Smothered Turkey Wings 

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Of course! Smothered Turkey Wings are the ultimate comfort food. They’re fall-off-the-bone tender, smothered in a rich, savory gravy, and incredibly flavorful. This is a classic Southern-style recipe that’s perfect for a Sunday dinner or any time you need a hearty, satisfying meal.

Southern Smothered Turkey Wings

This recipe breaks down the process into simple steps to ensure your turkey wings are perfectly cooked and bursting with flavor.

Ingredients

For the Turkey Wings:

· 2-3 whole turkey wings (approx. 3-4 lbs total), split into flats and drumettes if possible
· 1 tablespoon olive oil or vegetable oil
· 1 teaspoon salt
· 1 teaspoon black pepper
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· ½ teaspoon paprika (smoked paprika is great here)
· Optional: ½ tsp dried thyme, sage, or poultry seasoning

For the Gravy & Smothering:

· ¼ cup (half a stick) unsalted butter
· 1 medium yellow onion, thinly sliced
· 2-3 celery stalks, chopped
· 4-5 cloves garlic, minced
· ⅓ cup all-purpose flour
· 4 cups low-sodium chicken or turkey broth, warmed
· 1-2 teaspoons Worcestershire sauce
· 2-3 sprigs of fresh thyme or ½ tsp dried
· 2 bay leaves
· Salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Season and Brown the Wings (The Flavor Foundation)

  1. Prep: Pat the turkey wings completely dry with paper towels. This is crucial for getting a good sear.
  2. Season: In a small bowl, mix the salt, pepper, garlic powder, onion powder, and paprika. Rub this mixture evenly all over the turkey wings.
  3. Sear: In a large, heavy-bottomed pot or Dutch oven (with a lid), heat the oil over medium-high heat. Carefully add the turkey wings in a single layer, working in batches if needed. Sear for 3-4 minutes per side, until you have a deep golden-brown crust. Don’t skip this step! It builds incredible flavor. Remove the wings and set them aside on a plate.

Step 2: Make the Roux (The Soul of the Gravy)

  1. Sauté Aromatics: Reduce the heat to medium. Add the butter to the pot. Once melted, add the sliced onion and celery. Cook for 5-7 minutes, until softened.
  2. Create the Roux: Sprinkle the flour over the onions and celery. Cook, stirring constantly with a wooden spoon, for about 5-7 minutes. You’re making a “blonde” roux—it should be a light golden color and smell nutty. This cooks out the raw flour taste and thickens your gravy.

Step 3: Deglaze and Build the Gravy

  1. Slowly Add Liquid: Gradually whisk in the warm chicken broth. This prevents lumps from forming. Keep whisking until the mixture is smooth.
  2. Scrape the Bottom: Use your whisk to scrape up all the browned bits (the “fond”) from the bottom of the pot. That’s pure flavor!
  3. Season the Gravy: Stir in the Worcestershire sauce, fresh thyme, and bay leaves. Bring the gravy to a gentle simmer. It will thicken slightly.

Step 4: Smother and Braise to Perfection

  1. Combine: Return the seared turkey wings to the pot, nestling them into the gravy. The gravy should come about halfway up the wings.
  2. Braise: Bring the liquid back to a boil, then reduce the heat to low. Cover the pot tightly with a lid and let it simmer gently for 2 to 2.5 hours.
  3. Check for Doneness: The turkey is done when the meat is extremely tender and pulling away from the bone. You should be able to pierce it easily with a fork.

Step 5: Final Touch and Serve

  1. Finish: Carefully remove the turkey wings to a serving platter. Remove and discard the bay leaves and thyme sprigs.
  2. Adjust Gravy: If the gravy is too thin, let it simmer uncovered for 10-15 minutes to reduce. If it’s too thick, add a splash of broth or water. Taste and adjust seasoning with more salt and pepper if needed.
  3. Serve: Pour the rich, savory gravy over the turkey wings.

Serving Suggestions

· Classic: Serve over a bed of fluffy white rice, creamy mashed potatoes, or buttery egg noodles to soak up all that incredible gravy.
· With Veggies: Pair with Southern-style green beans, collard greens, or candied yams.
· With Bread: A side of cornbread or dinner rolls is perfect for sopping up the gravy.

Pro Tips for the Best Turkey Wings

· Patience is Key: The long, slow braising time is non-negotiable for achieving that fall-off-the-bone texture. Don’t rush it.
· Low and Slow: Keep the heat at a low simmer once the lid is on. A hard boil can make the meat tough.
· Make it Ahead: Like many braised dishes, these taste even better the next day. Let it cool and store it in the refrigerator overnight. The flavors will meld beautifully.
· Spice it Up: Add a pinch of cayenne pepper or a few dashes of hot sauce to the gravy if you like a little heat.
· Creamy Gravy (Optional): For a richer, creamier gravy, stir in ¼ cup of heavy cream or half-and-half at the very end.

Enjoy your incredibly delicious and comforting smothered turkey wings! They are well worth the wait.

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