Smothered Turkey Wings

5 from 7 votes

Tasty and juicy smothered turkey wings are finger-licken good! A thick, creamy, and generously seasoned gravy brings this dish together.

Prep Time30

Cook Time1 45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 908kcal

Author: Jocelyn Delk Adams

Equipment

Large skillet with a lid
Large roasting pan with lid or foil

Ingredients

1 cup Seasoning salt
1/2 cup Ground black pepper
1/4 cup Granulated onion
1/4 cup Granulated garlic
1 tablespoon Ground dried sage
1 1/2 teaspoons Ground dried thyme
8 large Turkey wings split into flats and drumettes, 16 total
1/2 cup Vegetable oil
4 tablespoons Salted butter
1 cup Yellow onion finely chopped
1/2 cup Celery finely chopped
1 tablespoon Garlic finely chopped
8 cups Warm water
2 tablespoons Chicken bouillon powder
1 1/2 cups All-purpose flour
1 10.5 ounce Can of condensed cream of chicken soup or cream of mushroom soup
8 cups Cooked extra long-grain white rice or cornbread dressing.

Instructions

Preheat the oven to 350 F
In a medium bowl, combine 1 cup seasoning salt, 1/2 cup pepper, the granulated onion, granulated garlic, sage, and thyme and stir to mix well.
Dry off the turkey wing pieces with a paper or kitchen towel. Season liberally on all sides with the seasoning mix.
Place a large skillet over medium-high heat and add the vegetable oil and butter. When the butter has melted and the fat is hot, working in batches, add the wing pieces in a single layer, being careful not to crowd that pan. They should sizzle the moment they hit the pan. Let them cook, keeping an eye on the heat and adjusting it if needed to make sure they don't burn, until they are golden brown on the underside, about 4 minutes.Once browned, flip them and cook the second side until golden brown, about 3 minutes more. As the wing pieces are browned, transger to a large roasting pan, arranging them in a single layer and leaving the fa in the pan. Brown the remaining wing pieces the same way. If they don't all fit in a single layer in the roasting pan, you can stack them a bit; just make sure the biggest pieces are on the bottom.
Turn the heat to medium-low. Add the chopped onion, celery, and chopped garlic to the fat remaining in the pan and cook, stirring occasionally, just until translucent, about 3 minutes. Using a slotted spoon, lift the vegetables out of the pan and sprinkle them over the turkey wings. Set the skillet aside.
Pour 2 cups of the water evenly over the turkey wings. Cover the pan with a lid or aluminum foil, then transfer to the oven and cook until the wings are nearly tender, anout 2 1/2 hours.
While the wings are cooking, return the skillet to medium-low heat, add the bouillon powder to the fat remaining in the pan, and whisk to combine. Add the flour and whisk constantly just until toasted, 1 to 2 minutes. Add the remaining 6 cups water, a little at a time, while whisking constantly to prevent lumps and build your gravy.
Add the cream of chicken soup to the skillet, turn the heat to low, and then whisk constantly until the mixture has thickened to a medium gravy consistency, about 8 minutes. Taste this gravy and adjust with seasoning salt and pepper if needed. Set aside until the wings are ready.
When the wings are tender, remove the pan from the oven and, using a slotted utensil, transger the wings to a large plate. Add just enough of the gravy to the broth in the pan to be able to partially submerge the wings and stir to mix. Then return the wings to the pan, flipping them so the side that was up on the first cook is now faving down in the gravy. Re-cover the roasting pan, return it to the oven, and cook the wings until completely tender, 45 minutes to 1 1/2 hours, depending on their size.
Spoon the turkey wings and gracy over rice and serve immediately, with any remaining gravy on the side.

Notes

Leftover smothered turkey wings will keep in an airtight container in the refrigerator for up to 5 days.

Nutrition