Smothered Turkey Wings and Gravy
Whole turkey wings braised until deeply tender in a peppery onion gravy, a lighter twist on a classic smothered supper.
Turkey wings smother beautifully, taking on gravy in the same generous way pork chops do, but with a leaner, meatier bite. This is the dish I turn to when I want that same cozy feeling without quite as much richness. Give the wings their full time in the pot and the meat will practically slide off the bone.
Ingredients
- 4 turkey wings, split at the joint
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp poultry seasoning
- 1/2 cup all-purpose flour, divided
- 1/3 cup vegetable oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 bay leaves
Instructions
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1
Season the wingsPat the turkey wings dry and season all over with salt, pepper, and poultry seasoning, then dredge in 1/4 cup of the flour.
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2
Brown the wingsHeat the oil in a large Dutch oven over medium-high heat and brown the wings on all sides, about 10 minutes total, then remove and set aside.
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3
Cook the vegetablesAdd the onion and bell pepper to the pot and cook for 7 to 8 minutes until softened, then stir in the garlic for 1 minute.
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4
Make the rouxSprinkle in the remaining flour and cook, stirring constantly, for 2 minutes until lightly browned.
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5
Build the gravyWhisk in the chicken broth and bay leaves, scraping up the browned bits, and bring to a simmer until the gravy thickens slightly.
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6
Braise the wingsNestle the turkey wings back into the gravy, cover, and simmer on low for 1 1/2 hours, turning once, until the meat is very tender.
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7
Rest and serveDiscard the bay leaves, let the wings rest in the gravy for 5 minutes, and serve over rice or with mashed potatoes.
Shop This Recipe
- 5.5-Quart Enameled Dutch Oven - for browning and braising the wings low and slow.
- Poultry Shears - for splitting the wings at the joint.
- Instant-Read Meat Thermometer - to check the wings are cooked through.
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Turkey wings have more connective tissue than they look like, so resist pulling them early; a full 90 minutes gives the best texture.
Refrigerate up to 4 days; the gravy may need a splash of broth when reheating since it thickens as it cools.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
