Of course! Smothered Turkey Wings are a soul food classic—incredibly tender, falling-off-the-bone turkey braised in a rich, flavorful gravy with onions. It’s the ultimate comfort food.
Here is a detailed, authentic recipe to achieve perfectly cooked, flavorful smothered turkey wings.
Smothered Turkey Wings
This recipe uses a low and slow braising method to ensure the turkey becomes melt-in-your-mouth tender.
Ingredients:
For the Turkey Wings:
· 2-3 whole turkey wings (approx. 3-4 lbs total), separated into flats and drumettes if desired
· 1 tablespoon olive oil or vegetable oil
· 1 teaspoon salt
· 1 teaspoon black pepper
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· ½ teaspoon paprika (smoked paprika is excellent here)
· ½ teaspoon dried thyme
· Optional for extra flavor: ½ teaspoon cayenne pepper or Creole seasoning
For the Gravy & Aromatics:
· 1 large yellow onion, sliced
· 3-4 cloves garlic, minced
· 2 cups chicken or turkey broth (low sodium preferred)
· ¼ cup all-purpose flour
· 2 tablespoons unsalted butter
· 2-3 sprigs of fresh thyme (or 1 tsp dried)
· 1-2 bay leaves
· Salt and pepper to taste
Instructions:
- Season the Turkey:
· Pat the turkey wings completely dry with paper towels. This is crucial for getting a good sear.
· In a small bowl, mix the salt, pepper, garlic powder, onion powder, paprika, and dried thyme. Rub this seasoning blend all over the turkey wings, getting into all the crevices. Let them sit for 30 minutes at room temperature to allow the seasoning to penetrate.
- Brown the Turkey Wings:
· Preheat your oven to 325°F (163°C).
· In a large, heavy-bottomed Dutch oven or oven-safe pot, heat the oil over medium-high heat.
· Carefully place the turkey wings in the pot, being careful not to overcrowd (work in batches if necessary). Sear for 4-5 minutes per side, until a deep golden brown crust forms. Remove the wings and set them aside on a plate.
- Make the Roux & Aromatics:
· Reduce the heat to medium. Add the butter to the pot. Once melted, add the sliced onions. Cook for 5-7 minutes, stirring occasionally, until the onions are softened and translucent.
· Sprinkle the flour over the onions. Cook, stirring constantly, for about 2-3 minutes to create a light brown roux (it will look pasty). This step cooks the raw flour taste out and thickens the gravy.
- Deglaze and Create the Gravy:
· Slowly pour in the chicken broth while whisking constantly. This will prevent any lumps from forming. Scrape up all the browned bits (the “fond”) from the bottom of the pot—this is packed with flavor!
· Add the minced garlic, fresh thyme sprigs, and bay leaves. Bring the gravy to a gentle simmer. It will thicken slightly.
- Braise the Turkey:
· Return the seared turkey wings and any accumulated juices back to the pot, nestling them into the gravy and onions.
· Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
· Braise for 2 to 2 ½ hours. The turkey is done when the meat is extremely tender and pulls away from the bone easily.
- Final Adjustments:
· Carefully remove the pot from the oven. The gravy may look a bit separated or thin; this is normal.
· Remove the turkey wings to a serving platter and tent with foil.
· Place the pot on the stove over medium heat. Bring the gravy to a simmer and let it cook for 5-10 minutes, stirring occasionally, until it reduces and thickens to your desired consistency.
· Taste the gravy and adjust seasoning with more salt and pepper if needed. Remove the thyme stems and bay leaves.
- Serve:
· Pour the rich onion gravy over the turkey wings.
· Serve immediately over a bed of mashed potatoes, rice, or creamy grits to soak up all the incredible gravy.
Key Tips for the Best Smothered Turkey Wings:
· The Sear is Key: Don’t rush the browning step. A deep sear adds immense flavor to both the turkey and the final gravy.
· Low and Slow: Braising at a low oven temperature is the secret to breaking down the tough connective tissue in the wings, resulting in incredibly tender meat.
· Don’t Skip the Fond: Those browned bits at the bottom of the pot after searing are pure flavor. Deglazing the pot with broth ensures you get every bit of it into your gravy.
· Adjust Gravy Consistency: If your gravy is too thin after reducing, you can make a “slurry”: mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this into the simmering gravy until it thickens. If it’s too thick, simply whisk in a little more broth or water.
· Make it Ahead: This dish often tastes even better the next day. Let it cool completely and store it in the refrigerator. The fat will rise to the top and solidify, making it easy to remove for a lighter gravy. Reheat gently on the stove.
Enjoy your delicious, soul-warming meal! It’s a labor of love that is absolutely worth the effort.