Deep Fried Smothered Turkey Wings (Buttermilk-Brined + Southern Onion Gravy)
Nov 14, 2025, Updated Jan 31, 2026
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If you love turkey wings, THIS is the one. We’re talking tender, juicy wings brined in buttermilk, seasoned to perfection, fried until golden and crunchy, and then smothered in a rich homemade onion-garlic gravy.
It’s comfort food, soul food, and holiday food all rolled into one — the kind of plate that makes the whole kitchen smell like love.
These wings are perfect for Sunday dinner, Thanksgiving alternatives, or anytime you want to break out something special that still fits the Make It Happen flavor profile: bold, juicy, crispy, and saucy.
Let’s cook.
FOR THE TURKEY WINGS
Protein:
- 4–6 large turkey wings (about 4–5 lbs total)
FOR THE BUTTERMILK BRINE
4 cups buttermilk
2 tablespoons Frank’s RedHot
2 tablespoons Make It Happen AP seasoning
FOR THE SEASONED FLOUR
- 2 ½ cups all-purpose flour
- ½ cup cornstarch
- 2 tablespoons AP seasoning
- 1 tablespoon chicken bouillon powder
- 1 teaspoon dried Italian herbs
- ½–1 teaspoon cayenne pepper
- 1 packet Sazon Goya (orange packet)
FOR THE ONION GRAVY
- 2 tablespoons butter
- 1 medium onion, diced
- 6 garlic cloves, minced
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon AP seasoning
- 2 tablespoons flour
- 2–2½ cups chicken broth (adjust for thickness)
- 1–2 teaspoons lemon juice (optional for brightness)
- Salt & pepper to taste
- Fresh parsley, chopped (for garnish)
Trim & Prep the Wings
Pat the turkey wings dry and separate drumette/flat if desired.
This helps them brine more evenly and fry more consistently.
We are keeping the brine relatively simpler. All we need is Buttermilk, Hot Sauce, and your favorite seasoning blend.
Let this soak for 4-24 hours.
Mix the Seasoned Flour
In a large bowl combine:
- Flour
- ¼ cup cornstarch
- 2–3 tbsp AP seasoning
- Spoonful of chicken bouillon
- Italian herbs
- Pinch of cayenne
- 1 packet of Sazon Goya
Mix well — this brings that deep color and seasoned, crunchy crust.
Dredge the Wings
Remove turkey wings from the brine and let excess drip off.
Coat in the seasoned flour, pressing the flour into every crevice.
Let them rest on a rack for 10–15 minutes to help the crust adhere.
Deep Fry
Heat oil to 325–350°F.
Fry the turkey wings in batches until golden brown and cooked through — usually 12–16 minutes, depending on size.
They should look like the picture: crispy, rugged, and perfectly seasoned.
Let them rest while you make the gravy.
Make the Onion Gravy
In a skillet over medium heat:
- Melt butter
- Add the diced onions, garlic, and minced rosemary
- Season with AP seasoning
- Cook until the onions are soft and lightly caramelized
Sprinkle in 1–2 tablespoons of flour and stir to form a roux.
Cook for 1–2 minutes, then slowly add chicken broth while whisking.
Once smooth and thickened:
- Add a splash of lemon juice if desired
- Adjust salt, pepper, and seasoning to taste
Once the wings are fried to perfection, it’s time to smother them and get them fall off the bone tender!
Add your fried turkey wings to a large casserole dish and smother them in that gravy! (Reserve some gravy for final plating!)
Cover the casserole dish with foil and bake at 325 degrees for about 1.5-2 hours or until the wings are as tender as you want them.
Finish & Serve:
Rest 10–15 minutes. For a touch of texture, uncover and broil 2–3 minutes to slightly caramelize the top (optional). Garnish with parsley. Serve over rice, mashed potatoes, or buttered noodles.
My Pro Tips
Heat level: Add more cayenne or a few dashes of hot sauce to the gravy if you want it spicy.
Crispier edges after braise: Reserve ½ cup gravy. After baking, spoon the reserved gravy on just before broiling so the surface browns without drying.
Gravy thickness: It will loosen as the wings braise. If it’s too thick before baking, whisk in ¼–½ cup extra broth. Too thin after baking? Simmer a ladle on the stove 2–3 minutes to reduce and spoon back over.
Make-ahead: Fry the wings and make the gravy a day ahead. Smother and bake day-of.
Deep Fried Smothered Turkey Wings
Ingredients
- Turkey Wings
- 4-6 large turkey wings 4–5 lbs total
- Buttermilk Brine
- 4 cups buttermilk
- 2 tbsp Frank’s RedHot
- 2 tbsp Make It Happen AP seasoning
- Seasoned Flour
- 2 ½ cups all-purpose flour
- ½ cup cornstarch
- 2 tbsp AP seasoning
- 1 tbsp chicken bouillon powder
- 1 tsp dried Italian herbs
- ½-1 tsp cayenne pepper
- 1 packet Sazon Goya orange packet
- Onion Gravy
- 2 tbsp butter
- 1 medium onion diced
- 6 garlic cloves minced
- 1 tbsp fresh rosemary minced
- 1 tbsp AP seasoning
- 2 tbsp flour
- 2-2.5 cups chicken broth
- 1-2 tsp lemon juice optional
- Salt & pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Start by trimming and patting the turkey wings dry, separating the flats and drumettes if desired. Prepare the buttermilk brine by whisking together the buttermilk, Frank’s RedHot, and AP seasoning, then submerge the wings completely and refrigerate for at least 4 hours and up to 24 hours. When ready to cook, combine the flour, cornstarch, AP seasoning, bouillon, Italian herbs, cayenne pepper, and Sazon Goya to form the seasoned dredge. Remove the turkey wings from the brine, allow any excess liquid to drip off, and coat each wing thoroughly in the seasoned flour, pressing the mixture firmly into all the crevices. Transfer the dredged wings to a rack and let them rest for 10–15 minutes to set the crust.
- Heat your frying oil to 325–350°F and fry the wings in batches for 12–16 minutes until golden brown, crispy, and cooked through. Set the wings aside on a rack while preparing the gravy. In a large skillet, melt the butter over medium heat, then add the onions, garlic, and rosemary. Cook until the onions are soft and lightly caramelized, then season with AP seasoning. Sprinkle in the flour to create a roux, cook for 1–2 minutes, and gradually whisk in the chicken broth until smooth and thickened. Add a splash of lemon juice if desired and season with salt and pepper to taste.
- Arrange the fried turkey wings in a casserole dish and pour the onion gravy over the top, reserving some gravy for serving. Cover the dish with foil and bake at 325°F for 1.5–2 hours until the wings are tender. Let the dish rest for 10–15 minutes, then optionally broil uncovered for 2–3 minutes to brown the top. Finish with a sprinkle of fresh parsley and serve over rice, mashed potatoes, or buttered noodles.
This is the comfort food I love!