21 Reviews of Smothered Turkey Wings

From: Browntrees

On Dec 26, 2005

Hey Jude! This recipe for Smothered Turkey Wings was really, really tasty and a hit on my Christmas Dinner Table!! I did not need to make the sauce because I used Reynolds Oven Bags with 1/2 cup of Fat-Free Chicken Broth in the bag and the wings made sooo much tasty gravy!! The spices were a perfect blend and flouring the wings prior to placing the wings in the bag with the broth gave the wings a nice golden brown color, infused the wings with so much flavor and made it's own gravy! Besides not making the sauce, I used Morton's Nature's Seasoning Salt in place of regular salt and baked for 1 hour, 15 minutes. Hey Jude, the Turkey Wings were tender, falling off the bone and Delicious!!!

From: LaToya B

On Aug 17, 2006

10 STARS!!!!!! Excellent recipe!! We're from the south, and my fiance TORE HIS FOOD UP!!!! I went in with my plate, and he wanted my plate as well! I'm still a beginner cook, and I never knew anything about thyme and poultry seasoning, but what a wonderful taste!!! THANKS for a good ole' recipe!!!!

From: glitter

On Oct 25, 2004

Delicious! I only had two wings, but I also had two very large thighs. I browned the turkey quickly on both sides since it was still a little frozen. I used Poultry Seasoning by Aroostook. Towards the end I did mop off some extra grease from the top because I like less, but the meat fell off the bone and everyone liked it and the gravy as well. Very tasty. I served it over rice, but I am sure it would be wonderful over mashed potatoes, or garlic mashed potatoes and or buns. This is a keeper. Thank you...

From: karen in tbay

On Oct 9, 2007

Excellent. The sauce tasted like mushroom soup without the mushrooms which was thumbs up from DD who dislikes fungi. We used the wings, thighs and legs of a 16lb turkey. We actually had this for our lunch on thanksgiving as hot sandwiches then later had the breasts with the rest of the usual thanksgiving trimmings. Will definitely do the recipe again but next time will drain off most of the fat from the roast pan before adding the sauce. I am just adding another comment - today I was having leftovers and perhaps the amount of liquid (chicken broth and milk) should be less for a thicker gravy like sauce. Adjust accordingly to please oneself. Still a fab dish.

From: Jeffsmom

On Aug 30, 2006

This was excellent! I did reduce the amount of salt to 1 tsp, and it was still very well seasoned. The sauce was well worth the effort. Thanks for the posting!

From: angeldoll

On Mar 20, 2008

OMG...this was sooooooooooooo good. This was my first time fixing turkey wings, but as one of my friends stated you would never tell. This is definitely a keeper in my house.

From: tinaki99

On Dec 18, 2008

Absolutely delicious. I used 3 cloves of fresh garlic instead of garlic and onion powders, and oregano and rosemary (abundant in ur back yard) instead of poultry seasoning. In step 3, because I had run out of celery, I used 2 bay leaves, and again rosemary and oregano twigs; the flavour turned out to be supurb. Will definitely cook it again and would like to try it with other meats, such as chicken drumsticks (maybe bake less time), lamb, beef, or pork.

From: *Ken*

On Mar 1, 2008

Great Recipe! Very flavorful. The first time I made these wings I smothered them in gravy. But the wings are so flavorful that they are much better without the sauce. This is how my family likes to eat them now. This recipe is certainly two (sticky) thumbs-up and five bright stars! THANKS!

From: jennjenn #869903

On Jul 5, 2008

This was my first time making these by myself and I was very nervous because usually my gravy comes out tasting like flour, but this was amazing my husband said he loved it and nobody makes smothered turkey necks like her!!

From: Chef #783549

On Mar 9, 2008

This was a very tasty dish, the sauce was delicious, but a bit too rich for me, so next time I plan to omit the sauce and only make it on special occasions. I would also either cut down the liquids as suggested in an early review or make all of the sauce and freeze some for later use.