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Oven-Baked Smothered Turkey Wings with Creole Seasoning

Smothered turkey wings are browned in a skillet, covered with Creole-seasoned gravy, and baked until very tender. The final uncovered bake lightly browns the wings and thickens the gravy.
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Prep Time 20 minutes
Cook Time 2 hours 46 minutes
Resting time 10 minutes
Total Time 3 hours 16 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 830
Ingredients Equipment Method Notes

Ingredients
  

For the turkey wings
  • 3.5 lb turkey wings separated at the joints
  • 1 tbsp Creole seasoning
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
For the gravy
  • 3 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 1 celery rib, finely chopped
  • 0.5 bell pepper green, finely chopped
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 0.5 tsp dried thyme
  • 1 tsp Worcestershire sauce
  • 0.5 tsp kosher salt

Equipment

  • 1 12-inch skillet
  • 1 9x13 inch baking dish

Method
 

Prepare and brown the wings
  1. Heat the oven to 350°F.
  2. Pat the turkey wings dry and season them all over with the Creole seasoning, garlic powder, and black pepper.
  3. Heat the vegetable oil in a 12-inch skillet over medium-high heat.
  4. Brown the wings in batches for 3 to 4 minutes per side, then transfer them to a 9x13-inch baking dish.
Make the gravy
  1. Melt the butter in the same skillet over medium heat.
  2. Add the onion, celery, and bell pepper, and cook for 5 to 7 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the broth, thyme, Worcestershire sauce, and salt.
  6. Simmer for 3 to 5 minutes until lightly thickened.
Bake the wings
  1. Pour the gravy over the wings and cover the dish tightly with foil.
  2. Bake for 2 to 2 1/2 hours, until the thickest meaty part of each wing reaches at least 165°F and the meat is very tender.
  3. Remove the foil and bake for 10 to 15 minutes more to brown the wings slightly and thicken the gravy.
  4. Rest for 10 minutes before serving.

Notes

Brown the wings in batches so they have room to develop color. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a gluten-free version, use a gluten-free all-purpose flour blend in place of the flour.