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Southern Smothered Turkey Wings

Southern smothered turkey wings are browned on the stovetop, then baked low and slow in a savory onion gravy. The meat turns very tender, and the gravy is rich with thyme and pan drippings.
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Prep Time 15 minutes
Cook Time 2 hours 35 minutes
resting 10 minutes
Total Time 3 hours
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For the turkey wings
  • 4 lb turkey wings separated at the joints into drumettes and flats
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp vegetable oil
For the gravy
  • 1 yellow onion large, diced
  • 0.25 cup all-purpose flour
  • 4 cup low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf

Equipment

  • 1 6-quart Dutch oven

Method
 

Season and brown the turkey wings
  1. Heat the oven to 350°F.
  2. Pat the turkey wings dry and season them all over with the kosher salt, black pepper, paprika, garlic powder, and onion powder.
  3. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat.
  4. Brown the wings in batches, skin side down first, for 3 to 4 minutes per side, then transfer them to a plate.
Make the gravy
  1. Add the yellow onion to the Dutch oven and cook over medium heat, stirring, until softened, about 5 minutes.
  2. Stir in the all-purpose flour and cook for 1 minute.
  3. Gradually whisk in the chicken broth until smooth, then add the dried thyme and bay leaf and bring the gravy to a simmer.
Smother and bake
  1. Return the turkey wings and any accumulated juices to the Dutch oven, turning them to coat with gravy, and cover with the lid.
  2. Bake for 2 to 2 1/2 hours, until the meat is very tender and the thickest part of each wing reaches at least 165°F without the thermometer touching bone.
  3. Let the wings rest in the gravy for 10 minutes.
  4. Remove the bay leaf and serve.

Notes

For the most accurate doneness, check the thickest part of a wing without touching bone. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a gluten-free option, use a 1:1 gluten-free flour blend in place of the all-purpose flour.