Posts Tagged with smothered

Ever since I posted my fried Turkey Wings recipe, I’ve been bombarded with recipe requests for the fried version. Finally it’s here! This is pure comfort food! Tender and juicy turkey wings smothered in a thick, savory brown gravy! And the gravy is made from scratch using pan drippings. I worked hard to make this recipe easy peasy!

Spice it Up!

Everyone knows I LOVE a good spice blend. And we definitely have one for these wings! Not too salty and not spicy at all. But, yet, super flavorful. I used my favorite poultry seasoning. Feel free to use yours.

Wangz vs Wings

My local grocery store’s meat department precut my wings or WANGZ! Hallelujah! That saves me some time. No worries if your wings are whole. A quick chop at the joints is all it take. The difference between wings and wangz? Keep scrolling to see how I jazz them up!
I like to add thin slices of onion, bell peppers, and butter. This add a ton of flavor during the baking time. The butter also helps tenderize the meat and keep it moist. So, don’t keep our on that!

It’s All Gravy, Baby!

After baking the wings for awhile, I drain off the rendered pan drippings. I use the fat at the top of the drippings for my gravy. Combine it with flour and you’ll have an amazing roux! A great roux is the foundation to the perfect gravy!

My recipe will yield turkey wing meat that literally slides off the bone! The gravy will thicken even more and stick to the wangz! I serve it all over rice. Throw in some veggies and cornbread for good measure and GOOD EATIN’!

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Smothered Turkey Wings Recipe

Southern style, tender, and juicy turkey wings smothered in a thick, savory, homemade gravy made from pan drippings!

Ingredients

Turkey Wings:

• 6-8 cut turkey wings
• 2 TBS poultry seasoning I use Chef Paul’s Poultry Magic
• 1-2 TBS Creole or Cajun seasoning I use Zatarain’s
• 1 TBS onion powder
• 1 TBS paprika
• 1 tsp garlic powder
• 1/2 tsp celery salt
• 1 TBS Accent optional
• 1 onion sliced
• 1 bell pepper sliced
• 1/2 stick unsalted butter slice thinly

Gravy:

• Pan drippings from wings
• 1/2 cup all purpose flour
• 3 cups chicken stock or broth
• 2 tsp onion powder
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

Turkey Wings:

1. Preheat oven to 350°F
2. Rinse the wings and pat dry with paper towels
3. Mix all spices together in a small bowl
4. Sprinkle the spices over the turkey wings and toss the wings to coat evenly.
5. Spray and large roasting pan with nonstick cooking spray
6. Lay the wings in the pan
7. Add the onions, bell peppers, and butter into the pan.
8. Cover the pan with aluminum foil
9. Bake for 1 hour and 15 mins
10. Remove pan from the oven
11. Drain the pan drippings into a bowl or measuring cup.
12. Place the wings back into the oven uncovered while you make the gravy.

Gravy:

1. Use a fat separator cup or skim 1/2 cup of the fat off the top of the pan drippings. Reserve the rest of the drippings.
2. Pour the fat into a pot and heat on medium high.
3. Whisk in the flour for 2-3 minutes to cook out the flour taste
4. Pour in the chicken stock while whisking
5. Then, pour in the remaining pan drippings.
6. Add in the onion and garlic powders
7. Continue stirring until the gravy thickens; about 3 minutes. (Will thicken more in the oven)
8. Remove from heat.
9. Taste and adjust seasoning as desired.
10. Pour gravy on top of the wings.
11. Cover the pan with foil again.
12. Bake for an additional 30-40 mins* or until wings are tender and cooked completely
13. Serve over warm rice
14. Enjoy!

Recipe Notes

*Turkey wing sizes differ. Bake the wings until they are fork tender. This timing may vary. My wings may be smaller than yours. Additional timing may be needed.