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Southern Smothered Turkey Wings

Southern smothered turkey wings are browned in a Dutch oven, then baked low and slow in a savory onion, pepper, and thyme gravy. The wings turn fork-tender as the gravy thickens around them.
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Prep Time 20 minutes
Cook Time 2 hours 49 minutes
Resting time 10 minutes
Total Time 3 hours 19 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the turkey wings
  • 4 lb turkey wings separated at the joints, tips discarded
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 2 tbsp neutral oil
For the gravy
  • 1 yellow onion medium, thinly sliced
  • 1 green bell pepper diced
  • 2 celery ribs diced
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 3 cup low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf

Equipment

  • 1 6-quart Dutch oven

Method
 

Season and brown the wings
  1. Heat the oven to 350°F.
  2. Pat the turkey wings dry, then season all over with the kosher salt, black pepper, paprika, garlic powder, and onion powder.
  3. Heat the neutral oil in a 6-quart Dutch oven over medium-high heat.
  4. Brown the wings in batches for 8 to 10 minutes total, turning to brown all sides, then transfer them to a plate.
Make the gravy and bake
  1. Add the yellow onion, green bell pepper, and celery to the pot and cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes.
  2. Add the garlic and cook for 30 seconds.
  3. Sprinkle in the all-purpose flour and cook, stirring, for 1 minute.
  4. Gradually whisk in the chicken broth until smooth.
  5. Stir in the dried thyme and bay leaf, then bring the gravy to a simmer.
  6. Return the wings to the pot, turning them to coat in the gravy.
  7. Cover tightly and bake for 2 to 2 1/2 hours, until the thickest part of each wing reaches at least 165°F and the meat is fork-tender.
  8. Remove the bay leaf and let the wings rest in the gravy for 10 minutes before serving.

Notes

For deeper flavor, brown the wings well on all sides before making the gravy. Refrigerate leftovers for 3 to 4 days or freeze them; use a gluten-free flour blend for a gluten-free option.