cooking.
- How do I make the gravy gluten-free?
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Substitute the flour with cornstarch or a gluten-free all-purpose flour blend for thickening the gravy.
- Can I make this dish in a slow cooker?
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Absolutely. Brown the wings first, then transfer all ingredients to a slow cooker and cook on low for 4-6 hours until tender.
- What can I serve besides mashed potatoes?
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Rice, buttered noodles, or crusty bread are great alternatives to enjoy with the rich gravy.
- Is this recipe suitable for holidays?
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Yes, it’s perfect for holiday dinners or family occasions where hearty, comforting food is welcomed.
Smothered Turkey Wings
Equipment
- 1 large skillet or Dutch oven for browning and simmering
Ingredients
- 2-3 turkey wings
- Salt and freshly ground black pepper to taste
- 2-3 tablespoons vegetable oil or butter
- 1 large onion sliced
- 2-3 garlic cloves minced
- 1-2 carrots sliced (optional)
- 2 celery stalks sliced (optional)
- 2-3 cups chicken or turkey broth
- 2 tablespoons flour for gravy
- ½ teaspoon dried thyme or poultry seasoning
- Chopped parsley for garnish optional
Instructions
- Season the turkey wings with salt and black pepper.
- Heat vegetable oil or butter in a large skillet or Dutch oven over medium-high heat and brown the wings on all sides until golden, about 5-7 minutes.
- Add sliced onion, carrots, and celery if using, and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 more minute.
- Pour in the broth and add dried thyme or poultry seasoning, then bring to a simmer.
- Reduce heat to low, cover, and let the wings simmer gently for 45-60 minutes until tender and near falling off the bone.
- Remove the turkey wings and keep warm. Whisk the flour into the simmering liquid in the pan until smooth.
- Continue to cook the gravy until thickened to desired consistency, adjusting salt and pepper as needed.
- Return the wings to the gravy or pour gravy over the wings on a serving dish.
- Garnish with chopped parsley if desired and serve with mashed potatoes, rice, or biscuits.
Notes
- Enhance flavor by adding Worcestershire sauce or a bay leaf to the gravy.
- Use mushrooms for extra depth in the vegetable base.
- For thicker gravy, make a slurry with flour and cold water before whisking in.
- Serve with macaroni and cheese or roasted greens for a Southern-style meal.
