How Long to Bake Smothered Turkey Wings for Maximum Tenderness

Smothered turkey wings are a beloved comfort food in the American South. These juicy, saucy baked wings are simple to make but require the right technique to achieve maximum tenderness. Knowing how long to bake smothered turkey wings is key to success.

What are Smothered Turkey Wings?

Smothered turkey wings consist of turkey wings roasted then smothered with an onion-studded gravy, The flavorful gravy is made from the pan drippings of the roasted wings,

Turkey wings are an inexpensive and tasty cut of meat. The connective tissue and skin on the wings softens and melts during baking keeping the meat incredibly moist. Slow roasting followed by a gravy bath creates ultra-tender wings that slide right off the bone.

The rich gravy soaks into the meat, adding unbelievable depth of flavor Smothered turkey wings are commonly served over white rice with sides like macaroni and cheese, collard greens, or candied yams.

How Long to Bake Smothered Turkey Wings

Proper baking times are essential for tender smothered turkey wings. Underbaked wings will be tough and chewy. Overbaked wings turn dry and stringy.

For maximum tenderness, smothered turkey wings need to bake long enough for the connective tissue to break down. This makes the meat fall-off-the-bone tender.

Most recipes call for baking smothered turkey wings for 2-3 hours total. Here is a typical baking timeline:

• 60-90 minutes: Roast uncovered at 350°F to crisp the skin and render fat for the gravy.

• 30 minutes: Make the onion gravy with the pan drippings.

• 30-60 minutes: Return wings to oven and bake covered in gravy until fork tender.

• 185-200°F internal temperature: Use a meat thermometer to check doneness. Meat should shred easily.

Factors That Affect Bake Time

Several factors impact how long smothered turkey wings need to bake:

• Turkey wing size – Larger, meatier wings require longer baking than smaller wings.

• Amount of wings – More wings in the pan retain more heat, decreasing bake time. Fewer wings may need time increased.

• Cookware – Dark metal pans speed up cooking while glass/ceramic pans extend times.

• Convection setting – Convection ovens decrease bake times by 25% due to increased hot air circulation.

• Altitude – At high altitudes above 3000 feet, moisture evaporates faster so bake times should be increased.

Tips for Perfect Baked Smothered Turkey Wings

Follow these tips for juicy, fall-off-the-bone smothered turkey wings:

• Pat wings dry before seasoning to help crisp the skin.

• Use a meat thermometer to accurately judge doneness, not just bake time.

• Check wings early once tender; they can overcook quickly.

• Tent foil when baking to lock in steam and moisture.

• Let wings rest 5 minutes before serving to allow juices to redistribute.

• Simmer gravy after baking to thicken – it will coat wings better.

Signs Your Smothered Turkey Wings Are Under or Overcooked

It can be tricky to nail the bake time for smothered wings. Watch for these signs that your wings need more or less oven time:

Undercooked

• Meat is tough, chewy, or rubbery
• Skin is pale and flabby
• Meat does not pull cleanly from bones
• Thermometer under 185°F

Overcooked

• Meat is stringy or dry
• Skin is darkened and dried out
• Bones are exposed and meat shredded
• Thermometer over 200°F

Use these visual and temperature cues to determine when your smothered turkey wings are perfectly cooked through.

How Long to Bake Different Sized Turkey Wings

• Small turkey wings (2-3 oz each) – Bake uncovered 30-45 minutes. Smother and bake covered 30 minutes.

• Medium wings (4-6 oz each) – Bake uncovered 45-60 minutes. Smother and bake covered 45 minutes.

• Large wings (7-9 oz each) – Bake uncovered 60-75 minutes. Smother and bake covered 60 minutes.

Adjust bake times based on the number of wings and your oven type. Convection ovens will cook faster.

Tips for Extra Tender Smothered Turkey Wings

• Brine wings in saltwater for 2 hours before baking to infuse moisture.

• Cover pan tightly with foil when baking to steam wings.

• Add broth to bottom of pan during uncovered bake.

• Bake at 300-325°F for extra slow cooking.

• Use a meat mallet to gently break down connective tissue before baking.

• Fry or sear wings before baking for crispy skin.

• Inject wings with broth marinade before baking for extra juicy meat.

How to Tell When Smothered Turkey Wings are Done

It can be hard to determine doneness for fall-off-the-bone wings. Watch for these signs your smothered wings are fully cooked:

• Meat pulls away from the bone easily

• Juices run clear when pierced with a knife

• Meat shreds with just a gentle tug

• Interior temp reaches 185°F

• Skin is browned and crispy

Pull wings as soon as they reach the right tenderness. Test often once nearing desired doneness to avoid overcooking.

For the ultimate tender, juicy smothered turkey wings, allow 2-3 hours of baking time. Roast wings uncovered before smothering in gravy. Use a meat thermometer to judge doneness, not just bake time. Remove wings as soon as they reach 185-200°F for the best texture. Adjust bake times based on wing size, amount, cookware, and altitude. Mastering the technique for how long to bake smothered turkey wings results in incredible flavor and moisture.

In Summary

• Bake 2-3 hours total for tender meat
• Roast uncovered, then smothered in gravy
• Use meat thermometer for accuracy
• Watch for visual signs of doneness
• Adjust time for size, amount, cookware, altitude
• Bake until 185-200°F for perfect texture

Mastering the technique for how long to bake smothered turkey wings gives you fork-tender wings in deliciously rich gravy every time.