Bringing Grandma's recipes to your kitchen, one slice at a time.


Smothered Baked Turkey Wings

Smothered Baked Turkey Wings

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.

Print Friendly, PDF & Email

Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?