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Southern Smothered Turkey Wings in Rich Onion Gravy

Southern smothered turkey wings are browned, then baked in a rich onion gravy until fork-tender. The slow oven bake makes tender wings with a savory, thick gravy.
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Prep Time 15 minutes
Cook Time 2 hours 44 minutes
resting 10 minutes
Total Time 3 hours 9 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the turkey wings
  • 4 lb turkey wings split at the joints if whole
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp vegetable oil
For the onion gravy
  • 2 yellow onions large, thinly sliced
  • 3 tbsp unsalted butter
  • 0.33 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 tsp dried thyme

Equipment

  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

Brown the turkey wings
  1. Heat the oven to 350°F.
  2. If whole, split the turkey wings at the joints.
  3. Pat the wings dry.
  4. Season the wings all over with the salt, pepper, garlic powder, and paprika.
  5. Heat the oil in a 12-inch skillet over medium-high heat.
  6. Brown the wings in batches for 4 to 5 minutes per side.
  7. Arrange the browned wings in a single layer in a 9x13-inch baking dish.
Make the onion gravy and bake
  1. Add the thinly sliced onions to the skillet and cook over medium heat for 6 to 8 minutes, stirring occasionally, until softened.
  2. Add the butter and stir until melted.
  3. Stir in the flour and cook for 1 minute.
  4. Gradually whisk in the broth and thyme until smooth.
  5. Bring the gravy to a simmer and cook for 2 to 3 minutes, stirring, until it begins to thicken.
  6. Pour the gravy over the wings and cover the dish tightly with foil.
  7. Bake for 2 to 2 1/2 hours, until the wings are fork-tender and reach at least 165°F in the thickest part without touching bone.
  8. Remove the foil carefully and let the wings rest in the gravy for 10 minutes before serving.

Notes

For even browning, avoid crowding the skillet while browning the wings in batches. Refrigerate leftovers for 3 to 4 days or freeze them; use a gluten-free all-purpose flour blend for a gluten-free gravy.