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Smothered Chicken Wings

Comforting Smothered Chicken Wings That Will Warm Your Soul

Soulful Smothered Chicken Wings with Bell Peppers and Onions, rich and comforting.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 wings
Course: Dinner
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Chicken Wings preferably whole or separated into flats and drumettes
  • 1 tablespoon Kosher Salt
  • 1 teaspoon Black Pepper freshly ground preferred
For the Seasoning
  • 1 teaspoon Smoked Paprika regular paprika can be used
  • 1 teaspoon Garlic Powder fresh garlic can be substituted
  • 1 teaspoon Onion Powder fresh onions can be sautéed
  • 1/2 teaspoon Cayenne Pepper optional for heat
For Cooking
  • 2 tablespoons Olive Oil can be substituted with vegetable or canola oil
  • 2 tablespoons Butter margarine can be substituted
For Thickening the Gravy
  • 2 tablespoons All-Purpose Flour gluten-free flour can be used
  • 2 cups Chicken Broth low-sodium preferred
For Adding Richness
  • 1/2 cup Heavy Cream can be replaced with half-and-half
  • 1 tablespoon Worcestershire Sauce skip for gluten-free option
For Vegetables
  • 1 medium Yellow Onion or green onions for milder taste
  • 1 cup Red and Green Bell Peppers substitute with other bell colors or omit
  • 2 cloves Garlic freshly minced

Equipment

  • large skillet
  • Whisk

Method
 

Step-by-Step Instructions
  1. Pat the chicken wings dry with paper towels and season with kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and optional cayenne. Heat a skillet over medium-high heat, add olive oil, and sear the wings for 4-5 minutes per side until golden brown. Remove and set aside.
  2. In the same skillet, add more olive oil if needed, lower the heat, and sauté sliced yellow onion and bell peppers for 5-7 minutes until softened. Add minced garlic and cook for an additional minute. Remove and set aside.
  3. In the skillet, melt butter, then whisk in all-purpose flour to form a roux. Gradually add chicken broth while whisking to avoid lumps, then add heavy cream and Worcestershire sauce. Simmer for 5-7 minutes until thickened.
  4. Reintroduce chicken wings into the gravy, spoon in the sautéed vegetables, and cover. Simmer for 30-40 minutes over low heat or transfer to an oven-safe dish and bake at 350°F for 45 minutes.

Nutrition

Serving: 1wingCalories: 350kcalCarbohydrates: 12gProtein: 25gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days; freeze for longer storage up to 3 months. Reheat gently to retain moisture.

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