Description
A comforting soul food dish featuring tender chicken wings smothered in a rich, creamy gravy with sautéed bell peppers and onions.
Ingredients
Scale
- 3 pounds chicken wings
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 tablespoon olive oil (for searing)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream
- 1 teaspoon alcohol-free Worcestershire sauce
- Salt and pepper to taste
- 1 large yellow onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon olive oil (for sautéing)
Instructions
- Season and Sear: Pat chicken wings dry, season with salt, pepper, paprika, garlic powder, onion powder, and cayenne, then sear in olive oil over medium-high heat for 4–5 minutes per side and set aside.
- Sauté Vegetables: Sauté sliced onions and bell peppers in olive oil for 5–7 minutes until softened, stir in minced garlic for one minute, and set aside.
- Make the Gravy: Melt butter in the skillet, whisk in flour for 2–3 minutes, slowly whisk in chicken broth, then stir in heavy cream and alcohol-free Worcestershire sauce; simmer for 5–7 minutes until thickened.
- Smother and Simmer: Return seared wings to the skillet, top with sautéed vegetables, cover, and simmer on low heat for 30–40 minutes until tender.
Notes
Alternatively, transfer everything to an oven-safe dish, cover with foil, and bake at 350°F for 45 minutes. Pairs well with mashed potatoes, rice, or cornbread.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 850 kcal
- Sugar: 6 g
- Sodium: 1200 mg
- Fat: 55 g
- Saturated Fat: 20 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 210 mg
Keywords: smothered chicken wings, soul food, chicken and gravy, Southern dinner