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Southern Oven-Baked Smothered Turkey Wings with Creamy Gravy Recipe

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3.8 from 9 reviews

This Southern Smothered Turkey Wings recipe features tender, oven-baked turkey wings marinated with a blend of savory spices and herbs, then slow-roasted with bell peppers, jalapenos, and onions. Covered in a rich, creamy homemade gravy made from pan drippings, chicken broth, and aromatics, this dish offers a comforting, flavorful meal perfect for family gatherings or hearty dinners.

  • Total Time: 5 hours 30 minutes plus marinating time
  • Yield: 8 servings

Ingredients

Turkey Wings and Marinade

  • 6 pounds turkey wings (about 8 large wing pieces, can also use drumsticks)
  • 4 tablespoons oil
  • 1 teaspoon liquid smoke (optional)
  • 1.5 tablespoons kosher salt
  • 4 teaspoons onion powder
  • 4 teaspoons garlic powder
  • 4 teaspoons oregano
  • 4 teaspoons thyme
  • 2 teaspoons smoked paprika
  • 2 teaspoons rosemary
  • 1 teaspoon black pepper
  • 1/2 - 1 teaspoon cayenne pepper (optional, to taste)

Vegetables and Herbs

  • 3 medium bell peppers (sliced into thin strips)
  • 2 medium jalapenos (optional, sliced thin, seeds removed)
  • 2 large sweet onions (sliced thin)
  • 1/4 teaspoon kosher salt
  • Black pepper to taste
  • 2-3 bay leaves
  • Fresh herb bundle (thyme, rosemary, sage) secured with kitchen twine

Chicken Broth

  • 5-6 teaspoons chicken base
  • 5-6 cups water (to combine with broth concentrate, 1 teaspoon base per 1 cup water)

Gravy

  • 8 tablespoons unsalted butter
  • 1 large onion (finely diced)
  • 3 stalks celery (finely diced)
  • 1/8-1/4 teaspoon kosher salt (or to taste)
  • 10-12 cloves garlic (minced)
  • 3/4 cup all purpose flour (102g)
  • Reserved drippings from the roasting pan
  • 5-6 cups chicken broth (prepared above)
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • Black pepper to taste

Instructions

  1. Marinate the turkey: Coat the turkey wings evenly with oil and optional liquid smoke. Then season thoroughly with kosher salt, onion powder, garlic powder, oregano, thyme, smoked paprika, rosemary, black pepper, and cayenne pepper if using. Place wings in the refrigerator and marinate for at least two hours or overnight to develop deep flavor.
  2. First roast: Preheat your oven to 375°F (190°C). In a roasting pan, spread the sliced bell peppers, jalapenos, and onions in an even layer. Season vegetables with 1/4 teaspoon kosher salt and black pepper. Add bay leaves and the fresh herb bundle on top. Arrange the marinated turkey wings in a single layer above the vegetables and cover the pan tightly with foil. Roast for 90 minutes.
  3. Second roast: After 90 minutes, remove the foil and flip the turkey wings to brown the other side. Return the pan to the oven and roast uncovered for an additional 45 minutes. This helps develop a rich roasted flavor and tenderizes the wings.
  4. Save pan drippings: Once the second roast is complete, carefully pour the pan drippings into a separate heatproof container such as a glass measuring cup. Set aside; these drippings will be used to make the gravy.
  5. Prepare chicken broth: In a bowl or large measuring cup, dissolve the chicken base in hot water at approximately 1 teaspoon base per 1 cup water. Whisk until fully dissolved and set aside to cool briefly.
  6. Cook the aromatics: In a large skillet over medium heat, melt the unsalted butter. Add diced onion and celery, seasoning lightly with salt, and cook for 4-5 minutes until the vegetables are softened. Add minced garlic and cook until fragrant, about 1 minute more. Stir in the all-purpose flour and cook while stirring frequently for 2-3 minutes to form a roux and prevent sticking.
  7. Deglaze the skillet: Carefully pour in the reserved pan drippings from the roasting pan, whisking continuously to incorporate. Gradually add the prepared chicken broth while whisking to create a smooth gravy base.
  8. Finish the gravy: Lower the heat to medium-low and whisk in the heavy cream, Worcestershire sauce, and Dijon mustard. Taste and adjust seasonings with black pepper and salt as needed to balance flavors.
  9. Final roast with gravy: Pour the creamy gravy evenly over the turkey wings in the roasting pan. The gravy will be thin at this stage but will thicken during roasting. Return the uncovered pan to the oven and roast for an additional 45 to 60 minutes, checking occasionally. Add extra broth or water if the pan starts to dry out. The wings should become tender and nearly falling off the bone by the end of cooking.
  10. Serve: Remove and discard the bay leaves and herb bundle. Serve the smothered turkey wings hot over rice, alongside cornbread, biscuits, or your favorite Southern-style sides for a comforting meal.

Notes

  • Marinating the turkey wings overnight develops better depth of flavor and tenderness.
  • If you prefer a less spicy dish, omit the cayenne and jalapenos.
  • For a gluten-free version, substitute the all-purpose flour with gluten-free flour or cornstarch for the gravy.
  • The gravy can be made ahead and reheated; add additional broth or cream if it thickens too much.
  • Keep an eye on the roasting pan during the final roast and add liquid as necessary to prevent drying out and to keep the wings moist.
  • This dish pairs well with classic Southern sides like collard greens, macaroni and cheese, or mashed potatoes.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 5 hours 10 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Southern American

Find it online: https://recipesvibe.com/southern-oven-baked-smothered-turkey-wings-with-creamy-gravy-recipe/