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Southern Smothered Turkey Wings

Southern smothered turkey wings are browned in a skillet, then oven-baked under onion and celery gravy until fork-tender. A slow bake at 350°F lets the seasoned turkey wings soak up the savory gravy.
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Prep Time 15 minutes
Cook Time 2 hours 47 minutes
Resting 10 minutes
Total Time 3 hours 12 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lb turkey wings split at the joints
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp vegetable oil
  • 1 yellow onion large, thinly sliced
  • 2 ribs celery thinly sliced
  • 0.25 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf

Equipment

  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Pat the turkey wings dry.
  3. Season the turkey wings all over with the salt, pepper, garlic powder, and paprika.
  4. Heat the oil in a 12-inch skillet over medium-high heat.
  5. Brown the wings in batches, about 3 to 4 minutes per side, then transfer them to a 9x13-inch baking dish.
  6. Add the onion and celery to the skillet and cook over medium heat, stirring, until softened, about 5 minutes.
  7. Stir in the flour and cook for 1 minute.
  8. Gradually whisk in the chicken broth.
  9. Add the thyme and bay leaf, then bring the gravy to a simmer.
  10. Cook, whisking, until slightly thickened, about 2 to 3 minutes.
  11. Pour the gravy and vegetables over the wings and cover the baking dish tightly with foil.
  12. Bake for 2 to 2 1/2 hours, until the meat is fork-tender and reaches at least 165°F near the bone without touching it with the thermometer.
  13. Remove the bay leaf.
  14. Let the wings rest in the gravy for 10 minutes before serving.

Notes

For the best browning, brown the wings in batches rather than crowding the skillet. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a gluten-free variation, replace the all-purpose flour with a gluten-free flour blend.