Mains
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.
Okra & Oak Tip
Turkey wings have more connective tissue than they look like, so resist pulling them early; a full 90 minutes gives the best texture.
Storage
Refrigerate up to 4 days; the gravy may need a splash of broth when reheating since it thickens as it cools.
Frequently Asked Questions
Yes, drumsticks work well but may need an extra 15 to 20 minutes of simmering since they're a bit meatier.
The meat should be tender enough to pull easily from the bone with a fork, usually after about 90 minutes of gentle simmering.
Nutrition
Per serving. Values are estimates.
430
Calories
40g
Protein
14g
Carbs
22g
Fat
