- Preheat oven to 350°F (175°C).
- Pat turkey wings dry. Rub with olive oil.
- Mix salt, pepper, garlic powder, onion powder, paprika, and thyme. Season wings on all sides.
2) Start the Gravy
- In a large skillet over medium heat, melt butter.
- Add sliced onions and cook 8–10 minutes until softened and lightly golden.
- Add garlic and cook 30 seconds.
- Sprinkle flour over onions and stir for 1 minute to cook off the raw flour taste.
- Slowly whisk in broth until smooth. Add Worcestershire and thyme (if using).
- Simmer 3–5 minutes until thickened. Taste and adjust salt/pepper.
3) Smother & Bake
- Place turkey wings in a large baking dish.
- Pour onion gravy over the wings, coating well.
- Cover tightly with foil and bake for 1 hour 45 minutes to 2 hours 15 minutes, until very tender.
- Uncover and bake an additional 15–20 minutes to brown the top slightly.
- Rest 10 minutes before serving (gravy thickens as it sits).
Serving and Storage
- Serve with: rice, mashed potatoes, mac and cheese, collard greens, green beans, or cornbread.
- Refrigerate: Store in an airtight container up to 4 days.
- Reheat: Warm covered at 325°F (165°C) with a splash of broth, or microwave portions.
- Freeze: Freeze wings with gravy up to 2 months. Thaw overnight in the fridge.
Tips
- Foil is key: tight coverage keeps steam in and makes the wings fall-off-the-bone tender.
- Want deeper flavor? Brown the wings in a skillet 2–3 minutes per side before baking.
- Gravy too thick? Stir in a splash of broth. Too thin? Simmer longer before pouring.
- Watch the salt: Broths vary—taste gravy before adding extra salt.
Variations
- Cajun Smothered Wings: add Cajun seasoning and a pinch of cayenne.
- Creamy Gravy: stir in 1/2 cup cream at the end of simmering the gravy.
- Bell Pepper & Onion: sauté sliced peppers with the onions.
- Slow Cooker: cook on LOW 6–7 hours (add gravy at start), then broil 5 minutes to brown.
Conclusion
Smothered turkey wings are the definition of hearty, homemade comfort—rich gravy, tender meat, and a plate that
feels like a warm hug. Make them once and they’ll end up on your regular dinner rotation.
FAQ
How do I know the wings are done?
They’re done when the meat is very tender and pulls away easily from the bone. For safety, turkey should reach
165°F (74°C), but for “fall-apart” wings, longer cooking is normal.
Can I use turkey drumsticks instead?
Yes—use the same method. Drumsticks may need a bit longer depending on size.
Can I make this ahead?
Absolutely. It reheats beautifully and often tastes even better the next day.
