Smothered Turkey wings – Fork tender, juicy, and flavorful baked turkey wings with a delicious velvety gravy that can be served with mashed potatoes or over a bed of white rice.
For the Turkey Wings
3 lbs Turkey wings (cut into wings and wingettes and tips removed) Fresh or previously frozen and thawed
1 tsp salt or to taste
1/2 Tbsp Paprika
2 Tsp chicken bouillon
1/2 tbsp black pepper
1 onion large onion, thinly sliced
4 cloves garlic minced
2 tbsp olive oil or other neutral cooking oil
1 tsp red pepper flakes or to taste
1/4 cup parsley finely chopped
1/4 cup bell pepper (optional) diced – I used Green Red bell pepper
1/2 cup celery stalk diced
For the flour mixture (Gravy)
3 tablespoons all-purpose flour
2 cups chicken broth low sodium
1/2 teaspoon Garlic powder
1/2 teaspoon Onion Powder
1/2 tsp Salt or to taste
1/2 tsp black pepper or to taste
Clean the turkey wings and dry with a paper towel
Season with black pepper, paprika, salt, Minced garlic, chicken bouillon, and red pepper flakes. Add the oil and massage the wings thoroughly with the seasoning.
Arrange the wings in a deep baking dish.
Spread the Onions, bell peppers, and celery over the wings and set aside.
Combine all the ingredients for the gravy. Mix till all the flour is completely dissolved
Pour inside the baking pan. Avoid washing away all the seasoning.
Cover with a foil paper and bake at 400°F for 1 hour. After one hour, remove the foil paper and bake uncovered for another thirty minutes to one hour or until the meat is tender and starting to pull away from the bone.
Serve over white rice or mashed potatoes.
I divided the wings into wingettes and Drummettes. Just a personal preference. You may choose not to divide it if you don’t want to.
As always, there are variations that you can make to this recipe. To begin with, you can omit the bell peppers and replace with Carrots or mushrooms.
This recipe is for 3 lbs wings if you are cooking for more people, simply double or triple the recipe. Likewise, you may divide the recipe if cooking for a lesser group of people.
If you like more gravy, feel free to double the recipe of the flour mixture.