There’s just something about a pan of tender, fall-off-the-bone turkey wings smothered in rich, savory gravy that speaks straight to the soul. This Southern classic is the kind of comfort food that brings back memories of Sunday dinners, warm kitchens, and plates so good you’re going back for seconds—no questions asked.
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These Smothered Turkey Wings are slow-baked to perfection in a deeply seasoned, homemade gravy that’s bold, rich, and full of Southern soul. These aren't just for the holidays, yall!
Table of Contents
Key Ingredients
- 3-4 pounds turkey wings
- 1-2 tablespoons olive oil
- ½ cup diced onions
- ½ cup diced bell peppers
- ½ cup broth
- Spices
- foil
How to Make Smothered Turkey Wings
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Preheat oven to 350 degrees.
- Add onions, peppers, and broth to the bottom of a baking dish.
- Drizzle both sides of the wings olive oil and then sprinkle the spices onto both sides of the wings.
- Place the seasoned wings over the onions.
- Cover the dish with foil and bake for an hour and a half.
- Remove the pan from the oven and remove foil. Remove the turkey wings from the baking dish and set aside.
- Drizzle the gravy over the turkey.
- Bake.
Where to Buy Turkey Wings
You can usually find turkey wings at most major grocery stores, especially around the fall and winter holidays—but many stores carry them year-round. Here’s where to check:
- Local grocery stores – Look in the fresh meat section or freezer aisle. If you don’t see them, ask the butcher—they may have some in the back or can order them for you. I usually have the best success with local stores.
- Butcher shops or meat markets – These often carry turkey wings or can special-order them in the size and quantity you need.
- Big box stores – Retailers like Walmart, Kroger, Meijer, and Publix often stock turkey wings, especially under brands like Jennie-O or Butterball.
- International or soul food markets – These stores are more likely to carry turkey parts like wings, necks, and drumsticks year-round.
How to Split the Wings
Whole turkey wings can be bulky and uneven. When I find them at the store, they are usually still in whole form. Splitting them into sections (drumette, flat, and tip) ensures they cook more evenly and get perfectly tender without drying out. I always split the wings, they are so much easier to eat!
Here's how you split them:
- Lay each wing flat on a cutting board, skin side down.
- Identify the joints: You'll see two natural joints—one between the drumette and flat, and another between the flat and tip.
- Cut through the joints with a sharp knife or kitchen shears. You shouldn’t have to force it—cut right through the soft spot in the joint.
- Discard the wing tips or save them for homemade stock or gravy base.
How to Make the Gravy
Now this is where the recipe gets it's name. You're going to need some luscious gravy for smothering those wings.
You will need to keep the turkey drippings from the pan from when the turkey initially bakes with onions and peppers. This will add so much flavor to the gravy. You combine butter, flour, garlic powder, turkey drippings, and broth to make the best gravy. It's super thick, just how I like it.
Frequently Asked Questions
You will first bake the wings to get them mostly cooked through, then you will add the gravy and bake them again so that the flavor from the gravy seeps into the wings. Bake them for an hour and a half initially, then add your, gravy and bake again for an additional 30 minutes or until the meat from the wings is falling off the bone.
You will need to use a meat thermometer. Insert the meat thermometer into the thickest part of one the turkey wings. According to the USDA, Poultry must be cooked to a minimum internal temperature of 165 degrees.
Yes. Turkey legs will follow a similar cook time and at the same temperature.
Absolutely. Check out my Smothered Chicken Wings recipe. You can also use chicken drumsticks. Be sure to test if the chicken is done by inserting a meat thermometer into the thickest parts of one of the pieces of chicken. Chicken must be cooked to an internal temperature of at least 165 degrees.
How to Store Them
Cooked wings can be stored in the fridge tightly covered for 3-4 days.
Freezer Tips
You can freeze leftover wings tightly covered and sealed. For best taste, they will last up to 3 months. Defrost the wings overnight in the fridge and reheat.
What to Pair With These Wings
When it comes to down home cooking, you have to pair these with classic sides: Southern Soul Food Mac and Cheese, Southern Candied Sweet Potatoes, Southern Cornbread Dressing, and Southern Green Beans with Bacon.
Turkey Wings and Legs Recipes
If you want to skip the gravy and smothered goodness, check out my other turkey leg and wing recipes: Baked Turkey Wings, Baked Turkey Legs, Traeger Smoked Turkey Legs, Slow Cooker Turkey Wings, Air Fryer Turkey Legs, Air Fryer Turkey Wings, and Slow Cooker Turkey Legs.
More Turkey Recipes
Traeger Smoked Turkey
Traeger Smoked Turkey Breast
Air Fryer Turkey Breast
Cajun Turkey
Get a list of the Best Southern Soul Food Thanksgiving Recipes and the Best Authentic Soul Food Recipes here.
Click here to watch step by step video instructions on Youtube.
Smothered Turkey Wings
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Equipment
Ingredients
Creole Seasoned Wings (Option 1)
- 1 - 1 ½ tablespoons Creole Seasoning
- 1 teaspoon smoked paprika
- salt and pepper to taste
Standard Turkey Seasoned Wings (Option 2)
- 2 teaspoons poultry seasoning
- 1 teaspoon ground thyme
- 1 teaspoon ground oregano
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- salt and pepper to taste
Gravy
- 2 tablespoons unsalted butter
- ¼ cup flour
- 1 ½ - 2 cups broth I used chicken broth.
- ½ teaspoon garlic powder
- salt and pepper to taste
- ½ cup turkey drippings from the pan
Instructions
- Preheat oven to 350 degrees.
- Add the diced onions, bell peppers, and ½ cup broth to the bottom of a 9×13 baking dish or 12 inch skillet.
- Pat the wings dry. Drizzle both sides of the wings olive oil and then sprinkle the spices onto both sides of the wings.
- Rub the spices into both sides of the wings. Ensure the spices completely cover both sides of the wings. Add more spices if necessary.
- Place the seasoned wings over the onions and peppers.a
- Cover the dish with foil and bake for 90 minutes. While baking if you notice the onions and peppers are starting to char, add a little more broth to the bottom of the baking dish.
- Remove the pan from the oven and remove foil. Remove the turkey wings from the baking dish and set aside.
- Reserve the turkey drippings, onions, and peppers that remain in the baking dish. The turkey drippings will be used in the gravy.
- Heat a saucepan or skillet on medium-high heat. Since I use a cast iron skillet, I make the gravy in the same pan. Add the butter to the pan.
- When melted, add in the flour. Add it in stages and stir continuously to avoid clumping.
- Add in the broth, turkey drippings from the pan, garlic powder, salt, and pepper to taste. Stir until the sauce thickens. Taste the gravy repeatedly and adjust the spices as necessary.
- Return the turkey to the pan with the gravy and drizzle gravy onto the top of each wing. Bake for an additional 30 minutes (uncovered) or until the turkey reaches a minimum internal temperature of 165 degrees. You can test if the wings have finished cooking by using a meat thermometer. Test the thickest part of the wing.
- If you like for your turkey to fall off the bone, add additional bake time and use your judgment.
Video
Notes
- I provided my 2 favorite ways to season these wings. Pick a method or you can also use your favorite store-bought chicken or poultry rub.
- You can use whole wings or split wings. I prefer split because they cook at even temperature and are easier to eat.
- If you want crispy wings, check out the air fryer turkey wings recipe and cook the gravy on the side.
- I recently updated the gravy recipe to be easier and actually more tasty! If you are looking for the old recipe it's here: 2 tablespoons butter, 1 tablespoon olive oil, ½ cup sliced onions, ¼ cup flour 1 ½ cups broth, ½ cup heavy cream, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Danja says
I made this over the weekend and it was amazing! I used creole seasonings and didn’t measure, but it still turned out great. My family loved it so much they asked for it to be in the dinner rotation.
staysnatched says
Yay! So glad you will add it to the rotation.
Lee says
I made this yesterday for our Sunday Dinner and it was absolutely delicious and it couldn't have been any easier! I will be making this again.....not to mention how the flavors were spot on, and it was just enough for the two or us....
staysnatched says
This is perfect for Sunday dinner! I'm glad you enjoyed it.
Colleen says
This review is for the gravy...my husband always smokes a turkey and I get very little drippings off of it to make gravy. This provided an awesome base for the gravy and I could add the minimal drippings for some extra flavor. Was a nice change from the traditional turkey gravy I've made in years past and definitely felt more indulgent! Was very simple and could be made for a weeknight dinner, not just a special holiday. Looking forward to trying the recipe in its entirety with turkey wings!
staysnatched says
Wonderful! I'm glad you enjoyed the gravy!
Shereece says
I needed a new turkey recipe so I tried this out and it was HIT. Soooo good and so juicy. Both my husband and toddler were asking for more!
staysnatched says
I'm so glad to hear that.
Towanda Wilson says
Finally was able to make these today. . Another excellent recipe and so flavorful. I used the creole seasoning option. My husband, who tends not to like turkey wings, cleaned the bone. Ha!
staysnatched says
Ha! Love to hear it.
Towanda Wilson says
Since there are no turkey wings to be found in my part of NC, I did this recipe with chicken wings today. Just adjusted the cooking time. Still amazing!
staysnatched says
Awesome! So glad to hear it!