This Smothered Chicken Wings recipe is a Southern and soul food favorite. It's the perfect comfort food meal for Sunday dinners, weeknight meals, holidays, and more. Tender juicy wings are served drizzled in well-seasoned onion gravy.
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Key Ingredients
- Chicken Wings
- Broth
- Butter
- Flour
- Spices
- Onions
- Bell Peppers
- Whipping Cream
What Does "Smothered" Mean?
Smothering is a technique used in Southern cuisine and usually within Creole and Cajun dishes. The method involves searing and/or browning meat, vegetables, or seafood in a pan, deglazing the pan with broth or stock, and then using the flavors from the pan to make gravy to "smother" the meal.
Popular dishes include Smothered Pork Chops, Smothered Chicken, Smothered Turkey Wings, Smothered Potatoes and Onions, Smothered Turkey Necks, Smothered Steak, smothered okra, potatoes, and corn.
What Type of Chicken Wings to Use
I love to use split wings/party wings that are already split as opposed to whole chicken wings. Party wings will cook at a more even and consistent temperature. Feel free to use whole chicken wings if you like.
How to Season the Wings
I like to use smoked paprika, garlic powder, salt, and pepper. You can also use your favorite chicken rub.
How to Make Smothered Chicken Wings
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Preheat oven to 350 degrees.
- Season the wings with the spices.
- Add sliced onions and green peppers to the bottom of a 9×13 baking dish.
- Place the seasoned wings over the onions and peppers. Drizzle the broth into the baking sheet along the edges of the pan so you don't remove the spices from the wings.
- Cover the dish with foil and bake.
- Remove the pan from the oven and remove the foil. Remove the chicken wings from the baking dish and set it aside.
- Reserve the chicken drippings, broth, peppers, and onions that remain in the baking dish. The chicken drippings will be used in the gravy.
- Heat a saucepan or skillet on medium-high heat. Add butter and olive oil.
- When melted, add in the onions and saute for 3-4 minutes until translucent and fragrant.
- Add in flour.
- Add in broth, heavy cream or half and half, chicken drippings from the pan, and garlic powder. Stir until the sauce thickens. Return the chicken to the pan with the gravy.
- Bake uncovered.
Cook Time/How Long to Cook
The wings will take around 60-70 minutes to cook for the total cook time. Ensure the chicken reaches a minimum internal temperature of 165 degrees. Use a meat thermometer.
How to Substitute Heavy Cream
You can use any milk in the recipe, keep in mind the flavor of the milk you use will be present in the flavor of the gravy. Heavy whipping cream is recommended because it's great at thickening. If you use milk with less fat or something like almond milk, your gravy won't be as thick.
How to Store Leftovers
Cooked chicken wings can be stored in the fridge tightly covered for 3-4 days.
How to Reheat
This reheats great in the microwave or on the stove if you have plenty of gravy leftover.
Freezer Tips
You can freeze leftovers tightly covered and sealed. For best taste, they will last up to 3 months. Defrost overnight in the fridge and reheat.
Pair With These Sides
Mashed Sweet Potatoes
Ranch Mashed Potatoes
Southern Green Beans
Southern Collard Greens
Baked Corn on the Cob
Southern Candied Sweet Potatoes
More Chicken Wings Recipes
Traeger Smoked Chicken Wings
Honey Hot Wings
Air Fryer Frozen Chicken Wings
Air Fryer Chicken Wings
How to Grill Chicken Wings
Crispy Ranch Chicken Wings
Lemon Pepper Chicken Wings
Sweet Chili Chicken Wings
Air Fryer Buffalo Wings
Garlic Parmesan Wings
Honey BBQ Wings
More Southern Favorites
Southern Cornbread Dressing with Chicken
Seafood Dressing Recipe
Cajun Spiced Turkey
Collard Greens with Ham Hocks
Slow Cooker Crockpot Neck Bones
Southern Pork Neck Bones
Smothered Chicken Wings
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
Chicken
- 2 pounds chicken wings Split party wings or whole chicken wings
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 cup sliced or chopped onions I used a white onion.
- ½ cup chopped green peppers
- 1 cup chicken broth
Gravy
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ cup chopped or sliced onions I used a white onion.
- ¼ cup flour
- ½ cup heavy whipping cream or half and half Either will work fine in the recipe.
- ½ teaspoon garlic powder
Other
- foil
Instructions
- Preheat oven to 350 degrees.
- Season the wings with the spices.
- Add the sliced onions and chopped peppers to the bottom of a 9×13 baking dish.
- Place the seasoned wings over the onions and peppers. Drizzle the broth into the baking sheet along the edges of the pan so you don't remove the spices from the wings.
- Cover the dish with foil and bake for 45 minutes.
- Remove the pan from the oven and remove the foil. Remove the chicken wings from the baking dish and set it aside.
- Reserve the chicken drippings, broth, peppers, and onions that remain in the baking dish. The chicken drippings will be used in the gravy.
- Heat a saucepan or skillet on medium-high heat. Add the butter and olive oil.
- When melted, add in the onions and saute for 3-4 minutes until translucent and fragrant.
- Add in the flour. Add it in stages and stir continuously to avoid clumping.
- Add in the heavy cream or half and half, chicken drippings from the pan, and garlic powder. Stir until the sauce thickens. Return the chicken to the pan with the gravy.
- Bake for an additional 15-25 minutes (uncovered) or until the chicken reaches a minimum internal temperature of 165 degrees. You can test if the wings have finished cooking by using a meat thermometer.
Notes
- Feel free to brown the wings first if you prefer crispy wings. Smothered chicken is not meant to be crispy.
- You can also use your favorite store-bought chicken or poultry rub to season the chicken wings.
- You can use whole wings or split wings. I prefer split because they cook at even temperature and are easier to eat.
- You can omit the heavy cream or half and half if you wish, it’s added for flavor. You can also substitute with milk, etc. The gravy won’t be as thick.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Ashley says
When I saw you post this recipe, I just knew I had to make it for Sunday supper! It is incredible! The gravy was so easy to make and elevated the chicken so much! I served it with your instant pot rice recipe from the gumbo recipe and it was a hit!
staysnatched says
I’m so glad you enjoyed it!
Amanda G. says
Brandi-I was so excited to make these wings, and for good reason! DELICIOUS! A nice variation from always eating bbq or Buffalo wings 😀
staysnatched says
Haha! I love to hear it.
Towanda Wilson says
These were absolutely amazing! Will add to my running list of Stay Snatched faves!
staysnatched says
Wonderful! I’m glad you enjoyed it!
Sydney says
The best Sunday meal. So easy to make! But that is always the case. Cannot wait to have these leftovers for dinner this week
staysnatched says
I'm so glad you enjoyed them!
Robin says
You did it again, Brandi! I left my husband speechless. It's on my running list of recipes. Thank you once again for sharing your love for cooking.
staysnatched says
You’re welcome. Glad you enjoyed it!
Brittany says
I have been trying to find a way to elevate my baked wings for theeee longest and omg this recipe did just that! This gravy is top tier!!!! The gravy was so easy to make and beyond flavorful! Thanks so much for sharing all of these great recipes with us! You’re Out here doing the Lord’s work in the kitchen sis!!! 💕
staysnatched says
Thank you so much for that!
ML says
I tried them for dinner tonight. I think I would cook/bake my wings separately before putting them in to the gravy to finish so the skins are not gummy. The gravy turned out much thicker than I hoped for based on the photo and cook times took much longer for the wings to reach temperature. As much as I liked the idea of this, I don't think I will make this again.
staysnatched says
Thanks for sharing. I'm a fan of thick Southern gravy.
Vhire says
The onions/peppers that you set the wings on when baking… do those get put into the final gravy? The photo looks like it does, but the recipient only mentions adding ‘drippings’ and not the onions/peppers
staysnatched says
Yup. That is the drippings. The drippings are everything from the pan.
PA News says
@staysnatched,
You did not answer the question. What to do with original sliced onions and peppers? Do they get tossed or added to the final gravy?
Thank you.
staysnatched says
I said yup. That means yes and it answers the question. The peppers and onions are a part of the drippings. The recipe instructs you to add the drippings to the gravy. Yes, this includes the peppers and onions. These provide flavor, you wouldn’t want to exclude them.
Linzy says
I made this today and they were Delicious! I never had smothered wings before. Will definitely be doing them again.
staysnatched says
So glad to hear it!
Natasha Latimore says
Heavy cream made the gravy way too thick.
staysnatched says
That's intentional. The gravy is supposed to be thick. We don't eat thin gravy.
KT says
@staysnatched,
I just love this response…baby we from the South, we like it THICK!!!! This recipe was perfection. I’m going to add some additional spices next time for a spicy factor but this is DELISH as is.
staysnatched says
Yessss! Thank you. So glad you enjoyed it.
Monae B. says
Best Sunday dinner, me and the family loved 😍 this recipe 😋 Will definitely make again.
staysnatched says
So glad to hear you will make it again!
Neecy says
I tried this recipe. I loved the gravy however 45 mins wasn't long enough in my opinion. The skin on wings was rubbery. Gravy was amazing though. After the second baking I tried to put wings in air fryer to finish cooking but that didn't help either. I think next time I will use boneless skinless thighs. But I thank you so much for posting
staysnatched says
Every oven cooks at varying speeds due to model and the altitude of where you live. You should always adjust the cook time to fit when the chicken is actually done.
Michael DeZolt says
Hi, I am gonna prepare this recipe today. Looks awesome. I have a question about the broth. Recipes says add to wing pan, and then bake, and after that it says add broth for the gravy. Is there supposed to be more than 1 cup of broth, or is that cup split in the recipe?
staysnatched says
No, it’s the broth from the chicken drippings from the pan of baked chicken.
Adrienne says
The flavor of this gravy is spot on. I just wish there was more!! To the whining about thick gravy just add more chicken broth. super fire, would double the gravy tho but you can’t duplicate drippings and it’s prolly my fault somehow lol
staysnatched says
So true!
Jennifer says
This was incredible! This was a winner winner chicken dinner. Definitely a repeat.
staysnatched says
So glad to hear it!
Patti Goodman says
I made this last night and it was fabulous! I made no alterations to the recipe ingredients, however, I did change the cooking method a bit because I was concerned that we would not like the chicken soggy, as we are used to crispy...but you had me at gravy! lol I placed my wings on top of a double baking rack that I placed into the baking pan. I scattered the onions and pepper under the rack and placed the wings on top. Once in the oven, I poured the broth into the pan (didn't want to spill it) and baked un covered for 40 minutes. I removed the chicken and poured the pan drippings into a pot and began to make the gravy and I also placed the wings under the broiler on low for about 5 minutes to finish crisping up. Once the gravy was done, I placed the wings back into the pan (no rack this time) and pour the gravy carefully around the wings and then baked uncovered for 15 minutes....I know, seems like a lot of extra work, but it was totally worth it!!
Amy C. says
This was fire!! Thank u for sharing sis! Helping folks one recipe at a time!!
staysnatched says
YES! Love to hear it. Thank you.
Sydney says
Made this tonight and it was so easy and so flavorful!!
staysnatched says
So glad to hear you enjoyed it!
Deanna N. says
I have made this twice now, used my own seasonings and I love it! The 1st time gravy was a little thick, but the 2nd time I just thinned it out a little before pouring over the chicken! This is good old-fashioned cooking!
staysnatched says
For sure!
Tiffany says
It was delicious thank you!
staysnatched says
Glad to hear it!
Debra says
Can you add thighs with wings?
staysnatched says
Yes.
LEBABY says
The girls that get it get!!! This recipe definitely slapped!!! It is sooooooo good, I had every intention on sharing a little with my neighbor, but she won’t be be getting any from this batch lol!
staysnatched says
haha! I love to hear it.
Mon says
I appreciate the base ingredients but definitely needs A LOT more seasoning.
staysnatched says
You should always season to taste, esp if you are someone who consumes a lot of sodium.