This Smothered Turkey Wings recipe is pure soul food comfort. If you’ve been craving tender, fall-off-the-bone turkey wings covered in rich, savory gravy — this smothered turkey wings recipe is it.
Slow-baked until juicy, then smothered in homemade onion gravy, every bite melts in your mouth.
Whether you’re cooking for Sunday dinner or planning a holiday feast, these Southern-style turkey wings will remind you of home with every forkful.
Simple ingredients, deep flavor, and that classic golden-brown finish make this dish a true crowd-pleaser.
When I say these smothered turkey wings are pure comfort, I mean it.
The kind that fills your kitchen with the smell of slow-cooked goodness and makes everyone ask, “What’s cooking?” The wings are tender, juicy, and coated in a rich, flavorful gravy that’s just begging to be poured over rice or mashed potatoes.
This recipe feels like home—simple, soulful, and absolutely satisfying.
This Smothered Turkey Wings dish is simple, flavorful, and completely satisfying. Taking delicate and juicy turkey wings and covering them in a moreish homemade gravy.
Exceptionally seasoned and cooked to the tenderness of falling off the bone, these wings combine splendidly with any delectable side dish of your choosing.
An authentic, comfort food that is ideal for a cozy dinner at any time of year or for holiday gatherings/suppers.
Do not be deterred from attempting to prepare your own gravy. It may appear daunting, but it is considerably simpler and requires only fundamental, inexpensive ingredients.
Once mastered, you will never want to return to purchasing it from a store again!
SMOTHER TURKEY WINGS
Not just for Thanksgiving, turkey is a mild-flavored meat that makes it the perfect vehicle for some savory, delicious gravy.
While this recipe calls for turkey wings, you could use whichever part of the turkey you like best (this also makes it a great way of using up any leftovers). You could try it with legs, thighs, or even turkey necks for a classic take on the dish.
WHAT DOES IT TO MEAN TO “SMOTHER”
When applied to food, the term “smothered” indicates that the item has been completely covered in a heavy coating of sauce or gravy.
After being browned, the meal is often braised on the stovetop or baked in the oven to finish cooking in its own juices.
Smothered chicken, turkey, and beef are among the most well-known dishes in the world. These types of smothered dishes are particularly rich in taste due to the cooking procedure.
INGREDIENTS NEEDED FOR THIS RECIPE
Herbs – The flavorsome gravy in this dish uses a mix of easy-to-find herbs and spices.
It is strongly advised that you utilize fresh parsley, thyme, and rosemary, as they impart a flavor that is considerably more refined and unique compared to their desiccated counterparts.
You can easily store any surplus herbs in the freezer for use in another dish if you are concerned about food waste.
Possessing this Cajun spice blend on hand is a wise decision, as it imparts a fiery Southern tang to the gravy, which is an ideal complement to this soul food classic.
Turkey wings – The start of the dish! Typically, I purchase whole turkey wings and divide them into flat and drum portions using a sharp knife.
Cooking Oil – Use avocado oil or canola oil. The oil is needed to brown the turkey wings.
Worcestershire & Rice Vinegar: Two cupboard mainstays, a bottled condiment that adds a boost to so many recipes, such as braises and stews. The combination of flavors from the various components makes it special.
Cornstarch – This handy kitchen staple is vital for thickening up your gravy. It may be tempting to just throw it into the pan, but if you do, you will end up with a lumpy sauce filled with balls of raw cornstarch.
Mixing the cornstarch with water to create a slurry will make sure this doesn’t happen, ensuring you end up with a luxuriously thick gravy to pour over your turkey.
Don’t be alarmed if it doesn’t start thickening straight away – the mixture needs to come to a boil to kickstart the process. If nothing’s happening, it means your ingredients aren’t warm enough. Wait a few minutes or kick up the heat to give your dish a helping hand.
FREQUENTLY ASKED QUESTION(S)
Consistent with the dish’s origins in the South, our Smothered Turkey recipe pairs well with freshly baked cornbread, collard greens, and buttery mashed potatoes.
As an alternative that requires less time, it could be served over rice with an ample amount of the flavorful sauce drizzled on top.
While cooked, the wings are left uncovered. For uniform cooking, the wings should be baked with the cover on at all times. Then, for the final few minutes, they were left uncovered to develop a golden-brown hue in the oven.
RECIPE VARIATIONS
This dish is delicious as is but if you’d like more suggestions, here are some other ingredients you may want to add:
Greens such as spinach or kale.
Mushrooms
Beans or peas
Hot peppers for heat
Oregano
TIPS & MORE INFORMATION
There are probably some things you’ll want to know before you prepare these smothered turkey wings.
Please follow the instructions exactly as they appear on the recipe card below. But here’s some more context to help you make these wings with ease:
Using cooking wine or rice vinegar – You may give your food more flavor by using cooking wine or rice vinegar. However, if you don’t have these particular items on hand, you may easily substitute vegetable stock or broth for the wine. This Vegetable Demi-Glace can be used in the same way.
Fresh herbs or dried herbs – Fresh is always best. However, if you don’t have fresh herbs, you can always substitute them for dried herbs.
Broth or water – These smothered turkey wings are best made using water, as this gives you more control over the amount of salt used. In general, the taste will continue to develop due to the other ingredients.
Adding spice – The dish itself is not spicy. If you would like to add some heat to the dish, consider adding cayenne pepper, chili pepper, scotch bonnet pepper, or red pepper flakes.
HOW TO STORE LEFTOVERS
Leftovers can be stored in a sealed airtight container. This smothered turkey wings dish will last in the fridge for up to 5 days.
To extend the shelf life, I recommend storing it in the freezer in a sealed airtight container as this dish will last up to 4 months.
BEST WAY TO REHEAT
The best way to reheat this dish is over the stovetop. Allow the dish to thaw out completely if frozen before reheating.
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How to Make Smothered Turkey Wings Recipe – Juicy, Flavorful, and Full of Soul
Equipment
- Large Saucepan
- Oven optional
Ingredients
- 3 Lbs. Turkey wings; or 6 whole turkey wings; cut in half (remove the flats from the drum)
- 1 Small Onion; Fresh and chopped
- 1 Tbsp. Chopped fresh parsley
- 4 ½ Cups Water
- ¼ Cup All-purpose flour plus 2 Tbsp.
- 1 ½ tsp. Kosher Salt or to taste
- ½ tsp. Ground black pepper
- 4 Tbsp. Cooking oil; Plus more if needed. Consider canola oil, avocado oil, coconut oil
- 2 tsp. Cumin
- 1 Tbsp. Garlic Paste; or 6 garlic cloves; minced
- ½ tsp. Ground Cloves
- 1 Rosemary sprig
- 1 Tbsp. Dried basil
- 1 ½ Tbsp. Cajun Spice
- 2 Tbsp. Tomato paste
- 1 ½ Tbsp. Rice Vinegar
- 2 Tbsp. Worcestershire sauce
Instructions
- Clean and wash the meat thoroughly. Pat the meat dry and season with salt and pepper. Set aside and allow to rest for about 30 minutes minimum. Heat the oil in a large saucepan and brown the meat on all sides over medium-high heat. Best to work in batches. Do not overcrowd the saucepan.
- Remove the meat from the saucepan. Transfer to a paper toweled plate. Add more oil if needed. Then add the onions and garlic paste. In the same saucepan, reduce the heat to medium. Add the tomato paste, onions, and garlic paste. Cook until fragrant (about 30 seconds). Next, add the dried basil and spices (cumin, ground cloves, Cajun seasoning). Stir to mix well. Deglaze with water. Next, add the flour and continue whisking while slowly adding the rest of the water (about ½ cup at a time). Continue to mix until there are no lumps. Season with salt and pepper.
- Add the turkey wings to the gravy. Then add the Worcestershire sauce, rice vinegar, and remaining herbs. Cover and bring to a simmer on medium-low heat for 45 minutes or until tender. Stirring occasionally to avoid sticking to the bottom of the saucepan. Uncover and the sauce should have thickened. Remove from heat. Serve over rice and enjoy. ** To achieve a rich brown color, broil the meat (in an oven-safe saucepan) for a few minutes on low broil.
Catalina says
I made these today and the meat fell off the bone. The gravy came out rich and well-seasoned. We spooned it over rice and cleaned our plates.
Amy says
These wings were fall-off-the-bone tender and that gravy? Absolute soul food. Perfect for cozy dinners!
Mirlene says
thank you, Amy
Terri says
Gravy. You had me at gravy. I knew I had to make this when I saw that, and I was NOT disappointed.
Kristin says
The gravy is probably my favorite part of this recipe. The wings are so tender, but I just love the pop of flavor in the gravy!
Mirlene says
Thank you, Kristin
Maria says
Well, these were a first for me! I made them last night with mashed potatoes, and we loved them.
Beth says
I love the gravy with these. I’ve never made turkey wings like this before. We loved them.
Kim says
Delicious and so easy! Loved how hearty the turkey wings turned out. Cajun spice was a great flavor!
Charles says
These smothered turkey wings look incredible. Sunday is only a few days away! Thank you for sharing!
Kelley says
The sauce was my favorite part of these wings! So stinking good!
Claire says
Great recipe. The gravy had just the right amount of kick to it! Will make again!
Stephanie says
You had me at gravy. That gravy looks amazing and such a rich color! I’ve never had turkey wings before (I save everything but the turkey breast for bone broth) but I think that I’d definitely like this, especially with lots of gravy and mashed potatoes!
Mirlene says
Thank you, Stephanie!
maria Harris Winestein says
I have always had to ways to cook turkey wings. BORING. I saw this recipes and say I try it. HAPPY DAY HAPPY DAY****. My boys love it all 6. I have made it two more times.Once for home and the other for my job dinner party. One women and two men ask for the recipe. Now that is G O O D!
Thank you,
Mirlene says
Thank you so much, Maria!!! I am SO glad your family and friends enjoyed it so much. Thanks for sharing the recipe as well. Have a good day!
Beth Sachs says
These look delicious! My kids are going to love this recipe.
Mirlene says
Good! So glad to hear it.
Ticha says
Trying this tonight !!I’ll be back later for the results. Full Turkey wings no cut up parts.
Nart at Cooking with Nart says
These wings look absoutely delicious and inviting. I swear I could finish them all by myself, lol.
Mirlene says
It’s okay. I have finished them all by myself too. 🙂
Anjali says
I love all of the spices you used in this recipe — it made it so flavorful! Everyone loved it!
Suzy says
These turkey wings have so much flavor! We loved them!
Mirlene says
Thank you Suzy!