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Smothered Chicken Wings with Bell Peppers and Onions

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine American
Servings 4

Equipment

  • 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

Ingredients
  

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

Instructions
 

Season and Sear the Chicken Wings

  1. 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

    1. 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

    1. 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.
    2. This is the same rich base you'd use for smothered chicken with gravy or even smothered turkey wings in oven.

    Smother and Simmer

    1. 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.
    2. 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.