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Smothered-Chicken-Wings-Recipe

Smothered Chicken Wings

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These Smothered Chicken Wings are packed with irresistible flavors, easy to prepare, and perfect for satisfying comfort food cravings. With a savory gravy and crispy wings, they offer a delightful homemade experience for any dinner occasion.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 pounds (900g) chicken wings
  • 1–1½ teaspoons (1-3g) ground black pepper
  • 1–1½ teaspoons (6-9g) salt
  • ½ teaspoon (1-2g) dried thyme
  • ¾ cup (90g) all-purpose flour
  • 1 tablespoon (7-8g) salt-free 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
  • 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

  1. Rinse the chicken wings under cold water, pat dry with paper towels, and season with salt, pepper, and dried thyme.
  2. In a shallow dish, mix the flour, poultry seasoning, garlic powder, onion powder, and smoked paprika, reserving 3 tablespoons for the gravy.
  3. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
  4. Dredge the wings in the flour mixture until evenly coated, shaking off excess flour, and place in the skillet.
  5. Sear the wings for 3-4 minutes per side until golden brown. Transfer to a plate, frying in batches if necessary.
  6. Leave about 2 tablespoons of oil in the skillet, reduce heat to medium, and sauté the sliced onions for about 3 minutes until softened.
  7. Add the minced garlic and thyme, cooking for 1-2 minutes until fragrant.
  8. Sprinkle the reserved flour into the skillet, stirring for 2-3 minutes to form a roux.
  9. Gradually whisk in the chicken stock, stirring constantly to avoid lumps.
  10. Add cream if using, Worcestershire sauce, and salt and pepper. Stir to combine and bring to a gentle simmer.
  11. Add the chicken wings back to the pan and cover, simmer for about 20 minutes until tender, or move to a baking dish, pour gravy over them, cover with foil, and bake at 350°F (175°C) for around 20 minutes.
  12. Ensure wings reach an internal temperature of around 175℉ (80℃). If gravy thickens too much, stir in more chicken stock.
  13. Garnish with parsley and serve hot with rice, mashed potatoes, or cornbread.

Last Step:

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Notes

For extra crispy wings, ensure they are thoroughly dried before coating in flour.
Feel free to adjust seasoning levels to suit your taste preferences.
This dish pairs perfectly with rice or cornbread for a complete meal.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Dinner
  • Method: Baking, Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 2g
  • Sodium: 700mg
  • Fat: 30g
  • Saturated Fat: 9g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 35g
  • Cholesterol: 90mg

Find it online: https://www.deliciousrecipesblog.com/smothered-chicken-wings/