Easy Smothered Turkey Wings {Flats Only}
Felesha
Smothered Turkey Wings. Braised tender and juicy turkey wing flats smothered in pan gravy make for a delicious Thanksgiving or Southern meal shake up!!
Cook Time 2 hours hrs 15 minutes mins
Course Dinner
Cuisine Southern
- 6-7 lbs. turkey wing flats only I had about 6 3/4 lbs
- 1/4 c olive oil
- 2 T garlic powder
- 2 T onion powder
- 1 T paprika
- 1 T Low Sodium Montreal Chicken Seasoning
- 1 T Italian seasoning
- 2 tsp dried parsley
- 1 tsp smoked paprika
- 1 tsp Lawry's Chicken and Poultry
- 1 tsp granulated chicken bouillon powder
- 1.5 tsp kosher salt
- 2 tsp black pepper
- 1 tsp crushed red pepper
- 2 lg sweet onions sliced
- 1 stick butter
- 2 c water
Pan Gravy
- 1 organic turkey gravy packet
- 1 T flour
- 11/2 tsp chicken bouillon powder
- 2 c water
Preheat oven to 375°F
Clean wings, pat dry and place in a large roaster pan. Cover wings and rub them down with olive oil.
Mix all spices together in a small bowl
Sprinkle the spices over the turkey wings and toss the wings to coat evenly.
Add the onions and butter into the pan. Pour 2 cups water around the perimeter of the pan being sure not to rinse the spices off.
Cover the pan with aluminum foil
Braise for 2 hours or until fork tender being sure to baste the wings periodically during cooking time.
Remove pan from the oven.
Make Pan Gravy
While wings are braising, start the gravy by pouring one gravy packet into 2 c of water.
Add flour and chicken bouillon to the mixture and whisk until smooth.
Once wings are fork tender, pour gravy around the perimeter of the pan and place back in the oven for 15 minutes uncovered allowing the gravy to thicken.
Baste the wings with pan gravy and serve over mashed potatoes or rice. Say Grace and enjoy!