A classic Southern-style comfort food dish where juicy, seasoned turkey wings are slow baked, bathed in a rich homemade gravy made from their own pan drippings, and served over warm rice. The combination of aromatic spices, tender meat, sweet onions, bell pepper, and the glossy gravy creates a soulful meal that’s perfect for family dinners, holidays, or any time you crave deep, satisfying flavor.
Ingredients
Turkey Wings
- 6 to 8 turkey wings, cut into sections
- 2 tablespoons poultry seasoning
- 1 to 2 tablespoons Creole or Cajun seasoning
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon celery salt
- 1 tablespoon monosodium glutamate (Accent), optional
- 1 large onion, sliced
- 1 bell pepper, sliced
- 0.5 stick unsalted butter, thinly sliced (about 57 g)
Gravy
- Pan drippings from roasted turkey wings
- 0.5 cup (about 63 g) all-purpose flour
- 3 cups (710 ml) chicken stock or broth
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Step-by-Step Instructions
1. Preheat and Prepare:
Begin by setting your oven to 175 °C to ensure it’s fully heated before the wings go in. This initial preheating gives the turkey wings a consistent environment for even cooking. While the oven is warming, gather all your seasonings and fresh ingredients.
2. Clean and Dry the Wings:
Take the turkey wings under cold running water and rinse them thoroughly. Pat each piece completely dry with paper towels — this step is crucial as it removes excess moisture, helping the seasonings adhere and promoting better browning during roasting.
3. Mix the Seasonings:
In a small mixing bowl, combine the poultry seasoning, Creole or Cajun seasoning, onion powder, paprika, garlic powder, celery salt, and the optional monosodium glutamate. Stir them together until fully blended, creating a rich aromatic rub that will infuse every bite of the turkey wings.
4. Season the Turkey Wings:
Sprinkle the spice mixture evenly over the turkey wings. Use your hands to gently toss, rub, and press the seasoning into all sides of each wing section so they are completely coated. The spices should stick to the slightly tacky surface left from drying.
5. Arrange in Roasting Pan:
Spray the bottom and sides of a large roasting pan with a high-quality nonstick spray to prevent sticking later. Place the seasoned turkey wings in the pan in a single layer, making sure they are snug but not overlapping too much. Distribute the thinly sliced onion and bell pepper over and between the wings, letting them nestle into the crevices. Finally, lay the thin slices of butter atop the turkey and vegetables — as it melts, this will enrich the pan juices that become your gravy.
6. Cover and Bake:
Cover the roasting pan tightly with aluminum foil. This sealed environment traps steam and heat, gently cooking the wings so they become tender without drying out. Place the pan in the oven and bake for 75 minutes. Throughout this time, the wings will render flavorful juices that collect in the pan.
7. Collect the Drippings:
After the initial baking period, remove the pan from the oven. Carefully pour the accumulated pan drippings into a bowl or measuring jug. These drippings are rich in flavor and form the base of your gravy later. While you prepare the gravy, return the turkey wings to the oven uncovered to keep them warm.
8. Separate the Fat:
Allow the pan drippings to cool slightly so the fat rises to the top. Either use a fat separator or skim off about 120 ml of fat with a ladle. Reserve the remaining juices — these flavorful liquids will be added to the gravy as well.
9. Make the Gravy:
Heat the separated fat in a saucepan over medium-high heat. Sprinkle in the all-purpose flour and whisk constantly, cooking for 2–3 minutes. This creates a roux — the thickening base for your gravy. Continue stirring until the flour turns a pale golden color and loses its raw edge.
10. Add Stock and Season:
Slowly whisk the chicken stock into the roux, adding it steadily to avoid any lumps forming. Once the stock is fully incorporated, stir in the reserved pan drippings. Add the onion powder and garlic powder to deepen the savory profile. Continue cooking and stirring until the gravy thickens, about 3 minutes. Remove the gravy from heat and season with salt and black pepper according to your taste.
11. Combine and Finish Baking:
Pour the finished gravy over the turkey wings in the roasting pan, making sure each piece is coated and nestled in the sauce. Cover the pan again with foil and return it to the oven. Bake for an additional 30 to 40 minutes or until the wings are so tender that a fork easily pierces the meat and the gravy is bubbling with rich aroma.
12. Rest and Serve:
Remove the pan from the oven and let it rest briefly so the gravy settles. Serve the smothered turkey wings warm, with plenty of the savory gravy poured over them. Traditionally, this is enjoyed over freshly cooked rice, which soaks up the thick sauce and balances the deep flavors beautifully.