How Long to Bake Smothered Turkey Wings for Maximum Tenderness

Smothered turkey wings are a delicious, juicy and comforting dish that is loved by many. The turkey wings are seasoned, roasted and then smothered in a rich, homemade gravy. While the prep work is minimal, smothered turkey wings do require some time in the oven to reach their full tenderness potential. So how long should you bake smothered turkey wings for the best, fall-off-the-bone results?

Overview of Smothered Turkey Wings

Smothered turkey wings feature turkey wings that are roasted and then covered in an onion-flavored turkey gravy. The wings are seasoned simply with a dry rub of spices like smoked paprika, garlic powder, salt and pepper. The wings roast in the oven uncovered initially to help crisp up the skin.

Meanwhile the pan drippings are used to prepare the flavorful gravy. Pan drippings, chicken or turkey stock, sautéed onions and thickening agents like flour or cornstarch are used to make the rich gravy. Once the gravy is done it gets poured over the roasted wings. The wings then go back into the oven uncovered to finish cooking immersed in the gravy.

This method of roasting and smothering results in wings that are crispy on the outside but very moist, juicy and fork-tender inside with a delicious gravy clinging to every bite

Baking Time for Smothered Turkey Wings

Most smothered turkey wing recipes call for baking the wings for a minimum of 2 hours up to 2 1/2 – 3 hours, Here are some general guidelines for baking times

• Roast the seasoned wings uncovered for 45 mins – 1 hour initially. This helps render the fat and make the skin crispy.

• Prepare the gravy while the wings roast. This takes about 15-20 minutes.

• Pour the gravy over the wings and return to the oven uncovered. Bake for another 60-90 minutes until very tender.

So the total baking time is usually around 2 hours to 2 hours 30 minutes for smothered turkey wings to become fall-off-the-bone tender.

However, baking times can vary based on a few factors:

Size of the Wings

Larger, meatier turkey wings will take longer to become tender than smaller wings. Large wings may need up to 3 hours of total baking time. Smaller wings may be done in 2 – 2 1/4 hours.

Oven Temperature

Most recipes call for baking smothered turkey wings at 350°F-375°F. Higher oven temperatures will speed up cooking times slightly. Lower oven temperatures will increase baking times.

Convection Oven

Using a convection setting will decrease baking times by about 10-25% due to the increased hot air circulation.

Meat Thermometer

Using an instant read meat thermometer to check for doneness is better than relying on time alone. Smothered wings are done when the thickest part of the meat registers 185°F – 200°F.

How to Tell When Smothered Turkey Wings are Done

While recommended baking times can provide general guidance, the best way to tell when smothered turkey wings are fully cooked is:

• Use a meat thermometer to check the internal temperature as mentioned above.

• The meat should start shrinking back from the ends of the bones.

• The meat should twist cleanly off the bones with gentle tugging from a fork.

• A knife or fork should slide easily into the thickest part of the wings with no resistance.

• The gravy should be bubbly and thickened.

Once the wings are tender, baste them a few times with the gravy during the last 10-15 minutes to really infuse them with flavor.

Serving Smothered Turkey Wings Right Away

For the best flavor and texture, smothered turkey wings should be served immediately once baked. The gravy tends to thicken more upon standing and can even congeal once cooled.

Leftovers can be stored covered in the fridge for 3-4 days. Reheat them gently in a 350°F oven covered in foil to prevent drying out. Add a little extra liquid like chicken broth if the gravy has thickened too much before serving.

Tips for the Most Tender Smothered Turkey Wings

• Choose larger, meaty wings for more tender results. The drumette or mid section tends to be the juiciest.

• Pat the wings dry well before seasoning to help crisp the skin better.

• Use a baking pan just large enough to hold the wings in a single layer. Crowding the pan steams the wings.

• Bake at a constant oven temperature. Temperature fluctuations can cause over or undercooking.

• Allow the gravy to simmer until nicely thickened to really cling to the wings.

• Baste the wings in the gravy a couple times at the end to maximize flavor and moisture.

Smothered turkey wings do require some time in the oven, but the result is well worth the wait. Follow recipe guidelines for baking times and use visual and temperature cues to determine when your smothered wings are perfectly cooked. Now it’s time to enjoy these juicy, savory wings straight from the oven!