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smothered turkey wings on plate with rice

Smothered Turkey Wings

Tender smothered turkey wings with gravy slowly braised in onions, leeks, and peppers for rich Southern flavor.
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Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Course: Main Course
Cuisine: Soul Food, southern
Diet: Low Salt
Servings: 4 people
Calories: 725kcal
Author: Marwin Brown

Ingredients

For the Marinade

  • 2 cups Buttermilk
  • 1 bunch Fresh Cilantro
  • ¼ cup Fresh Mint leaves
  • 1 jalapeno deseeded
  • 3-4 Garlic Cloves smashed
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper

For The Wings

  • 4 lbs Turkey Wings Whole or Split
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Allspice
  • 1 teaspoon Sea Salt
  • 1 teaspoon Black Pepper
  • ½ cup sliced leeks white parts
  • 1 medium Yellow Onion sliced
  • 1 Bell Pepper sliced lengthwise
  • 3-4 Garlic Cloves diced
  • ½ Stick Butter
  • 3 cups Chicken Broth

Instructions

Marinade the Wings

  • Add buttermilk, cilantro, mint, garlic, jalapeño, salt, and pepper to a blender or food processor and blend well.
    turkey wing marinade in blender
  • If using whole wings separate the wings from the drums using a sharp knife. Place the turkey pieces in a large bowl or ziplock bag. Add the marinade and refrigerate overnight.
    turkey wings soaking in marinade

Bake The Wings

  • Pre-heat oven to 325 degrees F.
  • Mix dry spices together in a small mixing bowl.
  • Remove wings from marinade and pat dry with paper towels.
  • Season with ½ the seasoning mix. Allow wings to reach room temperature.
  • Heat shallow dutch oven pan or skillet on medium heat with olive oil. Brown wings on both sides 3-4 minutes. Remove and set aside.
    turkey wings browning in skillet
  • Add butter to the pan. Once melted add the onions, leeks and peppers. Saute 2-3 minutes adding the garlic and cooking another 30 seconds.
    butter melting in pan
  • Add the flour, ½ of the remaining spice mix and mix well. Allow to cook 2-3 minutes stirring a lot.
    vegetables cooking in roux
  • Add the broth, remaining spices, bay leaf, fresh thyme, and sage mixing well until broth mix is smooth, free of any flour lumps. Liquid should cover up half the wings. You'll want to leave the top uncovered for wings to brown well.
    braising liquid in white pan
  • Add the wings back to the pot. Bring to a boil, then reduce to a simmer.
    turkey wings braising in pan
  • Cover and bake for an hour. Flip the wings and bake for another hour.
  • Remove the pan and increase temperature to 375 degrees. Cook the wings uncovered another 15 minutes.
    turkey wings braising in pan
  • Remove wings and reduce gravy to desired consistency.
  • Serve wings topped with the gravy with a side of rice.

Video

Notes

  • Brown the wings first – This builds the deep flavor foundation for the gravy.
  • Season the flour and cook the roux until fragrant – Lightly golden flour prevents a raw taste in the gravy.
  • Let the wings braise low and slow – This is what transforms them into fork-tender southern turkey wings.
  • Taste the gravy before serving – Adjust with salt, pepper, or a splash of something acidic like cider vinegar or lemon juice if needed.
  • Let it rest 10 minutes – The gravy thickens and the flavors settle beautifully.

Nutrition

Calories: 725kcal | Carbohydrates: 16g | Protein: 68g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 229mg | Sodium: 2119mg | Potassium: 1127mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1898IU | Vitamin C: 49mg | Calcium: 227mg | Iron: 5mg
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