The search ends here for the best Smothered Turkey Wings recipe you’ll ever have! Well-seasoned wings are roasted until they fall-off-the-bone and paired with a scrumptious gravy that’ll make you smack those lips. A true, down-home Southern staple to enjoy for the coziest anytime dinner or perfect for holiday events/supper!

smothered turkey wings in large black oval roasting pan with green beans and rice on the side

The holidays are upon us! Are you partaking in the festivities…are you working on your Thanksgiving or Christmas menus? As we get further and further into the autumnal vibes, I’m enjoying all the cozy recipes. Seriously so excited to share all the goodness coming to you before the year ends! Whether you’re still searching for holiday-centered inspo or just looking to cook up some new recipes; you know I got you. But first, let’s chat about this one right here!

The Best Smothered Turkey Wings 🙌🏾

Listen, ain’t nothing like a dish that’s smothered and covered, y’all. To be honest, I’m not a huge fan of whole, roasted turkeys. I know, it’s what like 90% of households have on the holiday table, but I’m just not a part of that team. Real talk, I often find them to be dry and just too much work, ha. However, turkey wings are more my jam. Roasted until golden, caramelized perfection and swimming in an extra rich, flavorful gravy until fall-apart tender, whew.

Other recipes: braised short ribs, fluffy rosemary sweet potato rolls, the coziest skillet chicken pot pie w/ biscuits, real deal southern green beans, my reader-fave southern collard greens, and this smoked gouda mac– yum.

black hand with gold serving spoon with gravy over smothered turkey wings on white scalloped plate

What You’ll Need For This Recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Turkey wings: The main attraction, peeps! Turkey wings are biggg, def not like the size of a chicken wing, obvi. I typically buy whole turkey wings and then split them myself with a sharp knife, separating the flat and drum pieces. Some stores sell already-cut turkey wings if you do prefer less work.
  • Olive oil: Just a touch for coating the turkey wings and spices.
  • Worcestershire: A pantry staple, bottled condiment that gives a boost to so many dishes, like braises and stews. It has a unique combo of flavors from various ingredients. Also, it kinda acts like an umami flavor bomb, too.
  • Seasonings & herbs: These smothered turkey wings are popping with flavor all over and seasoned so nicely- amen. We’re using herbs de provence, lightly dried parsley, onion powder, smoked paprika, garlic powder, cayenne powder, ground allspice, and salt/pepper.
  • Onion & bell pepper: The seasoned turkey wings are placed on top of a bed of an onion/bell pepper mixture…the infusion of everything, gah.

& For Your Homemade Turkey Gravy…

  • Butter & olive oil: For sautéing the onions + garlic.
  • Onion: Nothing beats an onion-rich gravy.
  • Garlic: A few cloves for garlicky greatness, yum.
  • Flour: Used to help sop up the fat and thicken the gravy.
  • Turkey stock: To really drive home on the turkey-flavored vibes.
  • Dry white wine: Any dry white wine like a sauvignon blanc or pinot grigio.
  • Fresh thyme: Herbs like fresh thyme add a delish, fragrant pop.
  • Heavy cream: Brings the gravy together by giving it creamy richness.
  • Salt + pepper: To season the gravy to your desired taste.
  • Bay leaves: For more depth of flavor in these smothered turkey wings.
smothered turkey wings with gravy in large black oval roasting pan with gold serving spoon on the side

How To Make Smothered Turkey Wings

(Note: please see the recipe card directly below for the complete written instructions.)

  • Preheat the oven to 325°F.
  • Add the wings into a bowl and drizzle with the olive oil. Then add in the worcestershire, herbs de provence, parsley, onion powder, paprika, garlic powder, allspice, and salt/pepper-to taste. Massage everything, making sure the wings are thoroughly coated in the seasoning mixture and set aside.
  • Meanwhile, add the chopped onion and bell pepper into a roasting pan or baking dish, toss together and arrange in an even layer on the bottom of the pan. Season the onion/bell pepper with salt/pepper- to taste. Then place the seasoned wings right on top of the aromatics.
  • Cover the roasting pan/vessel tightly with foil. Place the pan into the oven and roast the wings for 90 minutes.

How To Make Smothered Turkey Wings: II

  • After the first roast, remove the pan from the oven and remove the foil. Increase the oven heat to 375°F. Flip and place the wings, uncovered, back into the oven. Roast the wings for another 60 minutes.
  • Meanwhile, let’s prepare the turkey gravy. Heat the butter and olive oil in a large, deep skillet over medium heat. Once the mixture is sizzling, add in the onion and sauté until tender and golden brown. Then add in the garlic and continue cooking until fragrant. Sprinkle the flour over the onions and stir to coat, cooking until the flour dissipates. Then slowly pour the stock into the skillet while whisking the mixture constantly, scraping up any bits.
  • Then pour in the wine and whisk to combine. Add in the thyme and whisk in the cream, whisking well to combine. Season the gravy with salt/pepper- to taste and add in the bay leaves. Reduce the heat to medium-low and let the gravy simmer until nicely thickened, stirring often. Once the gravy has thickened up nicely, reduce the heat to the lowest setting to keep warm until the wings are done with the second roast.
smothered turkey wings with rice and green beans on small white scalloped plates

How To Make Smothered Turkey Wings: III

  • After the wings’ second roast, remove the pan from the oven. Carefully pour the gravy over the wings, making sure everything is smothered and covered in the gravy- the wings will not be fully submerged in the gravy, that’s okay.
  • Place the pan back into the 375°F oven and roast the wings, uncovered, for 1 hour. Then remove the pan from the oven and shut off heat.
  • Serve these smothered turkey wings alongside your favorite side dishes!

What Does “Smothering” Mean?

Great question! The term “smothered” from a culinary lens refers to a piece of food that is extensively coated in a thick sauce or gravy. The said food is typically cooked in its own juices after going through the browning process and being finished via the stovetop or during an oven-braise. Foods that are well-known for being smothered also include chicken, pork, and beef. These types of smothered foods are super deep in flavor because of the cooking technique.

smothered turkey wings in large black oval roasting pan

Why This Smothered Turkey Wings Recipe Works (& Why You’ll Love It!) ♡

Here’s why you’ll get hype over these succulent turkey wings, friends:

  1. Flavorrr on flava…There’s tons of flavor-filled, heartwarming, rib-sticking goodness found here that you will enjoy. Extra tender turkey wings all sopped up in rich and robust turkey gravy, I mean…drool-city! 😛
  2. Restaurant-quality…Don’t we love us a homemade recipe that’s super straightforward, easy, and filled with that restaurant-luxe quality?! These smothered turkey wings deliver just that, the wow factor is present. They remind me of a dish you’d find at your local southern-centered joint!
  3. Connection to southern culture…It’s no secret that Southerners love nearly anything that’s smothered, heck, we invented it. I grew up on rich, soulful food being served every now and then. A lot of Black functions/events always have some sort of smothered dish on the table at gatherings; smothered turkey wings, smothered pork chops, country fried steak/chicken covered in gravy, etc…pure comfort food.
  4. Holiday option…If you’re committed to having turkey on the holiday table, these smothered turkey wings are a must. They can be served up for holidays like Thanksgiving, Christmas, Kwanzaa, Easter Sunday, and other holiday-centered celebrations or family reunions.
  5. Not serving a crowd? Unless I’m cooking for a large gathering, I usually cook for 2-4, tops. A whole turkey often feeds a bajillion folks, but these smothered turkey wings are perfect for a smaller, intimate crowd.
black hand holding smothered turkey wing with gold serving spoon

FAQs, Tips + Tricks, & More Information:

You may have additional questions about this smothered turkey wings recipe. Like other BBR recipes, I always recommend sticking to the recipe as it is written in the recipe card, below. However, here’s some extra info:

  • Heavy cream alternative? The use of heavy cream is highly unmatched to anything else for gravy- just keeping it real. Coconut cream might work here. Please know that this recipe has only been tested using heavy cream, experiment at your own risk. Let us know if you do try something else! ♡
  • Do I have to use white wine? If you don’t have this specific ingredient or are NA; simply replace the wine with more turkey stock/broth, yay.
  • A note on lightly dried parsley. This is an item that’s typically found in herb section of the grocery store (next to the fresh herbs). I keep this one stocked in my fridge and since it’s lightly dried, it hydrates during the cooking process. Fresh parsley works well, too!
  • Gluten-free needs? Swap out the all-purpose flour and replace with any gluten-free baking flour as a 1:1 ratio. Other alternative options for your gluten-free needs include arrowroot and tapioca flour.
  • Aim for turkey stock. If you can, aim for using turkey stock for these smothered turkey wings. The overall flavor will be even better. However, turkey broth or chicken stock/broth can be used in a pinch.

What To Serve With Smothered Turkey Wings?

Listen, you’ve gotta pair these delicious wings with some sides…

smothered turkey wings with rice and green beans on small white scalloped plates

Y’all will adore these Smothered Turkey Wings; so perfect for holiday entertaining or a special anytime dinner. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

Other flavor-filled mains to tap into:

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smothered turkey wings with gravy in large black oval roasting pan with gold serving spoon on the side

The Best Smothered Turkey Wings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Quin Liburd
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 6 1x
  • Category: Main Dishes
  • Method: Roasting, Stovetop
  • Cuisine: Southern
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Description

The search ends here for the best Smothered Turkey Wings recipe you’ll ever have! Well-seasoned wings are roasted until they fall-off-the-bone and paired with a scrumptious gravy that’ll make you smack those lips. A true, down-home Southern staple to enjoy for the coziest anytime dinner or perfect for holiday events/supper!


Ingredients

Scale

For the turkey wings:

  • 4 lbs whole turkey wings, flat & drum piece split- tips left on, reserved for later use, or discarded (about 8 total turkey wing parts)
  • 2 tablespoons olive oil
  • 2 tablespoons worcestershire
  • 1 tablespoon herbs de provence
  • 1 tablespoon lightly dried parsley
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne powder
  • 1/2 teaspoon ground allspice
  • kosher salt & freshly ground black pepper, to taste
  • 1/2 large yellow onion, chopped- (other half saved for gravy!)
  • 1 large green bell pepper, chopped

For the turkey gravy:

  • 6 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 large yellow onion, sliced into half moons
  • 3 cloves of garlic, finely minced or pressed
  • 1/2 cup all-purpose flour
  • 4 cups turkey stock (or chicken stock), plus more as needed
  • 1/4 cup dry white wine, such as sauvignon blanc or pinot grigio
  • 46 sprigs fresh thyme, de-stemmed
  • 1/2 cup heavy whipping cream
  • kosher salt & freshly ground black pepper, to taste
  • 2 bay leaves

Instructions

  1. Position a rack in the middle of the oven and preheat the oven to 325°F.
  2. Pat the turkey wings dry with paper towels. Add the wings into a super large bowl and drizzle with the olive oil. Then add in the worcestershire, herbs de provence, parsley, onion powder, paprika, garlic powder, allspice, and salt/pepper-to taste. Use your hands (fitted with disposable gloves, if desired) to massage everything together, making sure the wings are thoroughly coated in the seasoning mixture and set aside.
  3. Meanwhile, add the chopped onion and bell pepper into a large, deep roasting pan or baking dish, toss together and arrange in an even layer on the bottom of the pan. Season the onion/bell pepper with a bit of salt/pepper- to taste. Then arrange the seasoned wings right on top of the aromatics, nestling them in an even layer. It’s okay if some of them are touching/slightly overlapping.
  4. Cover the roasting pan/vessel tightly with foil. Place the pan into the oven and roast the wings for 90 minutes.
  5. After the first roast, remove the pan from the oven and remove the foil. Increase the oven heat to 375°F. Use tongs to gently flip the wings. When the temperature is reached, place the wings, uncovered, back into the oven. Roast the wings for another 60 minutes.
  6. Meanwhile, let’s prepare the turkey gravy. Heat the butter and olive oil in a large, deep skillet over medium heat. Once the mixture is sizzling, add in the onion and sauté until tender and golden brown, about 6-7 minutes. Then add in the garlic and continue cooking until fragrant, about 1 minute. Sprinkle the flour over the onions and carefully stir everything to coat. Allow this mixture to cook for 1-2 minutes until the flour dissipates. Then slowly pour the stock into the skillet while whisking the mixture constantly, scraping up any bits on the bottom of the pan. Continue whisking well to ensure that you get any little hidden pockets of flour. 
  7. Once the mixture is smooth, pour in the wine and whisk to combine. Then add in the thyme and whisk in the cream, whisking well to combine. Season the gravy with salt/pepper- to taste and add in the bay leaves. Reduce the heat to medium-low and let the gravy simmer until nicely thickened, stirring often, about 10 minutes. Taste the gravy and adjust seasoning to preference, if desired. Feel free to add in more stock to adjust gravy to your desired consistency. Once the gravy has thickened up nicely, reduce the heat to the lowest setting to keep warm until the wings are done with the second roast.
  8. After the wings’ second roast, remove the pan from the oven- don’t shut off the heat. Carefully pour the gravy over the wings. Then grab a utensil and gently stir the wings around, making sure everything is smothered and covered in the gravy- the wings will not be fully submerged in the gravy. This is good because we want some turkey parts exposed to caramelize in the final roasting.
  9. Place the pan back into the 375°F oven and roast the wings, uncovered, for 1 hour. Then remove the pan from the oven and shut off heat. There may be some pockets of accumulated fat. Use a large spoon to skim off or a turkey baster to suck out the fat, as needed.
  10. Serve these smothered turkey wings alongside your favorite side dishes. I love serving these turkey wings with rice/mashed potatoes with extra gravy and aromatics spooned right over it all. Enjoy!

Notes

  1. Stock is more preferred here, but broth can also be used.
  2. Gluten-free needs? Swap out the all-purpose flour and replace with any gluten-free baking flour as a 1:1 ratio. Other alternative options for gluten-free needs include arrowroot and tapioca flour.
  3. Please read the blog post in its entirety for more tips + tricks.
black hands holding the side of black oval roasting pan with smothered turkey wings and gold serving spoon