Smothered Chicken Wings

These Smothered Chicken Wings are seared, baked in a savory onion and bell pepper gravy, then finished with heavy cream and butter for a rich Southern-style dinner.

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Course: Main Course

Cuisine: American

Keyword: Smothered Chicken Wings

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: serving

Calories: 360kcal

Equipment

Dutch oven or oven-safe skillet with a lid

Ingredients

Chicken wings

2 pound chicken wings
salt and pepper to taste
1 teaspoon paprika
1 teaspoon garlic powder
2 teaspoon all-purpose flour
1/4 cup vegetable oil

Gravy

1 medium yellow onion diced
1 medium green bell pepper diced
2 tablespoon all-purpose flour
1.5 cup chicken broth
1 teaspoon paprika
1 teaspoon garlic powder
1/4 cup heavy cream cold
2 tablespoon butter cold
salt and pepper to taste

Instructions

Preheat the oven to 350°F.
Season the chicken wings with salt, black pepper, paprika, and garlic powder. Sprinkle with 2 teaspoons flour and toss until lightly coated.
Heat about ¼ cup vegetable oil in a Dutch oven or oven-safe skillet over medium-high heat.
Sear the wings on two sides until browned. Do not cook them through. Transfer the wings to a plate.
Add the diced onion and green bell pepper to the same pan. Cook until softened.
Add the 2 tablespoons flour, paprika, and garlic powder for the gravy. Stir into the vegetables and cook for about 5 minutes.
Pour in the chicken broth and bring the gravy to a simmer. Cook until slightly thickened. The gravy should still be somewhat thin at this stage.
Return the chicken wings to the gravy.
Cover the pan and bake at 350°F for 20 minutes.
Remove the pan from the oven and transfer the cooked wings to a plate.
For a thicker gravy, place the pan over the stove and simmer until it reaches your preferred consistency.
Remove the gravy from the heat. Whisk in the cold heavy cream, followed by the cold butter, until smooth and glossy.
Taste and adjust the salt and black pepper.
Return the chicken wings to the gravy and coat them well.
Allow the Smothered Chicken Wings to rest for about 10 minutes before serving.

Notes

Do not cook the wings through during searing; they finish cooking in the covered gravy.
Keep the gravy slightly thin before baking because it thickens in the oven.
If you prefer a thicker gravy, reduce it on the stovetop after removing the wings.
The light flour coating helps the gravy cling to the chicken.
Avoid overcooking the wings. The goal is tender chicken that remains intact rather than fall-off-the-bone.
Add the heavy cream and butter only after cooking, with the pan off the heat.

Nutrition

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