This Smothered Chicken Wings recipe is a Southern and soul food favorite. It’s the perfect comfort food meal for Sunday dinners, weeknight meals, holidays, and more. Tender juicy wings are served drizzled in well-seasoned onion gravy.
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What Does “Smothered” Mean?
Smothering is a technique used in Southern cuisine and usually within Creole and Cajun dishes. The method involves searing and/or browning meat, vegetables, or seafood in a pan, deglazing the pan with broth or stock, and then using the flavors from the pan to make gravy to “smother” the meal.
Popular dishes include Smothered Pork Chops, Smothered Chicken, Smothered Turkey Wings, Smothered Potatoes and Onions, Smothered Turkey Necks, Smothered Steak, smothered okra, potatoes, and corn.
What Type of Chicken Wings to Use
I love to use split wings/party wings that are already split as opposed to whole chicken wings. Party wings will cook at a more even and consistent temperature. Feel free to use whole chicken wings if you like.
How to Season the Wings
I like to use smoked paprika, garlic powder, salt, and pepper. You can also use your favorite chicken rub.
How to Make Smothered Chicken Wings
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Preheat oven to 350 degrees.
- Season the wings with the spices.
- Add sliced onions and green peppers to the bottom of a 9×13 baking dish.
- Place the seasoned wings over the onions and peppers. Drizzle the broth into the baking sheet along the edges of the pan so you don’t remove the spices from the wings.
- Cover the dish with foil and bake.
- Remove the pan from the oven and remove the foil. Remove the chicken wings from the baking dish and set it aside.
- Reserve the chicken drippings, broth, peppers, and onions that remain in the baking dish. The chicken drippings will be used in the gravy.
- Heat a saucepan or skillet on medium-high heat. Add butter and olive oil.
- When melted, add in the onions and saute for 3-4 minutes until translucent and fragrant.
- Add in flour.
- Add in broth, heavy cream or half and half, chicken drippings from the pan, and garlic powder. Stir until the sauce thickens. Return the chicken to the pan with the gravy.
- Bake uncovered.
Cook Time/How Long to Cook
The wings will take around 60-70 minutes to cook for the total cook time. Ensure the chicken reaches a minimum internal temperature of 165 degrees. Use a meat thermometer.
How to Substitute Heavy Cream
You can use any milk in the recipe, keep in mind the flavor of the milk you use will be present in the flavor of the gravy. Heavy whipping cream is recommended because it’s great at thickening. If you use milk with less fat or something like almond milk, your gravy won’t be as thick.
How to Store Leftovers
Cooked chicken wings can be stored in the fridge tightly covered for 3-4 days.
How to Reheat
This reheats great in the microwave or on the stove if you have plenty of gravy leftover.
Freezer Tips
You can freeze leftovers tightly covered and sealed. For best taste, they will last up to 3 months. Defrost overnight in the fridge and reheat.
Pair With These Sides
Mashed Sweet Potatoes
Ranch Mashed Potatoes
Southern Green Beans
Southern Collard Greens
Baked Corn on the Cob
Southern Candied Sweet Potatoes
More Chicken Wings Recipes
Traeger Smoked Chicken Wings
Honey Hot Wings
Air Fryer Frozen Chicken Wings
Air Fryer Chicken Wings
How to Grill Chicken Wings
Crispy Ranch Chicken Wings
Lemon Pepper Chicken Wings
Sweet Chili Chicken Wings
Air Fryer Buffalo Wings
Garlic Parmesan Wings
Honey BBQ Wings
More Southern Favorites
Southern Cornbread Dressing with Chicken
Seafood Dressing Recipe
Cajun Spiced Turkey
Collard Greens with Ham Hocks
Slow Cooker Crockpot Neck Bones
Southern Pork Neck Bones
Smothered Chicken Wings
Ingredients
Chicken
- 2 pounds chicken wings Split party wings or whole chicken wings
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 cup sliced or chopped onions I used a white onion.
- 1/2 cup chopped green peppers
- 1 cup chicken broth
Gravy
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup chopped or sliced onions I used a white onion.
- ¼ cup flour
- 1/2 cup heavy whipping cream or half and half Either will work fine in the recipe.
- ½ teaspoon garlic powder
Other
- foil
Instructions
- Preheat oven to 350 degrees.
- Season the wings with the spices.
- Add the sliced onions and chopped peppers to the bottom of a 9×13 baking dish.
- Place the seasoned wings over the onions and peppers. Drizzle the broth into the baking sheet along the edges of the pan so you don't remove the spices from the wings.
- Cover the dish with foil and bake for 45 minutes.
- Remove the pan from the oven and remove the foil. Remove the chicken wings from the baking dish and set it aside.
- Reserve the chicken drippings, broth, peppers, and onions that remain in the baking dish. The chicken drippings will be used in the gravy.
- Heat a saucepan or skillet on medium-high heat. Add the butter and olive oil.
- When melted, add in the onions and saute for 3-4 minutes until translucent and fragrant.
- Add in the flour. Add it in stages and stir continuously to avoid clumping.
- Add in the heavy cream or half and half, chicken drippings from the pan, and garlic powder. Stir until the sauce thickens. Return the chicken to the pan with the gravy.
- Bake for an additional 15-25 minutes (uncovered) or until the chicken reaches a minimum internal temperature of 165 degrees. You can test if the wings have finished cooking by using a meat thermometer.
Notes
- Feel free to brown the wings first if you prefer crispy wings. Smothered chicken is not meant to be crispy.
- You can also use your favorite store-bought chicken or poultry rub to season the chicken wings.
- You can use whole wings or split wings. I prefer split because they cook at even temperature and are easier to eat.
- You can omit the heavy cream or half and half if you wish, it’s added for flavor. You can also substitute with milk, etc. The gravy won’t be as thick.
Jennifer
Wednesday 23rd of August 2023
This was incredible! This was a winner winner chicken dinner. Definitely a repeat.
staysnatched
Wednesday 23rd of August 2023
So glad to hear it!
Adrienne
Sunday 20th of August 2023
The flavor of this gravy is spot on. I just wish there was more!! To the whining about thick gravy just add more chicken broth. super fire, would double the gravy tho but you can’t duplicate drippings and it’s prolly my fault somehow lol
staysnatched
Wednesday 23rd of August 2023
So true!
Michael DeZolt
Sunday 2nd of July 2023
Hi, I am gonna prepare this recipe today. Looks awesome. I have a question about the broth. Recipes says add to wing pan, and then bake, and after that it says add broth for the gravy. Is there supposed to be more than 1 cup of broth, or is that cup split in the recipe?
staysnatched
Sunday 2nd of July 2023
No, it’s the broth from the chicken drippings from the pan of baked chicken.
Neecy
Friday 9th of June 2023
I tried this recipe. I loved the gravy however 45 mins wasn't long enough in my opinion. The skin on wings was rubbery. Gravy was amazing though. After the second baking I tried to put wings in air fryer to finish cooking but that didn't help either. I think next time I will use boneless skinless thighs. But I thank you so much for posting
staysnatched
Friday 9th of June 2023
Every oven cooks at varying speeds due to model and the altitude of where you live. You should always adjust the cook time to fit when the chicken is actually done.
Monae B.
Monday 22nd of May 2023
Best Sunday dinner, me and the family loved 😍 this recipe 😋 Will definitely make again.
staysnatched
Monday 22nd of May 2023
So glad to hear you will make it again!