Patti Labelle Smothered Turkey Wings Recipe
Growing up in the South, I saw that Smothered Turkey Wings were a beloved food that pleased generations and brought people together. Smothered Turkey is more than just a dish; it represents memories and traditions and spreads happiness. Patti Labelle Smothered Turkey Wings Recipe offers that same affection and taste at mealtime.
Keeping that in mind, I tried it in my kitchen with my homemade twist and got a juicy turkey wing soaked in rich gravy with soft onions and peppers. The flavors are intense yet smooth, and the meat easily comes off the bone like Patti Labelle’s essence is alive.
If you try this recipe, you will taste rich, buttery, seasoned just like the original, but it adds a touch of homemade effort that makes it even better.
Why You Should Smother the Turkey Wings?
Smothering turkey wings means slowly cooking them in a tasty gravy until soft and juicy. This method makes the wings tender and flavorful, as the gravy absorbs into each bite, creating a rich and comforting meal.
Turkey wings are great for smothering because they have the right balance of meat and bone. They stay moist and don’t dry out easily, making cooking simpler.
Why will you love this dish?
The Patti Labelle Smothered Turkey Wings are better than any other smothered dish I’ve tried. It stands out because it combines bold spices with smooth gravy, so the flavor is neither spicy nor bland. The mix of Creole seasoning, garlic, onion, and paprika delivers a deep taste that is hard to match.
Homemade additions, such as butter and care, make it even more tender and delicious. It’s like giving the turkey a warm bath in flavorful sauce.
Patti Labelle Smothered Turkey Wings Recipe Ingredients
This Patti Labelle Smothered Turkey Wings Recipe serves four people. Here’s what you need:
- 4 large turkey wings. You can also use a turkey breast, chicken wings, or drumsticks.
- 1 teaspoon of olive oil helps the seasoning stick.
- 1 medium onion, sliced.
- 1 green bell pepper, sliced. You can use red or yellow peppers for a sweeter flavor.
- 2 cups of chicken broth for the gravy base.
- 1 packet of turkey gravy mix for added thickness and flavor. You can also make your own using flour and butter.
- 2 tablespoons of unsalted butter for a rich and smooth taste.
For the seasoning mix:
- 1 teaspoon of creole seasoning for a bold kick.
- 1 crushed chicken bouillon cube to deepen the flavor.
- 1 teaspoon of Italian seasoning for a herby touch.
- 1 teaspoon of onion powder.
- 1 teaspoon of garlic powder.
- 1 teaspoon of paprika for color and warmth.
- ½ teaspoon of ground black pepper. Add a pinch of cayenne pepper for extra spice if you like it hot.
- ½ teaspoon of celery salt for a savory taste. If you want low sodium, skip the celery salt and use low-salt broth.
Kitchen Tools You Will Need
- Baking dishes (9×13 inches work great)
- Mixing bowl
- Measuring spoons
- Spoon for mixing
- Knife and cutting board.
- Aluminum foil
- Oven
Cooking Method of Patti Labelle Smothered Turkey Wings
Step 1: Prepare the Turkey
First, clean the turkey wings and dry them with a paper towel, then pat them with olive oil. Meanwhile, mix all the spices in a bowl and rub this mix over the wings, making sure to cover all the meat.
Step 2: Layer the Vegetables
Slice the onion and bell pepper and place them in the baking dish, keeping the peppers under the wings to prevent burning. Place the onions on top and bottom, as they will soften and add sweetness.
Step 3: Make the Gravy Mix
Mix the turkey gravy packet with chicken broth and stir until smooth. Pour this mix around the edges of the baking dish, not directly on the wings, to keep the seasoning in place.
Step 4: Add Butter and Cover
Cut the butter into small pieces, place it around the baking dish, and cover the baking dish tightly with foil. Bake at 380°F for 1 hour, which helps the wings cook slowly and soak up the flavors.
Step 5: Uncover and Bake Again
After 1 hour, remove the foil and bake for another 30 minutes, which will help the wings brown and the gravy thicken. Keep an eye on it to prevent burning.
Step 6: Let It Rest
When it’s done, take the dish out and let it sit for 10 minutes to allow the juices to settle. Then, serve with your favorite sides and enjoy!
Notes You Need to Remember
- Always pat turkey wings dry before seasoning.
- You can slice the wings to help the flavors soak in.
- Use unsalted butter to control saltiness.
- Cover tightly with foil to trap steam.
Planning to Make Ahead?
After cooking, let the wings cool completely. Place them in an airtight container and freeze for up to 2 months. To reheat, thaw them in the fridge overnight. Then warm them in the oven at 300°F until hot.
If you want to prepare the wings but not cook them immediately, season them and store them in the fridge for up to 24 hours. It makes the flavor even stronger.
Check for a sour smell, slimy texture, or color changes to see if the wings have gone bad. If you notice any of these signs, toss them out. Always store leftovers in the fridge and eat them within 3 days.
Best Dishes to Serve Alongside
Smothered turkey wings pair well with creamy mashed potatoes. The wings’ gravy makes a great topping. You can also serve them with white rice or cornbread to soak up the sauce.
For vegetables, try green beans or collard greens. These help balance the richness of the wings. Mac and cheese is another good choice; it adds a cheesy flavor that goes well with the savory gravy.
A simple cucumber salad or coleslaw works well if you prefer something fresh. These sides add crunch and keep the meal light. Make sure to serve everything warm and fresh for the best taste.
You can also try other tasty recipes like Honey Aleppo Pepper Sauce, Nish Nosh Salad Dressing, or Bojangles Honey Mustard. They go great with turkey wings or as dips and dressings for your favorite sides.
FAQs You May Need to Know
Patti Labelle Smothered Turkey Wings Recipe Related Common Questions Answered
1. What if I use frozen turkey?
First, thaw the turkey completely before cooking it. Frozen wings can hold water, which may affect the seasoning and gravy. Thaw the turkey in the fridge overnight, then pat it dry before adding seasoning.
2. Can I cook this in a slow cooker?
Place the seasoned wings and veggies in the slow cooker. Pour the gravy mix and butter, and cook on low for 6 hours. The wings will be super tender.
3. How do I make it less salty?
Reduce the bouillon cube or use half of it. Taste the gravy before you bake it and adjust the seasoning if needed.
4. Can I add mushrooms or carrots?
Mushrooms add a rich flavor, and carrots add sweetness. Slice them thin and add them to the onions and peppers. They will cook down and mix well into the gravy.
Patti Labelle Smothered Turkey Wings Recipe
Ingredients
Equipment
Method
- First, clean the turkey wings and dry them with a paper towel, then pat them with olive oil. Meanwhile, mix all the spices in a bowl and rub this mix over the wings, making sure to cover all the meat.
- Slice the onion and bell pepper and place them in the baking dish, keeping the peppers under the wings to prevent burning. Place the onions on top and bottom, as they will soften and add sweetness.
- Mix the turkey gravy packet with chicken broth and stir until smooth. Pour this mix around the edges of the baking dish, not directly on the wings, to keep the seasoning in place.
- Cut the butter into small pieces, place it around the baking dish, and cover the baking dish tightly with foil. Bake at 380°F for 1 hour, which helps the wings cook slowly and soak up the flavors.
- After 1 hour, remove the foil and bake for another 30 minutes, which will help the wings brown and the gravy thicken. Keep an eye on it to prevent burning.
- When it’s done, take the dish out and let it sit for 10 minutes to allow the juices to settle. Then, serve with your favorite sides and enjoy!
The Patti Labelle Smothered Turkey Wings Recipe delivers a warm, rich, and easy dish that comforts your table. It features juicy wings, bold seasoning, and buttery gravy. Try the homemade version and see why it is better than the rest. You will love every bite of this flavorful classic.
