Smothered Turkey Wings with Creole Onion Gravy

Steps

1. Step 1

   Heat the oven to 400°F. Pat the turkey wings very dry with paper towels. Put them in a large bowl, rub with the oil, then sprinkle on the Creole seasoning, garlic powder, onion powder, smoked paprika, a good pinch of salt and plenty of black pepper. Rub it all over so every piece is coated.

   10 min · 400°F

   • 3 lb turkey wings
   • 1 tbsp vegetable oil
   • 2 tsp Creole seasoning
   • 1 tsp garlic powder
   • 1 tsp onion powder
   • 1 tsp smoked paprika
   • salt
   • black pepper
2. Step 2

   Arrange the wings skin side up in a single layer in a 9x13-inch baking dish or roasting pan. Roast uncovered until the skin is browned, about 45 minutes. Remove and set aside; leave the oven on and turn it down to 325°F.

   45 min, hands-off · 400°F

3. Step 3

   While the wings roast, make the gravy. Melt the butter in a large skillet or Dutch oven over medium heat. Whisk in the flour and cook, whisking almost constantly, until the roux smells nutty and turns the color of peanut butter, 6 to 8 minutes. Don't let it scorch.

   8 min

   • 4 tbsp unsalted butter
   • 1/3 cup all-purpose flour
4. Step 4

   Add the sliced onions, celery and bell pepper and cook, stirring, until softened, about 6 minutes. Stir in the garlic and cook 1 minute more.

   7 min

   • 2 yellow onions
   • 2 celery stalks
   • 1 green bell pepper
   • 4 cloves garlic
5. Step 5

   Pour in the stock a cup at a time, whisking after each addition so the gravy stays smooth. Add the Creole seasoning, thyme, bay leaves, Worcestershire and cayenne. Bring to a simmer and cook until it thickens to the consistency of heavy cream, about 5 minutes. Taste and add salt and pepper as needed.

   5 min

   • salt
   • black pepper
   • 4 cups chicken or turkey stock
   • 1 tsp Creole seasoning
   • 1 tsp dried thyme
   • 2 bay leaves
   • 1 tsp Worcestershire sauce
   • 1/4 tsp cayenne pepper
6. Step 6

   Pour the hot gravy over the roasted wings, spooning the onions on top so the wings are smothered. Cover the dish tightly with foil and bake at 325°F until the meat is fork-tender and pulling from the bone, 1 1/2 hours. Check once around the 1 hour mark and add a splash of water or stock if the gravy looks too thick.

   1 hr 30 min, hands-off · 325°F

7. Step 7

   Let the dish rest 10 minutes. Discard the bay leaves, skim off any excess fat from the surface, and stir the gravy. Scatter the green onions over the top and serve the wings and plenty of gravy over rice or mashed potatoes.

   10 min

   • 3 green onions
   • cooked white rice or mashed potatoes

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026