How to Make Smothered Turkey Wings
These oven-baked turkey wings are seasoned to perfection, baked in their own juices, and smothered in rich homemade gravy. Baked low and slow, these wings practically fall off the bone and taste even better the next day.
Servings: 4
Calories: 422kcal
Equipment
- 9×13-Inch Baking Dish
- Aluminum Foil
Ingredients
- 4 Turkey Wings
- 4 stalks Celery chopped
- 1 cup Onion chopped
- 1 Green Bell Pepper chopped
- 1/2 cup Fresh Italian Parsley chopped
- 2 tablespoons Garlic Powder
- 1½ tablespoons Seasoned Salt
- 1 tablespoon Onion Powder
- 1 teaspoon Ground Sage
- 1 teaspoon Ground Thyme
- 2 cups Water
- 1 teaspoon Adobo Seasoning
- 4 tablespoons All Purpose Flour
Instructions
- Preheat oven to 350 degrees F (175 degrees C)
- Remove turkey wings from package, wash, dry, and place in a casserole dish. Chop all fresh ingredients (celery, onion, green bell pepper, and parsley) and sprinkle these throughout your casserole dish as well.
- Sprinkle in seasoned salt, garlic powder, onion powder, ground sage, and ground thyme. Show some love and rub these seasonings into both sides of your wings and your fresh ingredients.
- Separately, take your 2 cups of water and add 1 tsp of Adobo seasoning, and 4 tbsp of All Purpose Flour. Stir these ingredients together to create the base for your gravy. Once mixed, pour this mixture into your casserole dish. Cover your casserole dish with Aluminum foil.
- Bake your wings for 2.5 hours in the oven. Once your wings are almost done, remove the foil and continue to bake without the foil if you would like your wings to brown a bit more. Enjoy!
Notes
- For Extra Flavor: Season the turkey wings the night before and refrigerate them in a covered container. This gives the Adobo, sage, thyme, and other seasonings more time to flavor the meat.
- Keep the Wings Covered: Cover the baking dish tightly with aluminum foil to trap moisture while the wings cook. This helps the meat become more tender.
- Make a Smooth Gravy: Whisk the flour, water, and Adobo seasoning together until completely smooth before pouring the mixture into the baking dish. This helps prevent lumps in the gravy.
- Adjust the Gravy: If the gravy is too thick after baking, stir in a little warm chicken or turkey broth until it reaches your preferred consistency.
- For Golden-Brown Skin: Remove the foil during the last 10-15 minutes of baking to allow the turkey wings to brown. You can also broil them briefly, keeping a close eye on the skin.
- Check for Doneness: Turkey wings should reach an internal temperature of at least 165°F (74°C). For fall-off-the-bone meat, they may need additional cooking time beyond that temperature.
- Storage: Refrigerate leftovers in an airtight container with some of the gravy for up to 4 days, or freeze for up to 3 months. Reheat covered with a splash of broth to keep the wings moist.
Nutrition
Calories: 422kcal | Carbohydrates: 18g | Protein: 38g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 121mg | Sodium: 2767mg | Potassium: 755mg | Fiber: 3g | Sugar: 3g | Vitamin A: 952IU | Vitamin C: 39mg | Calcium: 84mg | Iron: 4mg