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Directions
Prepare the Turkey Wings:
Preheat your oven to 350°F (175°C).
Pat the turkey wings dry with paper towels and season them generously with salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried rosemary.
Brown the Turkey Wings:
In a large skillet or oven-safe Dutch oven, heat the olive oil over medium-high heat.
Add the turkey wings and brown them on all sides, about 4-5 minutes per side. Transfer the browned wings to a plate and set aside.
Make the Gravy:
In the same skillet or Dutch oven, add the chopped onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute, stirring frequently.
Sprinkle the flour over the onions and garlic and cook, stirring constantly, for 1-2 minutes to create a roux.
Gradually whisk in the chicken broth and water, ensuring there are no lumps.
Stir in the heavy cream and bring the mixture to a simmer. Cook for about 5 minutes, or until the gravy has thickened slightly.
Bake the Turkey Wings:
Return the browned turkey wings to the skillet or Dutch oven, ensuring they are nestled into the gravy.
Cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 1.5 to 2 hours, or until the turkey wings are tender and cooked through. Check occasionally and add a bit more broth or water if the gravy becomes too thick.
Finish and Serve:
Once the turkey wings are done, remove them from the oven and let them rest for a few minutes.
Garnish with chopped fresh parsley, if desired.
Serve the turkey wings with the rich gravy over your favorite side dishes.
Kitchen Equipment Needed
Large skillet or oven-safe Dutch oven
Measuring cups and spoons
Wooden spoon or spatula
Whisk
Paper towels
Tips and Variations
Add Vegetables: Incorporate carrots, celery, and bell peppers into the gravy for added flavor and nutrition.
Spice It Up: Adjust the seasoning to your taste by adding a pinch of cayenne pepper or red pepper flakes for a bit of heat.
Use a Slow Cooker: For a hands-off approach, you can cook the turkey wings in a slow cooker on low for 6-8 hours or on high for 3-4 hours.
How to Store Leftovers
Store leftover Smothered Turkey Wings in an airtight container in the refrigerator for up to 4 days. The dish can also be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat gently on the stove or in the oven until warmed through.
Pairings
Smothered Turkey Wings pair beautifully with classic sides like mashed potatoes, rice, cornbread, or steamed vegetables. For a complete meal, consider serving with a side salad or roasted sweet potatoes.
FAQ
Q: Can I use chicken wings instead of turkey wings?
A: Yes, you can substitute chicken wings, but you may need to adjust the cooking time as chicken wings generally cook faster than turkey wings.
Q: How can I thicken the gravy if it’s too thin?
A: If the gravy is too thin, you can thicken it by simmering it longer to reduce it, or by making a slurry of cornstarch and water and adding it to the gravy.
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the dish a day ahead. Simply reheat gently before serving.
Q: What can I do if I don’t have heavy cream?
A: You can substitute half-and-half or milk, but the gravy may not be as rich and creamy.
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