There’s something deeply comforting about turkey wings slowly simmered until they’re fall-off-the-bone tender, draped in a rich, savory gravy that begs to be sopped up with cornbread or fluffy rice. This Southern classic transforms humble turkey wings into a soul-satisfying meal that tastes like it’s been cooking all day, but comes together in just 45 minutes. The secret lies in browning the wings first to build flavor, then letting them braise in a seasoned gravy that thickens into pure velvet.Whether you’re looking for a budget-friendly Sunday dinner or craving the kind of stick-to-your-ribs comfort food that makes everything right with the world, these smothered turkey wings deliver every single time. The gravy is so good you’ll want to drizzle it over everything on your plate, and the meat becomes incredibly tender while staying juicy. This is the kind of recipe that gets passed down through generations, filling kitchens with warmth and bringing families together around the table.
Why I Love These
Turkey wings are incredibly affordable yet deliver restaurant-quality flavor when treated with a little Southern love and patience.
The gravy develops layers of savory depth from the browned bits and seasoned drippings, creating a sauce that’s absolutely irresistible.
I make these whenever I need a cozy, satisfying meal that feels like a warm hug on a plate, especially during cooler months or lazy Sundays.
Ingredients
- Turkey wings
- All-purpose flour
- Vegetable oil
- Yellow onion
- Garlic cloves
- Chicken broth
- Paprika
- Garlic powder
- Onion powder
- Dried thyme
- Black pepper
- Salt
- Bay leaves
- Butter
How To Make
- Pat the turkey wings completely dry with paper towels, then season them generously all over with salt, black pepper, paprika, garlic powder, and onion powder. Let them sit at room temperature for 10 minutes while you prep the other ingredients. Dice the onion into medium pieces and mince the garlic cloves finely.
- Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering. Lightly dust the seasoned turkey wings with a thin coating of flour, shaking off any excess. Working in batches if needed to avoid crowding, brown the wings on all sides until deeply golden, about 3-4 minutes per side. Transfer the browned wings to a plate and set aside.
- Reduce the heat to medium and add the butter to the same pan with the drippings. Once melted, add the diced onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle flour over the onion mixture (about the same amount you used for dusting the wings) and stir constantly for 2 minutes to cook out the raw flour taste and create a roux. The mixture should turn slightly golden and smell nutty.
- Gradually pour in the chicken broth while whisking constantly to prevent lumps from forming. Add the dried thyme and bay leaves, then bring the mixture to a simmer. The gravy should start to thicken slightly as it heats.
- Return the browned turkey wings to the pan, nestling them into the gravy. Spoon some gravy over the top of the wings. Reduce heat to low, cover the pan with a lid, and let simmer gently for 25-30 minutes, turning the wings halfway through. The wings are done when the meat is fork-tender and nearly falling off the bone, and the gravy has thickened to a rich, coating consistency.
- Taste the gravy and adjust seasoning with additional salt and pepper if needed. Remove the bay leaves before serving. Plate the wings with plenty of gravy spooned over the top, making sure to get some of those tender onions in every serving.
Nutrition
Turkey wings provide an excellent source of lean protein along with essential minerals like selenium, zinc, and iron that support immune function and energy production. This dish offers a well-balanced meal when paired with vegetables and whole grains, delivering satisfying richness without being overly heavy. The dark meat of turkey wings contains slightly more fat than breast meat, but it’s also more flavorful and provides important B vitamins.
To lighten the dish, you can reduce the amount of oil used for browning and use low-sodium chicken broth to control salt intake. For a richer version, add a splash of heavy cream to the gravy at the end or use half butter and half oil for browning. The flour-based gravy provides carbohydrates for energy, but you can use cornstarch or arrowroot as a gluten-free thickening alternative.
This recipe is naturally dairy-free if you omit the butter or substitute it with additional oil or a plant-based alternative. It contains gluten from the all-purpose flour, but gluten-free flour blends work beautifully as a 1:1 replacement for both dredging and the roux. Those watching sodium should opt for unsalted broth and season carefully to taste at the end of cooking.
Tips & Variations
- Make the seasoning blend ahead and store it in an airtight container for quick weeknight cooking. You can also brown the wings the night before and refrigerate them, then finish the braising the next day.
- Add a Cajun twist by incorporating cayenne pepper, smoked paprika, and a dash of hot sauce to the gravy for a spicier version with Louisiana flair.
- For a keto-friendly version, skip the flour dredging and use xanthan gum or a keto-approved thickener for the gravy, reducing the carb count significantly while maintaining that silky texture.
- Stir in sliced mushrooms or bell peppers along with the onions for extra vegetables and depth of flavor.
- A splash of Worcestershire sauce or soy sauce in the gravy adds wonderful umami richness that takes the flavor to the next level.
Ways To Serve Them
- Serve over creamy mashed potatoes or buttery garlic mashed cauliflower to soak up every drop of that incredible gravy
- Pair with fluffy white rice or dirty rice and a side of collard greens or green beans for a classic Southern plate
- Spoon over warm buttermilk biscuits or cornbread for a comforting, gravy-soaked experience
- Add a fresh contrast with coleslaw, cucumber salad, or roasted Brussels sprouts to balance the richness
- Perfect for Sunday dinner, potlucks, or holiday gatherings when you want something impressive but easy to prepare
Proper Storage
- Fridge: Let the wings cool to room temperature, then transfer them with the gravy to an airtight container. They’ll keep beautifully for 3-4 days refrigerated. The gravy may thicken as it chills, which is completely normal.
- Freezer: These freeze exceptionally well for up to 3 months. Store in freezer-safe containers or heavy-duty freezer bags, making sure the wings are covered with gravy to prevent freezer burn. Label with the date and thaw overnight in the refrigerator before reheating.
- Reheat: Warm gently on the stovetop over medium-low heat, adding a splash of chicken broth or water to thin the gravy if needed. You can also reheat in a 325°F oven covered with foil for 20-25 minutes, or microwave individual portions in 1-minute intervals, stirring the gravy between each to ensure even heating and prevent drying out.
Southern Smothered Turkey Wings with Savory Gravy
Ingredients
- Turkey wings
- All-purpose flour
- Vegetable oil
- Yellow onion
- Garlic cloves
- Chicken broth
- Paprika
- Garlic powder
- Onion powder
- Dried thyme
- Black pepper
- Salt
- Bay leaves
- Butter
Directions
- Pat the turkey wings completely dry with paper towels, then season them generously all over with salt, black pepper, paprika, garlic powder, and onion powder. Let them sit at room temperature for 10 minutes while you prep the other ingredients. Dice the onion into medium pieces and mince the garlic cloves finely.
- Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering. Lightly dust the seasoned turkey wings with a thin coating of flour, shaking off any excess. Working in batches if needed to avoid crowding, brown the wings on all sides until deeply golden, about 3-4 minutes per side. Transfer the browned wings to a plate and set aside.
- Reduce the heat to medium and add the butter to the same pan with the drippings. Once melted, add the diced onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle flour over the onion mixture (about the same amount you used for dusting the wings) and stir constantly for 2 minutes to cook out the raw flour taste and create a roux. The mixture should turn slightly golden and smell nutty.
- Gradually pour in the chicken broth while whisking constantly to prevent lumps from forming. Add the dried thyme and bay leaves, then bring the mixture to a simmer. The gravy should start to thicken slightly as it heats.
- Return the browned turkey wings to the pan, nestling them into the gravy. Spoon some gravy over the top of the wings. Reduce heat to low, cover the pan with a lid, and let simmer gently for 25-30 minutes, turning the wings halfway through. The wings are done when the meat is fork-tender and nearly falling off the bone, and the gravy has thickened to a rich, coating consistency.
- Taste the gravy and adjust seasoning with additional salt and pepper if needed. Remove the bay leaves before serving. Plate the wings with plenty of gravy spooned over the top, making sure to get some of those tender onions in every serving.