Smothered Chicken Wings Recipe. With bold flavor, satisfying textures, and just a touch of soul-food nostalgia, smothered chicken wings are absolutely joyful. Crispy seared chicken wings drenched in the most heavenly onion gravy make a meal to remember. ✨
Is it just me, or do smothered chicken wings evoke a sense of home and tradition? Their finger-licking goodness is part of the appeal. Let’s face it—eating with your hands adds to the experience. The act of licking sauce off your fingers and savoring every morsel is part of the joy of smothered wings and shared meals.
Content…What Is Smothering? |
What Are Smothered Chicken Wings?
Smothering food in a decadent gravy is common in Southern and Cajun cuisine. Simply sear the main ingredient in a pan, then use the drippings to make gravy. Then, finish cooking your main ingredient smothered in said gravy for a delightful combination of rich flavor and contrasting textures.
What You’ll Need
- Chicken Wings – Go for split wings here because they cook more evenly and faster than whole wings!
- Seasonings – Flour, poultry seasoning, salt, pepper, onion powder, garlic powder, plus smoked paprika season the wings before searing. This spiced flour mix also thickens the gravy, adding layers of flavor.
- Onion Gravy – Sliced onions, garlic, thyme, more poultry seasoning, chicken stock, heavy cream, and Worcestershire sauce make the richest, creamiest gravy you’ve tasted.
How to Make Smothered Chicken Wings
Prep the Wings
- Rinse chicken wings under cold water, pat dry with paper towels, and season with salt and pepper. (Photo 1)
- Combine flour, poultry seasoning, garlic powder, onion powder, and smoked paprika in a shallow dish, reserving 3 tablespoons for the gravy. (Photo 2)
- Season Wings – Toss the wings in the remaining flour mixture until evenly coated, and set aside on a baking sheet. (Photos 3-4)
- Heat oil in a large skillet or Dutch oven over medium-high.
- Fry – Shake off excess flour and place the wings in the skillet. Sear for 3-4 minutes per side until golden brown. Fry in batches if needed to avoid overcrowding. Transfer the browned wings to an oven-safe dish. (Photos 5-6)
Make the Gravy
- Saute Onions – Leave about 2 tablespoons of oil in the pan and reduce heat to medium. Sauté the sliced onions for about 3 minutes until softened and lightly caramelized.
- Stir in the minced garlic, cooking for another 1-2 minutes until fragrant.
- Sprinkle the reserved seasoned flour into the oil and stir for 2-3 minutes to form a roux. (Photo 7)
- Gravy – Gradually whisk in the chicken stock, stirring constantly to prevent lumps. Add the half and half, thyme, Worcestershire sauce, salt, and pepper. Stir to combine and bring the gravy to a gentle simmer. (Photos 8-11)
Bake the Wings
- Pour the gravy over and around the chicken wings in the oven-safe dish. (Photo 12)
- Bake – Cover with foil and bake at a 350°F (175°C) oven for about 20 minutes. (Photo 13)
- Final Stretch – Remove the foil and bake uncovered for 10 minutes to thicken the gravy. (Photo 14)
- Serve hot with rice, mashed potatoes, or cornbread.
Recipe Tips
- Fry the wings until a deep golden brown to lock in the flavor. Even after smothering, they’ll retain some crispness.
- For extra tenderness and a slight tang, marinate the wings in buttermilk for 1-2 hours before dredging in the seasoned flour.
- Add a pinch of hot pepper to the flour mixture for extra heat. ❤️🔥
- Sprinkle chopped fresh parsley on top before serving for a pop of color and flavor.
Make-Ahead and Storage Instructions
Store floured wings in a single layer on a baking tray in the fridge for up to one day.
Refrigerate leftover chicken wings and gravy in an airtight container for up to three days, or freeze them in a freezer-safe container for 2-3 months. Thaw overnight in the fridge before reheating in a 300°F (150°C) oven for 15-20 minutes or on the stovetop over low heat. Add a tablespoon or two of chicken stock if the gravy gets too thick.
What Goes With Smothered Chicken Wings
If serving up smothered chicken wings as a main course, pair it with Southern classics to round out your meal. Creamy mashed potatoes and collard greens are classic, but any side that goes with fried chicken works great.
More Wildly Good Chicken Wing Recipes to Try
- Mango Habanero Wings
- Honey Hot Wings
- Jerk Chicken Wings
- Lemon Pepper Chicken Wings
- Chicken Wings Shawarma
By Imma
Smothered Chicken Wings
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Ingredients
Chicken Wings
- 2 pounds (900g) chicken wings
- ½ teaspoon (1-2g) ground black pepper
- ½ teaspoon (2-3g) salt
- ¾ cup (90g) all-purpose flour
- 1 tablespoon (7-8g) poultry seasoning
- 1 teaspoon (4-5g) garlic powder
- 1 teaspoon (3-4g) onion powder
- ½ teaspoon (1-2g) smoked paprika
- 4 tablespoons (60g) vegetable oil or butter
The Gravy
- 1 large onion, minced
- 3 cloves garlic, minced
- 1 teaspoon (1-2g) fresh thyme, minced
- ½ tablespoon (3-4g) poultry seasoning
- 3 tablespoons reserved flour mixture
- 2 cups (475ml) chicken stock
- ¾ cup (180ml) heavy cream or half-and-half
- 1 teaspoon (5ml) Worcestershire sauce
- salt and black pepper to taste
Instructions
- Rinse the chicken wings under cold water and pat them dry with paper towels. Season the wings with salt and pepper to taste.
- Combine the flour, poultry seasoning, garlic powder, onion powder, and smoked paprika in a shallow dish, reserving 3 tablespoons of the seasoned flour for the gravy.
- Toss the wings in the flour mixture until evenly coated.
- Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
- Shake off excess flour from the wings and place them in the skillet. Sear the wings for 3-4 minutes per side until golden brown. Fry them in batches if necessary to avoid overcrowding the pan.
- Remove the browned wings and transfer them to an oven-safe dish.
- Leave about 2 tablespoons of oil in the same skillet and reduce the heat to medium. Add the sliced onions and sauté for about 3 minutes until softened and lightly caramelized.
- Stir in the minced garlic and thyme, cooking for another 1-2 minutes until fragrant.
- Sprinkle the reserved 3 tablespoons of seasoned flour into the skillet and stir for 2-3 minutes to form a roux.
- Gradually whisk in the chicken stock, stirring constantly to prevent lumps.
- Add the half and half, Worcestershire sauce, and a pinch of salt and pepper. Stir to combine and bring the gravy to a gentle simmer.
- Pour the gravy over and around the chicken wings in the oven-safe dish. Nestle the wings in the sauce.
- Cover the dish with foil and bake in a preheated 350°F (175°C) oven for 20 minutes.
- Remove the foil and bake uncovered for 10 minutes to thicken the gravy slightly. If the gravy becomes too thick after baking, stir in a bit more chicken stock.
- Serve hot with rice, mashed potatoes, or cornbread.
Tips & Notes:
- Store floured wings in a single layer in an airtight container or on a baking tray in the fridge for up to a day.
- Store leftover chicken wings and gravy in an airtight container for up to 3 days or freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating. Warm in the oven at 300°F (150°C) for 15-20 minutes or on the stovetop over low heat. Add a splash of chicken stock if the gravy thickens too much.
- Fry the wings until deep golden brown to lock in the flavor. Even after smothering, they retain some crispness.
- Marinate the wings in buttermilk for 1-2 hours before coating with flour to tenderize and add a slight tang.
- Add a pinch of cayenne pepper or chili flakes to the flour mixture for extra heat.
- Sprinkle chopped fresh parsley over the dish before serving for a pop of color and flavor.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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