Name: Smothered Turkey Wings
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Southern
Ingredients: For the Turkey Wings:; 3 lb turkey wings, split at the joints if desired; 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 teaspoons smoked paprika; 1½ teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon poultry seasoning (or ½ tsp dried thyme + ½ tsp dried sage); ¼ teaspoon cayenne (optional); For the Gravy:; 2 tablespoons salted butter; 1 large yellow onion, thinly sliced; 2 medium carrots, peeled and sliced into ½-inch rounds; 8 ounces mushrooms, sliced (baby Bella or cremini); 5 cloves garlic, minced; 2 tablespoons all-purpose flour; 2 cups low-sodium chicken stock; 1 tablespoon Worcestershire sauce, soy sauce, or coconut aminos; 1 bay leaf; ½ teaspoon dried thyme (or 2 fresh sprigs); ½ cup half-and-half or heavy cream; Salt, to taste; Chopped parsley or sliced green onion, for garnish

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These Southern-style Smothered Turkey Wings are slow-baked until fall-off-the-bone tender in a savory, onion-rich brown gravy. Comforting, hearty, and full of deep flavor, this dish is perfect for Sunday dinners, holiday meals, or any time you’re craving a soulful home-cooked classic.

Why You’ll Love This Recipe

This recipe is a cozy, stick-to-your-ribs meal made with simple pantry staples and fresh ingredients. The turkey wings are deeply seasoned and seared for flavor, then braised low and slow in a rich, creamy gravy filled with vegetables and herbs. The result is a comforting, melt-in-your-mouth dish that’s as satisfying as it is flavorful. It’s great for meal prep and easy to make ahead for busy nights or big gatherings.

Smothered Turkey Wings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Turkey Wings:

3 lb turkey wings, split at the joints if desired
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons smoked paprika
1½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning (or ½ tsp dried thyme + ½ tsp dried sage)
¼ teaspoon cayenne pepper (optional)

For the Gravy:

2 tablespoons salted butter
1 large yellow onion, thinly sliced
2 medium carrots, peeled and sliced
8 ounces mushrooms (baby Bella or cremini), sliced
5 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups low-sodium chicken stock
1 tablespoon Worcestershire sauce (or soy sauce or coconut aminos)
1 bay leaf
½ teaspoon dried thyme (or 2 fresh sprigs)
½ cup half-and-half or heavy cream
Salt, to taste
Chopped parsley or green onion, for garnish

Directions

Preheat oven to 300°F. Pat the turkey wings dry with a paper towel.
In a small bowl, mix together salt, pepper, paprika, garlic powder, onion powder, poultry seasoning, and cayenne (if using). Rub the seasoning mixture all over the turkey wings.
In a large Dutch oven over medium-high heat, add a little oil and sear the turkey wings in batches for 3–4 minutes per side until golden. Transfer to a plate.
Lower heat to medium. Add the onion and carrots and cook for 4–5 minutes, until lightly softened. Add mushrooms and cook for 3–4 more minutes until they begin to brown. Stir in garlic and cook for 30 seconds.
Sprinkle the flour over the vegetables and stir for 1 minute to coat.
Slowly whisk in the warm chicken stock until smooth. Stir in the Worcestershire sauce, bay leaf, and thyme. Simmer for 1–2 minutes to slightly thicken the gravy.
Nestle the turkey wings back into the pot along with any juices. Spoon some of the vegetables and gravy over the wings.
Cover the pot with a lid (or tightly with foil) and bake for 2½ to 3 hours until the wings are fork-tender. Internal temp near the joints should reach 190–200°F for fall-apart meat.
Uncover during the last 15–20 minutes of baking to allow the wings to caramelize and the gravy to reduce slightly.
Remove from oven and place over low heat. Remove the bay leaf and stir in the half-and-half or cream. Warm gently for 1–2 minutes—do not boil. Let rest for 10 minutes.
Taste, adjust seasoning, garnish with parsley or green onion, and serve hot.

Servings and timing

This recipe serves 6 people.

Prep time: 20 minutes
Cook time: 2–2½ hours
Total time: 2 hours 20 minutes

Variations

Spicy Kick: Increase cayenne or add a splash of hot sauce to the gravy.
Mushroom-Free: Omit mushrooms and add more carrots or celery for a classic flavor.
Cream-Free: For a dairy-free version, skip the cream or substitute with unsweetened non-dairy milk.
Thicker Gravy: Simmer the gravy uncovered a bit longer or add a cornstarch slurry.
Use Wings and Drumettes: If you can’t find turkey wings, this recipe also works well with turkey drumsticks.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over low heat or in a covered dish in the oven at 300°F until heated through. Add a splash of stock if the gravy thickens too much during storage.
This dish also freezes well. Freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I use turkey drumsticks instead of wings?

Yes, turkey drumsticks will also work well in this recipe. Just adjust cooking time as needed.

Can I make this in advance?

Absolutely. This dish actually tastes even better the next day after the flavors have had time to develop.

How do I know when the turkey is done?

The meat should be fork-tender and pull away from the bone easily. A thermometer should read 190–200°F near the joints.

What’s the best pot to use?

A large Dutch oven or any heavy, oven-safe pot with a lid works best for even cooking and braising.

Can I make this on the stovetop?

Yes, just simmer on low heat covered for about 2½ to 3 hours, checking occasionally to prevent sticking.

Is this dish gluten-free?

Not as written, due to the flour. Use a gluten-free flour or cornstarch to thicken the gravy.

Can I use pre-cooked turkey?

This recipe is meant for raw turkey wings. Pre-cooked turkey would become overdone and dry during long baking.

What can I serve with smothered turkey wings?

Mashed potatoes, rice, cornbread, collard greens, or roasted vegetables make excellent pairings.

Do I need to use cream?

No, but it adds richness to the gravy. You can use milk, omit it, or substitute with non-dairy alternatives.

How do I thicken the gravy more?

Let it simmer uncovered after baking or stir in a cornstarch slurry for a thicker consistency.

Conclusion

Smothered Turkey Wings are a soul-warming Southern classic that transforms a humble cut of meat into a luxurious, fork-tender dish drenched in rich gravy. With its simple ingredients and slow-cooked flavor, this recipe is perfect for family dinners, special occasions, or any time you’re craving comfort food with heart.