Smothered Baked Chicken Wings with Onion Gravy Recipe

Introduction

Smothered chicken wings are a comforting and flavorful dish that combines crispy fried wings with a rich onion gravy. Perfect for a hearty meal or game day snack, they soak up a savory sauce that makes every bite irresistible.

Ingredients

• 2 lbs chicken wings (fresh or thawed)
• 1 cup all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup vegetable oil (for frying)
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 2 tablespoons cornstarch (mixed with 2 tablespoons cold water for thickening)
• 2 tablespoons cold water (for cornstarch thickening)
• Fresh parsley, chopped (for garnish, to taste)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: In a large mixing bowl, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper.
3. Step 3: Coat each chicken wing in the flour mixture, shaking off any excess.
4. Step 4: Heat the vegetable oil in a skillet over medium-high heat. Fry the wings in batches until golden brown and crispy, about 5-7 minutes per side. Remove and drain on paper towels.
5. Step 5: In the same skillet, add the sliced onions and minced garlic. Sauté until onions become translucent, about 3-4 minutes.
6. Step 6: Pour in the chicken broth, Worcestershire sauce, and soy sauce. Stir to combine and bring to a simmer.
7. Step 7: Add the cornstarch slurry (cornstarch mixed with cold water) while whisking continuously. Cook until the sauce thickens to your liking.
8. Step 8: Place the fried wings in a baking dish and pour the onion gravy over them, ensuring they are well-coated.
9. Step 9: Cover the dish with aluminum foil and bake for 30 minutes to let the wings absorb the flavors.
10. Step 10: Remove the foil and bake uncovered for an additional 10-15 minutes to slightly crisp the wings.
11. Step 11: Garnish with chopped fresh parsley before serving.

Tips & Variations

• For extra crispiness, double fry the wings before adding the gravy.
• Substitute chicken broth with vegetable broth for a lighter flavor.
• Add a teaspoon of cayenne pepper to the flour mixture for a spicy kick.
• Use fresh herbs like thyme or rosemary in the gravy for added aroma.

Storage

Store leftover smothered chicken wings in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of chicken broth if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the wings instead of frying?

Yes, you can bake the wings at 400°F (200°C) for about 40-45 minutes, turning halfway through, but frying gives them a crispier texture before smothering.

Is this dish spicy?

The recipe is mild by default, but you can adjust the spiciness by adding cayenne pepper or hot sauce to the flour coating or gravy.

Smothered Baked Chicken Wings with Onion Gravy Recipe

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★★★★★

4.9 from 52 reviews

Smothered Chicken Wings are crispy fried wings coated in a flavorful onion gravy, then baked to perfection to soak up rich savory flavors and finished with a fresh parsley garnish for a comforting, hearty dish.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American

Ingredients

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Chicken Wings and Coating

• 2 lbs chicken wings (fresh or thawed)
• 1 cup all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup vegetable oil (for frying)

Onion Gravy

• 1 onion, sliced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 2 tablespoons cornstarch (mixed with 2 tablespoons cold water for thickening)

Garnish

• To taste fresh parsley, chopped

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for finishing the wings after frying.
2. Prepare Coating Mix: In a large mixing bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper to create a flavorful coating for the wings.
3. Coat Wings: Dredge each chicken wing thoroughly in the flour mixture, shaking off any excess to ensure even coating and crispiness when fried.
4. Fry Chicken Wings: Heat vegetable oil in a skillet over medium-high heat. Fry the wings in batches for about 5-7 minutes per side until they turn golden brown and crispy. Remove the wings and drain them on a paper towel-lined plate to remove excess oil.
5. Sauté Onions and Garlic: Using the same skillet, add the sliced onions and minced garlic. Sauté until the onions become translucent, about 3-4 minutes, building the base for the gravy.
6. Add Liquids: Pour in the chicken broth, Worcestershire sauce, and soy sauce to the skillet with onions and garlic. Stir to combine all ingredients well.
7. Thicken Sauce: Bring the mixture to a simmer and whisk in the cornstarch slurry (cornstarch mixed with cold water) continuously until the sauce thickens to your desired consistency.
8. Combine Wings and Gravy: Transfer the fried wings to a baking dish. Pour the thickened onion gravy evenly over them, making sure each wing is well coated.
9. Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to allow the wings to soak up the flavors of the gravy.
10. Final Bake for Crispiness: Remove the foil and bake the wings for an additional 10-15 minutes. This step crisps up the wings slightly while keeping them smothered in savory sauce.
11. Garnish and Serve: Sprinkle chopped fresh parsley over the baked wings for a fresh herbal note before serving the dish on a platter.

Notes

• Ensure wings are fully thawed if using frozen to allow even cooking.
• Frying in batches prevents overcrowding and helps wings crisp evenly.
• The cornstarch slurry must be added gradually and whisked constantly to avoid lumps in the gravy.
• Covering with foil during baking keeps wings moist while the final uncovered bake crisps the exterior.
• Adjust salt and pepper to taste depending on preference and the saltiness of soy sauce used.
• This dish pairs well with steamed rice or mashed potatoes to absorb extra gravy.

Keywords: smothered chicken wings, crispy wings, onion gravy, fried chicken, baked wings, savory chicken recipe