We are searching data for your request:
Upon completion, a link will appear to access the found materials.
1 Prep the turkey wings: Use poultry sheers or a sharp knife to separate each turkey wing into 3 segments—drumette, flat, and tip. Set aside the tips for making stock.
2 Slow roast the turkey wings: Place turkey wing drumettes and flats, skin side up, onto a rimmed baking sheet or roasting pan. Toss with olive oil. Sprinkle with salt.
Cover with aluminum foil and put into a 275°F oven for 2 1/2 hours.
3 Make the stock: While the turkey wing drumettes and flats are roasting, make stock with the tips. Heat 2 Tbsp olive oil in a medium, thick-bottomed pot on medium high heat. Add the turkey wing tips and let them brown on all sides.
Add the chopped carrot, onion, and celery, and sauté them for a few minutes with the wings.
Add 3 cups of water, enough to cover the wings and vegetables, and salt. Bring to a boil on high heat, then reduce to a low simmer on the lowest setting. Cover and let simmer while the wings roast in the oven, a couple of hours.
4 Strain the stock: When the wings are close to being done, strain the stock so you can start making the gravy. Remove and discard the largest solids from the pot. Then strain the rest of the stock through a fine mesh strainer. Reserve the stock for the next step.
5 Make the gravy: Make a roux by melting 3 Tbsp butter in a medium sized, thick-bottomed pot, on medium heat. Add the flour and whisk to combine. Let the roux cook and bubble for a minute or so.
Slowly whisk in the turkey stock you made in steps 3 and 4, whisking constantly to break up any lumps.
Whisk in the mustard, salt, pepper, and thyme. Whisk in the cream. Let simmer on low heat to thicken.
6 Broil the wings to brown them: After 2 1/2 hours of slow cooking in the oven, the turkey wings should be fall apart tender (if not, you can leave them in longer until they are).
Remove the foil and place the wings on a rack a few inches under the broiler. Broil for 5 minutes or so, until the wing skin gets somewhat browned.
7 Scrape the wing roasting pan drippings into the gravy: You don't have to do this, but it will add even more flavor to your gravy. If the drippings are really stuck to the pan, place the roasting pan on your stovetop and turn on the burners under the pan.
Add a cup of water to the pan and use a metal spatula to scrape up the drippings. Pour them off into the pot with the gravy.
To serve, pour the gravy over the wings. Serve with a side of mashed potatoes, root vegetables, or cauliflower.
These smothered turkey wings may take an hour to bake, but the prep time is minimal, and not only are they delicious, but they also super easy to make because all the magic happens in the oven. No stovetop!
- You&rsquoll need a few ingredients such as paprika, minced garlic, chicken bouillon, with vegetables like bell peppers and celery, and red pepper flakes for that extra spicy kick.
- The Turkey wings are then generously massaged with the spices and carefully arranged inside a deep baking dish.
- Chicken broth is then poured inside the baking dish, covered with a foil, and baked until the flavor goes deep into the wings.
- After one hour of baking, remove the foil paper and bake for an additional thirty minutes. Then the smothered turkey will be golden brown on the surface, flavorful, and fork-tender.
If you are a fan of anything wings, you are going to love this smothered turkey wing recipe. It will remind you of biscuits and gravy with one exception, it&rsquos turkey wings!
How to Make Smothered Turkey Wings
Among all the soul food turkey wing recipes, this recipe is different and can stimulate your taste buds greatly. This dish is also known as the smothered turkey wings cream mushroom for the presence of creamy mushroom along with the gravy and spicy tang. So, let’s move on to the recipe:
- 3-4 large turkey wings
- ½ tbsp of salt and poultry seasoning
- 1 tsp of garlic powder
- 1 ½ cups of olive oil
- ½ cup of chopped onions
- 1 cup of water
- 1-package of chicken soup mix (any choice)
- ½ cups of cream of mushroom
Methods of Preparing Step by Step:
At first, the turkey wings are needed to be marinated. For that, dry the wings with a kitchen towel and grease olive oil on all sides. After that, sprinkle salt seasoning and garlic powder to enhance the taste of inner meat.
Then rub poultry seasoning on the wings and rub gently with hands-on on all sides. After sprinkling salt and pepper on the wings, set the marinated wings aside for a few hours to mix the spices perfectly.
Then place the seasoned wing on a greased baking pan and sprinkle some more salt. Now it’s time to make the gravy. Start by taking the sliced onions and place them on the wings. Add water and packed soup to get a thicker gravy.
Then place the prepared smothered turkey wings in oven and bake over 350-degrees for 40 minutes. Meanwhile, take a bowl and pour cream of mushroom in it. Add salt and remaining soup mix to make a creamy mixture for the wings.
After that, take out the baking pan and separate the wings from the soup gravy. Then mix the mushroom cream and gravy perfectly for a few minutes. Toss the upper layer of the turkey wings with the gravy and bake for the final 25 minutes.
Finally, serve the smothered turkey wings with any of your favorite main course meals and spread the gravy on top before eating.
Smothered Turkey Wings
You may see those packs of turkey wings in the meat case at the market and think back to those dried up Thanksgiving turkey wings, asking yourself why anybody would want those! When they're attached to a whole turkey, that's often the case. Overcooked, dried up wings that nobody wants to eat. If you're not from the south, you may never have even considered stewing them on their own. It really makes a big difference and they are delicious!
When turkey wings are slow stewed, they are fall off the bone tender and though wings are the most traditional - because they are inexpensive - with time adjustments other cuts work well with this method too.
As usual, there are as many ways of cooking them as there are cooks. Some folks like to season them, then sear them in cooking oil, put them in a baking pan, cover with water or chicken broth, seal up with foil and bake. Some saute the veggies and others like to sub in a couple cans of cream of chicken or mushroom soup for the homemade gravy. Some like to use a scant amount of water with the wings and make the gravy completely separate, then pour it over the cooked wings. Some folks do all kinds of yummy, chefy things with them, and, though I prefer this simplified version, there's nothing wrong with any of those other methods. honestly, they're all good! The one thing turkey wings do require is good seasoning, so be sure to be generous.
For more of my favorite chicken and turkey recipes, check out the collection on my Pinterest page!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Recipe: Smothered Turkey Wings
Yield: About 4 servings
- 3-4 pounds raw turkey wings
- 1 tablespoon all-purpose or chicken seasoning salt (like Lawry's) , or to taste
- 1/2 teaspoon freshly cracked black pepper , or to taste
- 1/2 teaspoon Creole or Cajun seasoning , or to taste, optional
- 1 teaspoon poultry seasoning
- 2 ribs celery , trimmed and sliced thick
- 2 cups thinly sliced onion
- 1 green bell pepper , sliced thin
- Chicken broth , or plain water, to cover
- 1/2 cup whole milk
- 1/4 cup all-purpose flour
- 2 teaspoons Kitchen Bouquet , optional
Cut wings at the joints and add all pieces to a large pot. Mix together seasoning and season wings generously toss. Top wings with the vegetables and add chicken broth or cool water to almost cover. Bring to a boil and stir in the remaining seasonings. Reduce heat to a bare bubble and let simmer for about 2 hours or until tender use a slotted spoon to remove wings to a large bowl or serving platter, covering to keep warm.
Whisk together the 1/2 cup of milk with the flour and Kitchen Bouquet and slowly stir into the pot, bring back up to boil and cook, stirring until mixture thickens. Taste and adjust seasonings as needed. Pour gravy over the wings and place extra into a gravy boat for the table. Serve right away with rice, greens and cornbread.
Cook's Notes: You can use this method for other cuts of turkey (legs, thigh, breast), chicken, even bone-in pork chops, though you'll need to adjust cooking times and check internal temperature to make sure it's cooked through. All purpose seasoning salt is recommended. It typically contain a mixture of salt, sugar, paprika, turmeric, onion and garlic powder and sometimes herbs such as parsley, basil, oregano and sage. You may substitute salt with some of those if you don't have the blend. Substitute pimentos, red, orange or yellow bell peppers or hot peppers, ribbed and seeded, if desired. May also use GravyMaster or substitute a gravy packet prepared according to package directions instead.
Slow Cooker: Season and sear wings in oil first, then add wings and all remaining ingredients, including the gravy to slow cooker. Cook on low for 6 hours.
To Bake: Preheat oven to 325 degree F. Toss wings with seasonings and add along with veggies to a roasting pan. Whisk together 2 cups chicken broth with 1/4 cup of flour and Kitchen Bouquet and pour over the top. Cover tightly with a double layer of aluminum foil and bake for 2 hours uncover, toss and return to oven to cook another 30 minutes or until wings are cooked through and tender.
Creole Style: Add two cans of diced tomatoes with green chilies, before topping with broth or water.
Check These Recipes Out Too Y’all!
Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
The flavorsome gravy in this dish uses a mix of easy-to-find herbs and spices. If you can, it’s best to use fresh parsley, thyme and rosemary as these will deliver a cleaner and more distinctive taste that is worlds apart from their dried counterparts.
If you are concerned about waste, you can easily store any leftover herbs in the freezer for use in another dish. The Cajun spice in this recipe is a useful blend to have on hand, and helps give the gravy a spicy Southern kick that is the perfect complement to this soul food classic.
In keeping with the Southern-inspired roots of this dish, our Smothered Turkey recipe is delicious served with buttery mashed potatoes, collard greens and freshly baked cornbread. For a less time-intensive alternative, you could also have it over rice, with plenty of the savory sauce poured generously over the top
The wings are cooked and uncovered. If baking, the wings should always be covered to assure that they are cooked evenly. Then uncovered in the last few minutes to so they can obtain their golden brown color.
- 5 turkey wings
- 1 small onion, chopped (Optional)
- 1 teaspoon seasoned salt
- 1 teaspoon poultry seasoning
- 1 teaspoon ground black pepper
- 1 teaspoon minced garlic
- 1 ½ cups water, divided
- 1 (10.75 ounce) can cream of mushroom soup
Preheat oven to 350 degrees F (175 degrees C).
Place turkey wings and onion in a casserole dish sprinkle seasoned salt, poultry seasoning, black pepper, and garlic on both sides of each wing. Pour 1/2 cup water into the casserole dish. Cover casserole dish.
Bake in the preheated oven until browned, 1 hour.
Stir cream of mushroom soup and 1 cup water together in a bowl pour over turkey wings into casserole dish and return to oven, uncovered.
Smothered Turkey Wings
The third recipe in my budget kuts series is smothered turkey wings. I’m accustomed to eating turkey legs, turkey breast, turkey necks and turkey wings year around so when Thanksgiving comes around eating turkey holds no luster.
This is for delicious turkey wings that will hit the spot when it’s served over rice with sweet peas. Maybe this year instead of cooking a whole turkey you’ll make some wings.
Southern Smothered Turkey Wings
Tell me you don’t love when the oven does all the work?! Of course, you do! Here’s one that you can put in your back pocket and pull out whenever you need to. It’s sooooo good!
4 turkey wings, cleaned & patted dry
1/2 tablespoon of Cajun seasoning
1 teaspoon fo Goya Complete seasoning
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of black pepper
1 teaspoon of Liquid seasoning
A few dashes of Worcestershire sauce
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
1/2 teaspoon of black pepper
1 tablespoon of cornstarch
Preheat the oven to 375. Liberally season the chicken wings and add them to a casserole dish. Then, add in the water and cover tightly with foil. Cook the turkey wings for about 45 minutes or until tender. Then remove from the oven and make the gravy.
To make the gravy, add all of the ingredients to a bowl and whisk until smooth. Then, pour the liquid over the turkey wings and add back the oven, uncovered, for about 25 minutes.
Then, serve while still warm.
Southern Smothered Turkey Wings
Recipes Baked Turkey Wings : The BEST Smothered Turkey Wings Recipe: How To Make Baked Turkey Wings In Gravy
6 Medium Turkey Wings
1 Medium Green Bell Pepper, Chopped
1 Small Onion, Chopped
4 Tbs All-Purpose Flour
2 Tbs Margarine or Butter
2 Cups Water
1 Cup Chicken or Turkey Broth
2 Chicken Flavor Bouillon Cubes
2 Tsp Seasoning Salt
2 Tsp Parsley Flakes
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Sage
1 Tsp Thyme
1 Tsp Black Pepper
1. Place turkey wings in a bowl. Add 1 tbs of salt, cover with cool water, and allow wings to sit until they defrost.
2. Chop your pepper and onion into small pieces.
3. Combine flour with 3 cups of water or 2 cups of water and 1 cup of chicken or turkey broth. Stir until flour is dissolved.
4. Preheat oven to 350 degrees.
5. Place turkey wings in a baking pan.
6. Season turkey wings with seasoning salt, parsley flakes, garlic powder, onion powder, sage, thyme, and pepper.
7. Add chopped onions and peppers, then massage seasonings in well.
9. Add margarine or butter.
10. Pour the slurry into the sides of the baking pan.
11. Cover with aluminum foil and bake wings for 1 hour and 30 minutes.
12. Afterwards, remove aluminum foil and stir gravy in well.
13. Place back in oven and continue cooking until skin browns.
This video on this page is automatically generated content related to “recipes baked turkey wings”. Therefore, the accuracy of this video on this webpage can not be guaranteed.
You may also like
Southern Smothered Turkey Wings
We love turkey in our family. However, I only make the mac daddy, super special, brined, whole roasted turkey on Thanksgiving. The rest of the year, if we want turkey I make other stuff like turkey wings, turkey thighs, turkey breast…you get the drift.
I have a friend who last year, no joke, went to five different pre-Thanksgiving gatherings and probably just as many for Christmas…all serving traditional turkey. She told me that by the time that Thanksgiving actually rolled around, she was totally burned out on the traditional roasted turkey.
It occurred to me that this is an issue that many folks go through nowadays. With the surge of Friendsgiving and people trying to please both sides of the family for the holidays, a person can very easily be made to eat so much roasted turkey that it loses its appeal.
So folks, I guess the big takeaway here is (a) turkey isn’t just for the holidays and (b), if you are attending several different holiday functions and turkey is being served, switch it up a bit y’all. My Southern Smothered Turkey Wings are a great solution for both situations. It’s super easy and fall off the bone delicious!
Southern Smothered Turkey Wings
- Servings: 3-6
- Time: 2hrs 45mins
- Difficulty: easy
- 6 Whole Turkey Wings
- Olive oil (just enough to lightly coat)
- 1/2 Tbs Smoked Paprika
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 2 tsp Dried Thyme
- 1-1/2 tsp Poultry Seasoning
- 2 tsp Black Pepper
- 1/2 Tbs Seasoning Salt
- 1 Medium Onion Chopped
- 3 Cloves of Garlic minced
- 2 Cups of Bell Pepper
- 1 Cup Celery Stalk chopped
- 3/4 Cup All-Purpose Flour
- 2-3/4 Cup Chicken Stock or Water
Pre heat your oven to 350 degrees
Place split, washed, and dried turkey wings in a pan
Drizzle a small amount of olive oil over wings
Season wings with seasoning mix. Start with a small amount and add more to your liking.
Message seasoning mix and olive oil into the wings and be sure to coat well
Sprinkle vegetables over turkey wings
Make a slurry (chicken stock and flour) and pour around the perimeter of the turkey wings (don’t pour over because it will wash all of the seasoning from the wings)
Cover the pan tightly with aluminum foil
Place the pan a 350 degree preheated oven for 2 hours
After 2 hours, remove the pan from the oven, stir the pan gravy, and return the pan to the oven for an additional 30 minutes uncovered.
What is smothered fried chicken?
Smothered fried chicken is a Southern or soul food dish that takes fried chicken and smother (cover) it with gravy. The chicken and gravy are then baked or cooked on top of the stove until tender.
You can make homemade gravy from pan drippings, but the best-smothered chicken is covered and baked with cream of mushroom or cream of celery soup.
What goes with smothered chicken?
You can’t go wrong with white rice, mashed potatoes, or egg noodles. Just about any pasta will work, including the spaghetti. Seasoned green beans or Brussel sprouts make a terrific veggie side.
How to make smothered chicken and gravy
This is as easy as making your best-fried chicken recipe and pouring gravy over it. You don’t have to cook the chicken until done, because it’s going to finish cooking in the gravy. The idea is to brown the chicken skin so it’ll have some texture.
Boiled chicken skin isn’t very desirable. After the chicken has browned, remove it from the skillet and add your veggies and saute. Add the cream soup to the pan and then put the chicken back in the pan to cook.