Smothered Turkey Wings

Southern style turkey wings smothered in gravy.

Course Main Course

Cuisine American, southern, Western

Diet Gluten Free

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 410kcal

Preheat the oven to 350 degrees F / 180 degrees C.
Wash and pat the wings dry with paper towels.
In a large mixing bowl, combine the olive oil and spices into a paste and pour over the turkey wings. Mix to coat the wings with seasoning and place them on a baking tray.
Top the turkey wings with slices of onion and bell pepper and cover with foil.
Cook turkey wings for 90 minutes.
Remove the wings from the oven and reserve the pan drippings to make the gravy.
To make the gravy, heat oil and butter in a skillet, add sliced onion, and sauté for about 7 minutes or until the onions are tender.
Stir in the minced garlic and creole seasoning and cook until fragrant for 1 minute.
Add in the cornstarch, stir continuously while cooking for 2-3 minutes and it changes to a rich toffee color.
Next, stir in about a third of the pan drippings and add the chicken broth. Scrape the bottom of the skillet so the cornstarch and brown bits get combined into the liquid.
Reduce the heat and simmer the gravy for about 3-4 minutes until it begins to thicken. (note that it will thicken more when in the oven).
Taste and adjust seasonings as needed, then pour the gravy over the turkey wings.
Bake smothered turkey wings uncovered for 30-35 more minutes, or until the wings have reached an internal temperature of 165 degrees F / 74 degrees C.

If you buy turkey wings that are whole, remove the wing tips and cut the wings into flats and drums. You can ask your local butcher to cut whole wings into sections.
Turkey wings can vary in size, but you want approximately two wing sections per guest.
Reserve the wing tips and add them to soup for lots of flavors.
Pat dry with paper towels before seasoning.
Select a baking dish or large roasting pan that is big enough to hold the wings in a single layer.
Don’t forget to cover it with aluminum foil.
Larger wings may need to cook longer, so adjust the cooking time accordingly.
Cook turkey wings until the meat falls off the bone.
Don’t be intimidated by the homemade gravy. It’s a simple process with much more flavor than store-bought gravy.
Skim the fat off the pan drippings before adding to the gravy.
For extra creamy gravy, stir in a bit of heavy cream.
Storage - keep leftovers in an airtight container inside the fridge up to 4 days.
There are 9 WW Blue Plan SmartPoints in one serving of this.