Smothered Chicken Wings

Satisfying textures, bold flavors, and a touch of soul-food nostalgia make these wings an absolute joy. Crispy, seared chicken wings smothered in a delectable onion gravy make a meal to remember.

Course Appetiser, Entree, Main Course

Cuisine American, Southern

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 696kcal

Author Imma

Ingredients

Chicken Wings

2 pounds (900g) chicken wings
1-1½ teaspoons (1-3g) ground black pepper (adjust to taste)
1-1½ teaspoons (6-9g) salt (adjust to taste)
½ teaspoon (1-2g) dried thyme (adjust to taste)
¾ cup (90g) all-purpose flour
1 tablespoon (7-8g) salt-free poultry seasoning (see notes)
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) minced thyme
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 (optional)
1 teaspoon (5ml) Worcestershire sauce
salt and black pepper to taste
1 tablespoon (4g) finely chopped parsley for garnish

Instructions

Rinse the chicken wings under cold water (see notes) and pat them dry with paper towels. Season them with salt, pepper, and dried thyme to taste, and set aside.
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.
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
Dredge the wings in the flour mixture until evenly coated. Shake off the excess flour 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. Transfer them to a plate.
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, or 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 cream if using, Worcestershire sauce, and a pinch of salt and pepper. Stir to combine and bring the gravy to a gentle simmer.
At this point, you can add the chicken wings back to the pan and nestle them into the sauce. Cover and simmer for about 20 minutes or until tender (how long will depend on the burner's temperature). Or you can move the wings to a baking dish, pour the gravy over them, cover with foil, and bake them at 350°F (175°C) for around 20 minutes.
The internal temperature for wings should be around 175℉ (80℃) for the best texture. If the gravy thickens too much, stir in a bit more chicken stock.
Sprinkle with finely chopped parsley and serve hot with rice or mashed potatoes and cornbread.

Notes

Rinsing chicken is quite controversial. I prefer disinfecting my kitchen over wondering where that chicken has been. But you do what you feel is best for your family.
The average amount of salt and pepper to taste is ¾-1 teaspoon per pound each.
If using store-bought poultry seasoning with salt, reduce the recipe amount to ½ teaspoon or 3 grams.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition