Smothered Chicken Wings

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.

Course Entree, Main Course

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 692kcal

Author Imma

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.

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.

Nutrition