Smothered Baked Chicken Wings with Onion Gravy Recipe
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.
- 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
Scale
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for finishing the wings after frying.
- 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.
- Coat Wings: Dredge each chicken wing thoroughly in the flour mixture, shaking off any excess to ensure even coating and crispiness when fried.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
