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Smothered Turkey Wings Gravy

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Juicy turkey wings baked then covered in a deeply flavorful, homemade pan gravy. Southern-style comfort food.

Ingredients

Scale
  • 6–8 turkey wings, cut into sections
  • 2 tablespoons poultry seasoning
  • 1–2 tablespoons Creole or Cajun seasoning
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon celery salt
  • 1 tablespoon monosodium glutamate (Accent), optional
  • 1 large onion, sliced
  • 1 bell pepper, sliced
  • 0.5 stick unsalted butter, thinly sliced (about 57 grams)
  • Pan drippings from roasted turkey wings
  • 63 grams all-purpose flour (0.5 cup)
  • 710 milliliters chicken stock or broth (3 cups)
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Set oven to 175°C. Allow to heat while preparing the ingredients.
  2. Rinse turkey wings under cold running water and pat thoroughly dry with paper towels.
  3. In a small bowl, combine poultry seasoning, Creole or Cajun seasoning, onion powder, paprika, garlic powder, celery salt, and monosodium glutamate if using. Sprinkle spice mixture over turkey wings and toss to coat evenly.
  4. Coat a large roasting pan with nonstick spray. Layer seasoned turkey wings in the pan. Scatter sliced onions and bell peppers evenly over the wings. Top with sliced butter.
  5. Cover roasting pan with aluminum foil. Bake in preheated oven for 75 minutes.
  6. Remove pan from oven. Carefully drain pan drippings into a bowl or measuring jug. Return turkey wings to oven, uncovered, to keep warm.
  7. Using a fat separator or by skimming, measure out 120 milliliters fat from the pan drippings. Reserve remaining drippings.
  8. Heat the reserved fat in a saucepan over medium-high heat. Whisk in flour and cook, stirring constantly, for 2–3 minutes until lightly golden.
  9. Gradually whisk chicken stock into the roux until fully blended. Add remaining pan drippings, then stir in onion powder and garlic powder. Cook, stirring frequently, until thickened, about 3 minutes. Remove from heat. Season with salt and pepper to taste.
  10. Pour prepared gravy evenly over turkey wings. Cover pan with foil. Return to oven and bake an additional 30–40 minutes, or until wings are fork tender and fully cooked through.
  11. Remove from oven and let rest briefly. Serve turkey wings topped with pan gravy, ideally over cooked rice or preferred accompaniment.

Notes

For even richer pan drippings, avoid crowding the wings in the pan and use a deep roasting pan to capture more flavorful juices.

Nutrition

Find it online: https://www.delicetreats.com/smothered-turkey-wings-gravy/