Hello World KitchenBeta
Tender, fall-off-the-bone turkey wings baked to perfection and smothered in a rich, savory brown onion gravy made right from the pan drippings.
Ingredients
Turkey Wings & Seasoning
- 3 lbs Turkey wings — Split into flats and drumettes, wing tips removed
- 2 tablespoons Olive oil — For coating the wings
- 1.5 teaspoons Kosher salt — Adjust to taste
- 1 teaspoon Black pepper — Freshly ground
- 1.5 teaspoons Garlic powder
- 1.5 teaspoons Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Poultry seasoning
Smothered Onion Gravy
- 2 large Yellow onions — Thinly sliced
- 3 cloves Garlic — Minced
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 3 cups Turkey or chicken broth — Low sodium preferred
- 0.25 cup Pan drippings — Reserved from roasting the wings
Instructions
-
Preheat your oven to 375°F (190°C). Spray a large roasting pan or 9x13 inch baking dish with non-stick spray.
~5 min -
Pat the turkey wings completely dry with paper towels. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and poultry seasoning.
~5 minDrying the wings helps the oil and seasoning adhere better and promotes nice browning. -
Place the turkey wings in a large bowl, drizzle with olive oil, and toss to coat uniformly. Sprinkle the seasoning mix over the wings and rub it in thoroughly.
~5 min -
Arrange the seasoned wings in a single layer in the prepared roasting pan. Pour 1/2 cup of broth into the bottom of the pan (to prevent burning and create drippings). Cover tightly with foil and roast for 1 hour.
~60 min -
Remove the foil and roast for another 30 minutes, or until the wings are nicely browned and tender. Remove the wings from the pan and set them aside on a plate. Carefully pour the pan drippings into a measuring cup.
~30 minSkim the excess fat from the top of the drippings if desired, but keep the flavorful juices. -
While the wings are finishing their uncovered roast, melt the butter in a large skillet over medium heat. Add the sliced onions and sauté until softened and golden brown, about 10 minutes. Add minced garlic and cook for 1 minute more.
~11 min -
Sprinkle the flour over the onions and stir well to combine. Cook the flour mixture (roux) for 2-3 minutes, stirring constantly until it turns a light nutty brown.
~3 minCooking the flour removes the raw taste and builds a deeper flavor for the gravy. -
Slowly whisk in the reserved pan drippings and the remaining 2.5 cups of broth, ensuring there are no flour lumps. Bring the gravy to a simmer, whisking frequently until it thickens, about 5-7 minutes. Taste and adjust seasoning if needed.
~7 min -
Reduce the oven temperature to 350°F (175°C). Return the turkey wings to the roasting pan. Pour the onion gravy evenly over the wings.
~2 min -
Cover the pan tightly with foil again and bake for another 30 to 40 minutes, or until the turkey wings are extremely tender and falling off the bone.
~35 min -
Remove from the oven and let rest for 10 minutes before serving. Serve the wings generously ladled with the onion gravy.
~10 minServe over white rice or mashed potatoes to soak up the delicious gravy.
Nutrition
Equipment
- Large roasting pan or 9x13 inch baking dish
- Aluminum foil
- Large skillet
- Whisk
- Measuring cups and spoons
- Tongs
Tips & Storage
- For an even darker gravy, cook the flour and butter mixture (roux) a few minutes longer until it reaches a milk chocolate color before adding the broth.
- If your gravy is too thick, simply whisk in a splash more broth or water until you reach your desired consistency.
- Adding a dash of hot sauce or a teaspoon of Worcestershire sauce to the gravy elevates the savory profile.
- Storage: Store leftover wings and gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if the gravy has thickened too much in the fridge.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
