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Close-up of perfectly cooked smothered turkey wings with savory gravy and fresh herbs.

Smothered Turkey Wings

recipes by meals
Tender, juicy turkey wings smothered in a rich, flavorful gravy made with onions, garlic, and aromatic spices. Perfect for a comforting meal!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings
Calories 350 kcal

Equipment

  • - Large skillet or Dutch oven
  • Mixing bowls
  • - Whisk
  • - Tongs
  • Measuring cups and spoons
  • - Knife and cutting board

Ingredients
  

  • - 4-6 turkey wings split into flats and drumettes
  • - 1 ½ cups all-purpose flour or gluten-free flour
  • - 2 tsp garlic powder
  • - 2 tsp onion powder
  • - 1 tsp smoked paprika
  • - 1 tsp dried thyme
  • - 1 tsp dried oregano
  • - 1 tsp salt adjust to taste
  • - 1 tsp black pepper
  • - 2 cups chicken or turkey broth
  • - 1 cup buttermilk or regular milk
  • - 1 large onion sliced
  • - 3-4 garlic cloves minced
  • - 2-3 tbsp olive oil or butter
  • - Fresh parsley for garnish, optional

Instructions
 

  • Prep the Turkey Wings: Rinse and pat dry the turkey wings. Season generously with salt and pepper.
  • Dredge the Wings: In a large bowl, mix flour, garlic powder, onion powder, smoked paprika, thyme, oregano, salt, and pepper. Dip each wing into buttermilk, then coat thoroughly in the flour mixture. Shake off excess.
  • Brown the Wings: Heat olive oil or butter in a large skillet or Dutch oven over medium-high heat. Brown the wings on all sides (about 3-4 minutes per side). Remove and set aside.
  • Make the Gravy: In the same skillet, add sliced onions and minced garlic. Sauté until softened (about 3-4 minutes). Sprinkle 2-3 tablespoons of the remaining flour mixture into the skillet. Stir to create a roux. Slowly pour in the chicken or turkey broth, whisking constantly to avoid lumps. Bring to a simmer.
  • Smother the Wings: Return the turkey wings to the skillet, coating them in the gravy. Cover and reduce heat to low. Let simmer for 1.5 to 2 hours, or until the wings are tender and the gravy thickens. Stir occasionally.
  • Serve: Garnish with fresh parsley if desired. Serve hot over rice, mashed potatoes, or with your favorite side.

Notes

  • - For a richer flavor, use a combination of butter and oil for browning the wings.
  • - If the gravy becomes too thick, add a splash of broth or water to adjust consistency.
  • - Leftovers can be stored in the refrigerator for up to 3 days.
Keyword Southern-inspired, turkey wings