Go Back

Smothered Chicken Wings Recipe (Southern Style)

These Southern Smothered Chicken Wings are slow-braised in a rich homemade brown gravy loaded with onions, garlic, and warm spices. Each wing becomes incredibly tender and flavorful, soaking up the silky, deeply seasoned gravy. A true soul-food classic perfect for Sundays or cozy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Southern
Ingredients Method Notes

Ingredients
  

For the Chicken Wings
  • 2 lbs chicken wings split
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 2 tbsp vegetable oil
For the Brown Gravy
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 large onion sliced
  • 4 cloves garlic minced
  • 2 cups chicken broth
  • ½ tsp dried thyme
  • 1 bay leaf
  • ½ tsp Worcestershire sauce
  • Salt & pepper to taste

Method
 

Season the Wings
  1. Pat the chicken wings dry. Season with salt, black pepper, paprika, garlic powder, and onion powder.
Brown the Wings
  1. Heat oil in a skillet or Dutch oven over medium-high heat. Brown wings on both sides, 3–4 minutes per side. Remove and set aside.
Cook the Onions
  1. Add sliced onions to the same pot and cook until golden and soft, about 5–6 minutes.
Add Garlic + Make Roux
  1. Stir in garlic for 30 seconds. Add butter, melt, then whisk in flour. Cook 2 minutes until lightly brown.
Add Broth + Seasonings
  1. Slowly pour in chicken broth while whisking. Add thyme, bay leaf, Worcestershire sauce, salt, and pepper.
Smother the Wings
  1. Return the wings to the pot, coat in gravy, reduce heat to low, cover, and simmer 45–55 minutes until tender.
Finish + Serve
  1. Remove bay leaf. Adjust seasoning. Serve over rice, mashed potatoes, or cornbread with plenty of gravy.

Notes

  • For thinner gravy, add extra broth during simmering.
  • For thicker gravy, simmer uncovered for the last 10 minutes.
  • Add mushrooms, bell peppers, or Cajun seasoning for extra depth.
  • Wings become even more tender when reheated the next day.
  • Serve with rice, mashed potatoes, or hot buttered cornbread for the full Southern experience.