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Fall-Off-the-Bone Baked Turkey Wings Smothered in Brown Gravy

Baked turkey wings with brown gravy are browned in a skillet, then slowly baked until the meat pulls easily from the bones. The thick onion-and-celery gravy smothers tender wings for a comforting dinner.
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Prep Time 15 minutes
Cook Time 3 hours 20 minutes
Resting 10 minutes
Total Time 3 hours 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the turkey wings
  • 4 lb turkey wings separated at the joints
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • 1 tbsp vegetable oil
For the brown gravy
  • 1 yellow onion medium, diced
  • 2 ribs celery diced
  • 0.25 cup all-purpose flour
  • 3 cups low-sodium chicken broth

Equipment

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

Method
 

Season and brown the wings
  1. Heat the oven to 325°F.
  2. Arrange the turkey wings in a single layer in a 9x13-inch baking dish.
  3. Season the wings evenly with the kosher salt, black pepper, garlic powder, and paprika.
  4. Heat the vegetable oil in a 12-inch skillet over medium-high heat.
  5. Brown the wings in batches, about 4 minutes per side.
  6. Transfer the browned wings back to the baking dish.
Make the brown gravy and bake
  1. Add the diced yellow onion and celery to the skillet and cook over medium heat, stirring, until softened, about 5 minutes.
  2. Stir in the all-purpose flour and cook for 2 minutes.
  3. Gradually whisk in the low-sodium chicken broth.
  4. Simmer until the gravy thickens, 3 to 5 minutes.
  5. Pour the gravy over the wings.
  6. Cover the dish tightly with foil.
  7. Bake for 2 1/2 to 3 hours, until a thermometer in the thickest meat, away from the bone, reads at least 165°F and the meat pulls easily from the bones.
  8. Rest for 10 minutes before serving.

Notes

For the most tender wings, check the temperature in the thickest meat away from the bone. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a gluten-free option, use a gluten-free all-purpose flour blend.