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
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.
- 1/2 cup chopped green peppers
- 1 cup chicken broth
Gravy
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup chopped or sliced onions I used a white onion.
- ¼ cup flour
- 1/2 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.
Mon
Wednesday 6th of November 2024
I appreciate the base ingredients but definitely needs A LOT more seasoning.
staysnatched
Thursday 7th of November 2024
You should always season to taste, esp if you are someone who consumes a lot of sodium.
LEBABY
Monday 26th of February 2024
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
Tuesday 27th of February 2024
haha! I love to hear it.
Debra
Saturday 20th of January 2024
Can you add thighs with wings?
staysnatched
Tuesday 23rd of January 2024
Yes.
Tiffany
Wednesday 10th of January 2024
It was delicious thank you!
staysnatched
Thursday 11th of January 2024
Glad to hear it!
Deanna N.
Thursday 4th of January 2024
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
Friday 5th of January 2024
For sure!