Rosie Mayes’ Slow-Cooker Smothered Turkey Wings

published Feb 16, 2023
Slow-Cooker Smothered Turkey Wings Recipe
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Slow cooker smothered turkey wings
Credit: Michael Kartes

I love to smother things. I mean who wouldn’t want their food just completely covered in a lip-smacking gravy? I also love all wings and do not sleep on turkey wings! They have so much flavor, and after a long simmer in the slow cooker, they become falling-off-the-bone tender.

This is a great foolproof recipe for Thanksgiving if you’re feeding a smaller group and don’t want to commit to a whole turkey. Making it in the slow cooker means you don’t have to babysit the dish. It’ll also free up the oven for your sides. So overall, this is a win-win (or wing-wing? LOL!).

Slow-Cooker Smothered Turkey Wings Recipe

Serves 4

Nutritional Info

Ingredients

  • 1/2 cup

    all-purpose flour

  • 1 tablespoon

    seasoning salt

  • 1 tablespoon

    onion powder

  • 1 tablespoon

    garlic powder

  • 1 1/2 teaspoons

    dried thyme

  • 1 1/2 teaspoons

    celery seed

  • 2

    large turkey wings, cleaned and separated into flats, drumettes, and tips

  • 3/4 cup

    vegetable oil, divided

  • 1

    large red onion, diced

  • 1

    large portobello mushroom, diced

  • 6 cups

    regular or low-sodium chicken or turkey broth

  • 4 to 5

    fresh sage leaves, chopped

  • Cooked long-grain white rice or mashed potatoes and greens, for serving

Instructions

  1. In a large mixing bowl, combine the flour with the seasoning salt, onion powder, garlic powder, thyme, and celery seed and whisk to combine.

  2. Coat the turkey wings with the seasoned flour, then let sit for 5 to 10 minutes. Do not toss out the flour! Pour 1/2 cup of the vegetable oil into a large pan over medium heat. Once the oil is nice and hot, add the turkey in batches to avoid overcrowding the pan. Cook, flipping the turkey, until brown, 5 to 7 minutes. Remove the turkey from the pan and place in a slow cooker.

  3. Next, toss the onion and mushroom into the pan and cook, stirring occasionally, until the onions are translucent, 2 to 3 minutes. Transfer the ingredients to the slow cooker. Pour the remaining 1/4 cup vegetable oil into the pan and heat until nice and hot.

  4. Sprinkle in the reserved seasoned flour and cook, stirring constantly, until it is nice and brown. Carefully pour in the broth and whisk until nice and smooth. Add the sage and stir.

  5. Pour the gravy over the turkey wings. Cover the slow cooker and cook on low for 6 hours. Serve the turkey with rice or mashed potatoes and greens.

Recipe Notes

(c)2022 by Rosie Mayes. All rights reserved. Excerpted from Super Soul Food by permission of Sasquatch Books.