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smothered turkey wings and gravy on a plate with white rice
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Southern Soul Food Smothered Turkey Wings

This old-fashioned Easy Smothered Turkey Wings recipe is served with thick, creamy gravy and is traditionally served with rice. This is a baked Southern dish my family eats for Sunday dinners and soul food holiday meals.
Course dinner, lunch
Cuisine American
Keyword smothered turkey wings, soul food turkey wings, turkey wings and gravy
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 4 servings
Calories 706kcal
Author Brandi Crawford

Equipment

Ingredients

  • 3-4 pounds turkey wings Whole or split. I prefer to use split wings.
  • 1-2 tablespoons olive oil Use enough to coat each wing.
  • ½ cup diced onions I used white onions.
  • ½ cup diced green bell peppers
  • ½ cup broth I used chicken.
  • foil

Creole Seasoned Wings (Option 1)

Standard Turkey Seasoned Wings (Option 2)

Gravy

Instructions

  • Preheat oven to 350 degrees.
  • Add the diced onions, bell peppers, and ½ cup broth to the bottom of a 9×13 baking dish or 12 inch skillet.
  • Pat the wings dry. Drizzle both sides of the wings olive oil and then sprinkle the spices onto both sides of the wings.
  • Rub the spices into both sides of the wings. Ensure the spices completely cover both sides of the wings. Add more spices if necessary.
  • Place the seasoned wings over the onions and peppers.a
  • Cover the dish with foil and bake for 90 minutes. While baking if you notice the onions and peppers are starting to char, add a little more broth to the bottom of the baking dish.
  • Remove the pan from the oven and remove foil. Remove the turkey wings from the baking dish and set aside.
  • Reserve the turkey drippings, onions, and peppers that remain in the baking dish. The turkey drippings will be used in the gravy.
  • Heat a saucepan or skillet on medium-high heat. Since I use a cast iron skillet, I make the gravy in the same pan. Add the butter to the pan.
  • When melted, add in the flour. Add it in stages and stir continuously to avoid clumping.
  • Add in the broth, turkey drippings from the pan, garlic powder, salt, and pepper to taste. Stir until the sauce thickens. Taste the gravy repeatedly and adjust the spices as necessary.
  • Return the turkey to the pan with the gravy and drizzle gravy onto the top of each wing. Bake for an additional 30 minutes (uncovered) or until the turkey reaches a minimum internal temperature of 165 degrees. You can test if the wings have finished cooking by using a meat thermometer. Test the thickest part of the wing.
  • If you like for your turkey to fall off the bone, add additional bake time and use your judgment.

Video

Notes

  • I provided my 2 favorite ways to season these wings. Pick a method or you can also use your favorite store-bought chicken or poultry rub.
  • You can use whole wings or split wings. I prefer split because they cook at even temperature and are easier to eat.
  • If you want crispy wings, check out the air fryer turkey wings recipe and cook the gravy on the side.
  • I recently updated the gravy recipe to be easier and actually more tasty! If you are looking for the old recipe it's here: 2 tablespoons butter, 1 tablespoon olive oil, ½ cup sliced onions, ¼ cup flour 1 ½ cups broth, ½ cup heavy cream, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika.

Nutrition

Serving: 1split wing with gravy | Calories: 706kcal | Carbohydrates: 16g | Protein: 42g | Fat: 52g