Slow Cooker Smothered Turkey Wings Recipe

Slow Cooker Smothered Turkey Wings with onions and peppers

Slow Cooker Smothered Turkey Wings Recipe

These Slow Cooker Smothered Turkey Wings are seasoned with savory herbs and spices, slow-cooked until tender, and finished in a rich onion-and-pepper gravy. An easy, comforting dinner that's delicious with mashed potatoes or rice.

Course Main Dish

Cuisine American, Southern-Inspired

Prep Time 25

Cook Time 6

Total Time 6 25

Servings people, depending on wing size

Calories 620kcal

Author Savory Thoughts

Equipment

Slow Cooker

Ingredients

2 whole turkey wings cut into sections and patted dry
2 tbsp. Savory Thoughts Gonaïves Seasoning Blend or your favorite all-purpose seasoning
1 tbsp. Savory Thoughts Saint-Marc Seasoning Blend
1 tsp. baking soda
¼ cup white wine vinegar
¼ cup Worcestershire sauce
1 bell pepper sliced
1 large onion sliced
1 ⅓ cups water
2 tbsp. vegetable oil
1½ tsp. salt or to taste
4 tbsp. unsalted butter
4 tbsp. all-purpose flour
¼ cup cooking liquid from the turkey for thickening

Instructions

Season the turkey. Pat the turkey wings dry and place them in a large bowl. Sprinkle with the Gonaïves Seasoning Blend, Saint-Marc Seasoning Blend, baking soda, and salt. Add the white wine vinegar and Worcestershire sauce, mixing until the turkey is evenly coated.
Arrange in the slow cooker. Place the sliced onion and bell pepper in the bottom of the slow cooker. Arrange the seasoned turkey wings over the vegetables and pour in any remaining seasoning liquid from the bowl.
Add the remaining ingredients. Pour in the water and oil, then add the unsalted butter, distributing it around the turkey.
Slow cook. Cover and cook on LOW for approximately 6–8 hours or HIGH for 3–5 hours, until the turkey is tender and reaches an internal temperature of at least 165°F. Cooking times vary depending on the size of the wings and slow cooker.
Prepare the thickener. During the final 30–45 minutes of cooking, carefully remove ¼ cup of the cooking liquid and let it cool slightly. Gradually whisk it into the flour until smooth. If the mixture is too thick, add another small splash of liquid.
Thicken the gravy. Stir the flour mixture into the hot cooking liquid around the turkey. Cover and continue cooking on HIGH for approximately 30–45 minutes, or until the gravy thickens and the flour is fully cooked. Stir the gravy gently as needed.
Taste the gravy and adjust the salt or seasoning if necessary.
Serve. Spoon the gravy over the turkey wings and serve hot with mashed potatoes, rice, or your favorite side dish.

Video

Notes

Frequently Asked Questions

How long do turkey wings take in the slow cooker? Turkey wings generally take about 6–8 hours on LOW or 3–5 hours on HIGH, depending on their size and your slow cooker. Cook until the meat is tender and reaches at least 165°F internally.

Can I cook frozen turkey wings in the slow cooker? For food safety, thaw the turkey wings completely in the refrigerator before cooking. Avoid placing frozen turkey wings directly into the slow cooker.

Do turkey wings need to be covered in liquid? No. The turkey releases moisture as it cooks, and the covered slow cooker helps retain it. The liquid provides moisture and forms the base of the gravy.

How do I thicken smothered turkey wing gravy? Mix all-purpose flour with some of the cooking liquid until smooth, then stir it into the slow cooker during the final 30–45 minutes. Allow the gravy to cook until the flour is fully cooked and the sauce thickens.

Can I make smothered turkey wings ahead of time? Yes! Store the cooked turkey wings and gravy in an airtight container in the refrigerator for up to 3–4 days. Reheat thoroughly to 165°F before serving.

More Turkey Recipes to Try

If you enjoyed these Slow Cooker Smothered Turkey Wings, try my Smothered Turkey Wings, Cajun Turkey Breast, Air Fryer Turkey Breast, and Haitian Turkey Stew (Sos Kodenn).

Additional Notes

Turkey size: Larger turkey wings may require additional cooking time. Use tenderness and internal temperature rather than time alone to determine doneness.

Baking soda: Use the measured amount only. Baking soda can affect the flavor and texture if too much is added.

Seasoning: Adjust the salt based on the sodium content of your chosen seasoning blends.

Gravy: If the gravy is too thick, add a little warm water. If it is too thin, allow it to cook longer on HIGH.

Storage: Refrigerate leftovers within 2 hours and store for up to 3–4 days. Reheat to 165°F.

Nutrition