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smothered turkey wings

Baked Smothered Turkey Wings

These Baked Smothered Turkey Wings are fall-apart tender and covered in a rich, silky gravy made with Cream of Chicken with Herbs. Seasoned and seared for deep flavor, then baked low and slow with onions and peppers piled on top, this dish delivers comfort food at its best. Perfect for Sunday dinner or a cozy weeknight meal.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: soul food, Southern
Calories: 565
Ingredients Equipment Method Video Notes

Ingredients
  

  • 4 Turkey wings flats or drums
  • 2 tbsp Bayou City All Purpose Seasoning
  • 1 tbsp Bayou City Garlic Pepper
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp poultry seasoning
  • 1 Tony Cachere's injectable marinade optional
  • 1 onion sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 4 cloves garlic minced
  • 1 10.5oz can of cream of chicken with herb
  • 2 cups chicken broth
  • 1 tbsp chicken bouillon base

Equipment

  • Large skillet
  • 9x13 baking dish
  • tongs
  • Foil
  • Mixing bowl

Method
 

  1. In a bowl, Pat wings dry and season generously on all sides with all of your seasonings making sure to get them all evenly coated. Cover and let marinate for 30mins up until an hour.
  2. After letting the turkey wings marinate. Inject each turkey wing with some Tony Cachere's Injectable marinade . I usually fill the syringe up about halfway.
  3. Preheat oven to 325 F
  4. Transfer turkey to your baking dish. and cover with onions, bell pepper, and garlic. This allows the veggies to soften into the gravy while keeping the wings from drying out.
  5. Optional: Heat oil in a large skillet over medium-high heat. Sear turkey wings for 2–3 minutes per side, just until browned. before adding into you baking dish and baking
  6. In a large bowl, whisk together Cream of Chicken with Herbs, Chicken broth, and bouillon
  7. Mix until smooth and pour evenly over the wings, onions, and peppers.
  8. Cover the dish tightly with foil. Bake at 325°F for 1 hour, then remove foil.
  9. Continue baking another 60–75 minutes until the gravy is thick and the wings are fall-off-the-bone tender.
  10. optional: Broil 2–3 minutes to caramelize the top.

Video

Notes

  • Cream of Chicken with Herbs creates a naturally thick, rich gravy—no cornstarch needed.
  • If you want extra gravy, add ½–1 cup more broth.
  • The vegetables soften perfectly when baked on top, allowing their flavor to melt into the sauce.
  • Serve over rice, mashed potatoes, cornbread dressing, or buttery egg noodles.
  • Leftovers reheat beautifully—the gravy gets even richer the next day.