Smothered Turkey Wings
If you're single like me and have no use for a whole roasted Turkey on Thanksgiving, tender and juicy smothered turkey wings are a great alternative! Even if you're feeding a crowd, smothered turkey wings are something different to add to your holiday food spread.
You can find either find all wings, drumsticks, or fully in tact turkey wings at your local grocer in the meat department. As with chicken wings, I don't discriminate and eat all parts.
I inject each with in Tony Chachere's marinade to tenderize the wings and add flavor down to the bones. Before putting them in the oven, I season the wings the Cajun seasoning, and top them with sliced onions and bell peppers for even more added flavor.
The gravy comes together with drippings from the baked turkey wings along with butter, Worcestershire sauce, and chicken stock. Once it thickens, smother the turkey wings in the gravy and then back in oven to finish cooking.
Smothered Turkey Wings Ingredients
Turkey wings - wings, drums or whole
- Seasonings - onion powder, garlic powder, Italian seasoning, Cajun seasoning, cinnamon, Accent
- Marinade - Tony Chachere's Creole Butter Injectable Marinade
- Vegetables - onions, bell peppers
Gravy - turkey wing pan drippings, chicken stock, butter, Worcestershire sauce, cornstarch
How to make Smothered Turkey Wings
- Preheat oven to 350 degrees.
- Pour half the bottle of marinade into a bowl.
- Rinse and pat dry turkey wings.
- Fill injector up halfway with the marinade and extract into each wing part. Repeat until done.
- Coat each wing on both sides with all of the seasonings.
- Place in a baking pan and cover sliced onions and peppers. Cover pan with foil and bake for 1 ½.
- Pour out 1 cup of the pan drippings into a saucepan and combine with chicken stock, butter, and worcestershire over medium heat. Make a slurry with the 1 tablespoon cornstarch and 2 tablespoons of cool water. Stir until the gravy thickens and butter is melted. Add another cornstarch slurry if needed.
- Pour gravy over wings, cover and bake for another 30-40 minutes or until wings are browned and tender, and gravy is thickened.
- Serve with your favorite holiday sides and enjoy!
- 3-4 pounds turkey wings
- 1 onion (sliced)
- 1 bell pepper (sliced)
- Tony Chachere's Injectable Marinade (Creole Butter flavor)
- 1 teaspoon ground cinnamon
- Tony Chachere's Creole Seasoning (to taste)
- Italian Seasoning (to taste)
- onion powder (to taste)
- garlic powder (to taste)
- Accent (to taste)
- 3 cups chicken stock
- 1 cup turkey drippings
- 1/2 stick butter
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
Preheat oven to 350 degrees.
Pour half the bottle of marinade into a bowl.
Rinse and pat dry turkey wings.
Fill injector up halfway with the marinade and extract into each wing part. Repeat until done.
Coat each wing on both sides with all of the seasonings. Place in a baking pan and cover sliced onions and peppers. Cover pan with foil and bake for 1 ½.
Pour out 1 cup of the pan drippings into a saucepan and combine with chicken stock, butter, and Worcestershire over medium heat. Make a slurry with the 1 tablespoon cornstarch and 2 tablespoons of cool water. Stir until the gravy thickens and butter is melted. Add another cornstarch slurry if needed.
Pour gravy over wings, cover and bake for another 30-40 minutes or until wings are browned and tender, and gravy is thickened.
Serve with your favorite holiday sides and enjoy!
I’m a homegrown food lover, whom influenced by my mama and MoMo, grew into a self-taught foodmaker. Outside of my day job in tech,, I enjoy developing Cajun/Creole and Asian Fusion recipes, and taking pretty, mouth-watering photos of the food I make. When not in the kitchen, find me binge watching a true crime docuseries or collecting passport stamps across the globe!