Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 85 minutes
Servings: 8 (about 32 wing pieces)
These baked smothered chicken wings are all about tender meat and a thick, creamy, savory “gravy” that clings to every piece. The wings are seasoned generously, then baked in a rich blend of cream soups with roasted garlic and herbs, plus onions and bell peppers that soften into the sauce. The first covered bake keeps everything moist and steamy so the wings turn juicy and fork-tender. A short uncovered finish thickens the sauce and gives the top layer a lightly browned, comforting finish with a final dusting of smoky spice.
Ingredients
Poultry
- 1.8 kg chicken wings
Vegetables
- 60 g red bell pepper, chopped
- 60 g green bell pepper, chopped
- 60 g yellow onion, chopped
Canned Soups
- 3 cans (approx. 315 g each) cream of chicken with herbs
- 1 can (approx. 315 g) cream of mushroom with roasted garlic
Liquids
- 240 ml chicken broth
- 15 ml browning liquid
- 45 ml olive oil
Dry Spices & Herbs
- 16 g garlic powder
- 16 g onion powder
- 5 g salt
- 9 g ground black pepper
- 8 g chili powder, plus extra for garnishing
- 16 g smoked paprika, plus extra for garnishing
- 2 g dried basil
- 2 g dried oregano
Instructions
- Preheat the oven and set up your baking dish.
Preheat your oven to 190°C. While it heats, choose a large glass baking dish that can hold all the wings in one layer (a slightly “crowded” layer is fine, but you don’t want them stacked in piles). Having the dish ready makes the assembly quick once the wings are seasoned. - Season the wings thoroughly.
Place the 1.8 kg chicken wings into a large bowl so you have room to toss without spilling. Drizzle in the 45 ml olive oil first—this helps the spices stick evenly and encourages a juicy roast. Sprinkle over the garlic powder, onion powder, salt, black pepper, chili powder, smoked paprika, dried basil, and dried oregano.
Now take your time mixing: toss and turn the wings repeatedly until every wing is evenly coated, including the flats and drumettes. Make sure the seasoning reaches the folds and joints where flavor can hide. The goal is a consistent, well-seasoned surface so each bite tastes the same—savory, smoky, gently spicy, and aromatic. - Mix the creamy smothering sauce (do not dilute).
In a separate bowl, add the cream of chicken with herbs (all 3 cans) and the cream of mushroom with roasted garlic (1 can). Stir them together until the mixture looks uniform and smooth.
Pour in the 15 ml browning liquid and stir again until fully blended. Keep mixing until the color is even throughout and the sauce looks glossy and cohesive. Do not add water—the soups are meant to stay concentrated so the final sauce bakes up thick and rich rather than thin.
- Assemble the baking dish in layers for even cooking.
Arrange the seasoned wings in the large glass baking dish. Spread them out so the heat can circulate and the sauce can flow around each piece.
Scatter the chopped red bell pepper, green bell pepper, and yellow onion over and around the wings. Distributing the vegetables across the dish helps them soften evenly and flavor the sauce throughout. - Add broth for moisture, then smother with sauce.
Slowly pour the 240 ml chicken broth evenly into the dish. Aim for the liquid to spread across the bottom rather than pooling in one corner; this moisture helps keep the wings tender during the covered bake.
Next, spoon the soup mixture over the wings. Cover every piece as completely as possible, letting the sauce settle into gaps between wings. This “smothering” step is what creates that creamy baked gravy and ensures the wings cook in a flavorful, protected environment. - Cover tightly and bake for the first stage.
Tightly cover the baking dish with aluminum foil, sealing the edges well so steam stays inside. Place the dish in the preheated 190°C oven and bake for 45 minutes. During this stage, the wings cook gently, the vegetables soften, and the sauce loosens and spreads, bathing the chicken in creamy flavor. - Finish uncovered to thicken and lightly brown.
After 45 minutes, carefully remove the dish from the oven and peel back the foil (watch for hot steam). Increase the oven temperature to 200°C.
Sprinkle a light, even layer of additional chili powder and additional smoked paprika over the top. Return the dish to the oven uncovered and bake for 20 minutes, until the sauce thickens and the wings look golden on top. This uncovered finish concentrates the sauce and gives the surface a more appetizing color and texture. - Rest briefly, then serve.
Let the wings stand for a few minutes before serving so the sauce settles and clings better. Spoon the thick sauce and softened peppers and onions over the wings when plating to make sure every portion gets plenty of that creamy smothered finish.