Smothered Turkey Wings Recipe

Prep Turkey

Pat turkey wings dry with paper towels. Trim any excess skin if desired. Place wings in a large bowl or rimmed tray.

In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Sprinkle the seasoning evenly over the turkey wings, rubbing to coat all surfaces.

Place the flour for dredging in a shallow dish. Lightly dredge each seasoned wing in the flour, shaking off excess. Set wings aside on a wire rack or tray while you heat the pan.

Brown Wings

Heat a large heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add the vegetable oil and butter. When shimmering and the butter is foaming, add the dredged wings in a single layer (work in two batches if necessary). Brown wings 3–4 minutes per side until golden-brown but not cooked through. Transfer browned wings to a plate and repeat with remaining wings.

Sauté Vegetables

Reduce heat to medium. Add the sliced onion, bell pepper, and celery to the same pot. Sauté 6–8 minutes, stirring occasionally, until softened and beginning to caramelize, scraping up browned bits from the bottom of the pan.

Add the minced garlic and tomato paste to the vegetables; cook 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and garlic is fragrant.

Pour in 1 cup of the chicken broth and use a wooden spoon to deglaze the pan, scraping up all browned bits. Stir in the remaining chicken broth, Worcestershire sauce, hot sauce (if using), thyme sprigs, and bay leaves. Bring mixture to a gentle simmer.

Return the browned turkey wings to the pot, nestling them into the braising liquid so they are mostly submerged. Bring back to a simmer.

Cover the pot with a tight-fitting lid, reduce heat to low, and simmer gently for 50–60 minutes until the turkey wings are tender and the meat pulls easily from the bone. Check once at 30 minutes to ensure liquid is not boiling vigorously; reduce heat if needed.

Finish Sauce

When wings are tender, remove them with tongs to a warm plate and discard thyme sprigs and bay leaves. Skim off any excess fat from the surface of the braising liquid if desired.

Make a slurry by whisking the 2 tablespoons flour into about 1/2 cup of the cold water until smooth. Stir the slurry into the simmering braising liquid. If you prefer a thinner gravy, use only 1/4 cup water for the slurry; for thicker gravy, use less water or add slurry in small increments.

Bring the sauce to a gentle boil and stir constantly for 2–4 minutes until it thickens to a gravy consistency. Taste and adjust seasoning with salt, additional black pepper, or a splash more Worcestershire or hot sauce if needed.

Return the turkey wings to the pot and spoon the sauce over them to coat and warm for 1–2 minutes.

Sprinkle chopped fresh parsley over the wings and finish with a crack of black pepper. Serve the smothered turkey wings hot over rice, mashed potatoes, or with crusty bread to mop up the gravy.