Go Back
+ servings
Smothered Turkey Wings

Easy Smothered Turkey Wings {Flats Only}

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 hrs 15 mins
Course Dinner
Cuisine Southern
Servings 6 people


  • 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!
Tried this recipe?Let us know how it was!