There’s something magical about a pan of smothered chicken wings with bell peppers and onions bubbling away on the stove. The aroma alone will have everyone hovering around the kitchen like it’s Thanksgiving. This dish hits all the right notes—savory, saucy, comforting, and deeply rooted in soul food traditions. If you’re looking for soulfood Sunday dinner ideas, this recipe deserves a permanent spot on your table. It’s got all the heart of smothered chicken and the bold flavor of slow-cooked onions, sweet bell peppers, and rich gravy. Whether you're new to smothered chicken wings recipes or just looking to perfect your game, this one’s for you.
Smothered Chicken Wings with Bell Peppers and Onions
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Appetizer
Cuisine American
Large heavy skillet or Dutch oven Cast iron is ideal for browning and holding heat, but a non-stick or stainless steel skillet works, too.
Tongs For turning your wings while searing.
Whisk To ensure your gravy is lump-free.
Measuring cups and spoons Accuracy counts with seasoning and gravy.
Oven-safe baking dish (if you finish the wings in the oven instead of stovetop)
Foil or lid To cover the dish while baking or simmering
For the Chicken
- 3 pounds chicken wings preferably whole wings or separated into flats and drumettes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper optional for heat
- 1 tablespoon olive oil for searing
For the Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth low-sodium preferred
- ½ cup heavy cream or whole milk
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Vegetables
- 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
Season and Sear the Chicken Wings
Start by patting your chicken wings dry—this helps them brown instead of steam. In a large bowl, season the wings with salt, pepper, paprika, garlic powder, onion powder, and cayenne. Heat olive oil in your skillet over medium-high heat and sear the wings in batches until browned on both sides (about 4–5 minutes per side). Remove and set aside.
Note: This step is about building flavor, not cooking them through just yet.
Sauté the Vegetables
In the same skillet, add another tablespoon of olive oil if needed. Toss in your sliced onions and bell peppers, cooking for 5–7 minutes until softened and slightly caramelized. Add the minced garlic and sauté for an additional minute. Set the vegetables aside in a bowl.
Make the Gravy
Lower the heat and melt the butter in the skillet. Whisk in the flour to form a roux and cook for 2–3 minutes until it’s a light golden brown. Slowly add chicken broth, whisking constantly to avoid lumps. Once smooth, stir in heavy cream and Worcestershire sauce. Let it simmer for 5–7 minutes until thickened. Season with salt and pepper to taste.
This is the same rich base you'd use for smothered chicken with gravy or even smothered turkey wings in oven.
Smother and Simmer
Return the seared wings to the skillet, nestling them into the gravy. Spoon the sautéed onions and peppers over the top. Cover with a lid and simmer on low heat for 30–40 minutes, until the chicken is fall-off-the-bone tender and fully cooked.
Alternatively, you can transfer everything to an oven-safe baking dish, cover with foil, and bake the chicken wings with gravy at 350°F for about 45 minutes.
Pairings
This dish is rich and hearty, so it pairs well with classic Southern sides or lighter fare, depending on your vibe:
- Mashed potatoes or rice: Ideal for soaking up all that gravy.
- Cornbread: Adds a touch of sweetness and texture contrast.
- Collard greens or green beans: For a nutritious and traditional side.
- Mac and cheese: If you're going all in on comfort food.
- Cucumber salad or slaw: To lighten the meal and balance the richness.
If you're planning a full soulfood Sunday dinner, these wings go hand-in-hand with baked mac and cheese, candied yams, and a pitcher of sweet tea.
FAQs
1. Can I use chicken drumsticks instead of wings?
Absolutely. This recipe works beautifully for smothered chicken drumsticks if you want more meat per piece. You’ll just need to increase the simmering or baking time slightly to ensure they cook through.
2. Can I use boneless wings or tenders?
Yes, for a faster version, you can adapt this into a boneless chicken wings recipe. Brown boneless chicken pieces and follow the same gravy and veggie process. Just reduce the cooking time since they’ll cook faster than bone-in wings.
3. Can this be made in the oven?
Definitely. After browning the wings and preparing the gravy, combine everything in a baking dish. Cover with foil and bake at 350°F for about 45–50 minutes. It’s one of the most hands-off smothered chicken wings in the oven methods and delivers fall-apart tender wings every time.
4. Is this recipe suitable for turkey wings?
Yes! You can absolutely adapt this recipe for smothered turkey wings or turkey wings recipe baked. Just be aware that turkey wings are larger and meatier, so they’ll need longer in the oven—up to 2 hours to become tender.
5. What part of the chicken wing is best to use?
Whole wings are great because they have a mix of texture and flavor, but you can also use separated flats and drumettes. This recipe also works with other chicken whole wing recipes. If you’re doing a big batch, keep an eye on doneness and crowding in the pan.
