Smothered Turkey Wings Gravy (Print Version)

Tender baked turkey wings smothered in a savory onion and bell pepper gravy for a soulful Southern meal.

# What You'll Need:

→ Poultry

01 - 4 lbs turkey wings with skin on

→ Seasonings

02 - 1 tablespoon poultry seasoning
03 - 1 tablespoon Creole or Cajun seasoning
04 - 1 teaspoon onion powder
05 - 1 teaspoon paprika
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon celery salt
08 - Optional: 1/2 teaspoon Accent seasoning
09 - Salt and black pepper to taste

→ Vegetables

10 - 1 medium sweet or yellow onion, thinly sliced (about 1 cup)
11 - 1 large green or red bell pepper, thinly sliced (about 1 cup)

→ Dairy

12 - 3 tablespoons unsalted butter, thinly sliced

→ Gravy Base

13 - Pan drippings from roasted turkey wings
14 - 1/4 cup all-purpose flour
15 - 2 1/2 cups low-sodium chicken stock or broth

# Steps to Follow:

01 - Rinse the turkey wings under cold water and pat completely dry with paper towels to ensure proper browning. In a bowl, combine poultry seasoning, Creole seasoning, onion powder, paprika, garlic powder, celery salt, and optional Accent seasoning. Season wings evenly with the spice blend, turning to coat all sides.
02 - Spray a large roasting pan with nonstick spray. Place seasoned wings in a single layer without overlapping. Scatter thinly sliced onions and bell peppers over and among the wings. Evenly distribute the butter slices on top.
03 - Cover the roasting pan tightly with foil to trap moisture. Bake at 350°F for 75 minutes to steam and tenderize the wings thoroughly.
04 - Remove the pan from the oven and carefully pour the accumulated drippings into a bowl, reserving them for gravy. Return the uncovered wings to the oven to keep warm.
05 - Allow the drippings to settle, then skim off approximately 1/2 cup fat. Heat the reserved fat in a saucepan over medium-high heat. Whisk in flour and cook for 2 to 3 minutes until lightly golden and aromatic. Gradually whisk in chicken stock, stirring constantly to prevent lumps. Add remaining pan drippings with onion and garlic powder. Simmer for about 3 minutes until thickened.
06 - Remove gravy from heat and adjust seasoning with salt and pepper to taste. Evenly pour the gravy over the turkey wings in the roasting pan, ensuring thorough coating.
07 - Cover the pan again with foil and bake at 350°F for an additional 30 to 40 minutes. This consolidates flavors, thickens the gravy further, and results in wings that fall off the bone.
08 - Plate the turkey wings atop freshly cooked warm rice or preferred sides, allowing the savory gravy to soak in and complement every bite.

# Additional Notes:

01 - Drying the wings before seasoning enhances crust formation and browning.
02 - Keeping the pan covered traps moisture, producing tender meat.
03 - Using pan drippings in gravy maximizes flavor and richness.
04 - Leftover wings develop deeper flavors after refrigeration and reheat well.
05 - This dish pairs excellently with white or brown rice, mashed potatoes, grits, or sautéed greens for a hearty Southern meal.

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