Smothered Turkey Wings Gravy (Print Format)

Tender baked turkey wings drenched in a smooth, flavorful gravy with aromatic onions and bell peppers.

# Ingredients:

→ Turkey Wings

01 - 6–8 turkey wings, cut into sections, skin-on
02 - 2 tbsp poultry seasoning
03 - 1–2 tbsp Creole or Cajun seasoning
04 - 1 tbsp onion powder
05 - 1 tbsp paprika
06 - 1 tsp garlic powder
07 - 0.5 tsp celery salt
08 - 1 tbsp monosodium glutamate (Accent), optional
09 - 1 large onion, thinly sliced
10 - 1 bell pepper, thinly sliced
11 - 0.5 stick unsalted butter (about 57 g), thinly sliced

→ Gravy

12 - Pan drippings from roasted turkey wings
13 - 0.5 cup (63 g) all-purpose flour
14 - 3 cups (710 ml) low-sodium chicken stock
15 - 2 tsp onion powder
16 - 1 tsp garlic powder
17 - Salt, to taste
18 - Black pepper, to taste

# Steps:

01 - Preheat oven to 175°C (350°F). Rinse turkey wings under cold water and pat thoroughly dry with paper towels.
02 - In a bowl, combine poultry seasoning, Creole or Cajun seasoning, onion powder, paprika, garlic powder, celery salt, and monosodium glutamate (if using). Evenly coat turkey wings with spice mixture by tossing with hands.
03 - Spray a large roasting pan with nonstick spray. Layer seasoned turkey wings snugly but not stacked. Evenly scatter sliced onions and bell peppers over wings. Top with thinly sliced butter.
04 - Cover roasting pan tightly with aluminum foil. Bake for 75 minutes to lock in moisture and tenderize wings.
05 - Remove pan and carefully drain pan drippings into a bowl or measuring jug. Return turkey wings uncovered to oven to keep warm while preparing gravy.
06 - Using a fat separator or by skimming, measure 120 ml of fat from the pan drippings. Heat fat in a saucepan over medium-high heat. Whisk in flour and cook, stirring constantly, for 2–3 minutes until lightly golden and raw taste is gone.
07 - Gradually whisk chicken stock into the roux to avoid lumps. Add remaining pan drippings, then stir in onion powder and garlic powder. Simmer, stirring frequently, until thickened, approximately 3 minutes. Remove from heat and season with salt and pepper to taste.
08 - Pour prepared gravy evenly over turkey wings in roasting pan. Cover tightly with foil again and bake for an additional 30–40 minutes, until wings are fork-tender and gravy bubbles.
09 - Remove from oven and allow to rest briefly. Serve wings topped generously with pan gravy, ideally over freshly cooked rice or preferred side.

# Tips:

01 - Drying turkey wings thoroughly before seasoning improves browning and texture.
02 - Using pan drippings for gravy imparts rich, authentic flavor.
03 - Covered baking traps moisture, ensuring juicy, tender wings.
04 - Leftovers improve in flavor after a day and freeze well with gravy for up to two months.

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