Description
These Smothered Turkey Wings are seasoned with a flavorful blend of poultry, Creole, and Cajun spices, slow-baked to tender perfection, and served with a rich homemade pan gravy. This classic Southern comfort dish features juicy turkey wings smothered in a savory onion and bell pepper gravy that pairs wonderfully with rice or your favorite side.
Ingredients
Scale
Turkey Wings and Seasoning
- 6–8 turkey wings, cut into sections
- 2 tablespoons poultry seasoning
- 1–2 tablespoons Creole or Cajun seasoning
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon celery salt
- 1 tablespoon monosodium glutamate (Accent), optional
Vegetables and Butter
- 1 large onion, sliced
- 1 bell pepper, sliced
- 0.5 stick unsalted butter, thinly sliced (about 57 grams)
Gravy Ingredients
- Pan drippings from roasted turkey wings
- 63 grams all-purpose flour (0.5 cup)
- 710 milliliters chicken stock or broth (3 cups)
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Set oven to 175°C (347°F). Allow it to heat while you prepare the ingredients.
- Prepare Turkey Wings: Rinse turkey wings under cold running water and pat dry thoroughly with paper towels to ensure seasoning sticks well.
- Season Wings: In a small bowl, combine poultry seasoning, Creole or Cajun seasoning, onion powder, paprika, garlic powder, celery salt, and monosodium glutamate if using. Sprinkle the mixture evenly over the turkey wings and toss to coat thoroughly.
- Assemble for Baking: Coat a large roasting pan with nonstick spray. Place the seasoned turkey wings in the pan in a single layer. Scatter sliced onions and bell peppers evenly over the wings, then top with thinly sliced butter.
- Bake Covered: Cover the roasting pan tightly with aluminum foil and bake in the preheated oven for 75 minutes to allow the wings to cook slowly and absorb the flavors.
- Drain Drippings: Remove the pan from the oven carefully. Pour the pan drippings into a bowl or measuring jug. Return the turkey wings to the oven uncovered to keep warm while you make the gravy.
- Separate Fat: Using a fat separator or by skimming, measure out 120 milliliters of fat from the reserved pan drippings. Keep the remaining drippings for flavor.
- Make Roux: Heat the measured fat in a saucepan over medium-high heat. Whisk in the flour and cook, stirring constantly, for 2 to 3 minutes until the mixture turns lightly golden, which helps remove the raw flour taste.
- Prepare Gravy: Gradually whisk in the chicken stock until smooth. Add the remaining pan drippings, then stir in onion powder and garlic powder. Cook, stirring frequently, until the gravy thickens, about 3 minutes. Remove from heat and season with salt and black pepper to taste.
- Smother Wings: Pour the prepared gravy evenly over the turkey wings in the roasting pan. Cover with foil and return to the oven to bake an additional 30 to 40 minutes, or until the wings are fork tender and fully cooked through.
- Serve: Remove from oven and let the wings rest briefly. Serve hot, topped with the pan gravy, ideally over cooked rice or your preferred side dish.
Notes
- If monosodium glutamate (MSG) is a concern, it can be omitted without greatly affecting flavor.
- For extra smoky flavor, you can add smoked paprika or use smoked turkey wings if available.
- Adjust Creole or Cajun seasoning quantity depending on your spice tolerance.
- To make pan drippings easier to handle, strain before removing fat.
- This dish pairs wonderfully with white rice, mashed potatoes, or crusty bread to soak up the delicious gravy.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern, Cajun
