Smothered Chicken Wings

Ingredients

• 2 pounds (900g) chicken wings
• ½ teaspoon (1-2g) ground black pepper
• ½ teaspoon (2-3g) salt
• ¾ cup (90g) all-purpose flour
• 1 tablespoon (7-8g) poultry seasoning
• 1 teaspoon (4-5g) garlic powder
• 1 teaspoon (3-4g) onion powder
• ½ teaspoon (1-2g) smoked paprika
• 4 tablespoons (60g) vegetable oil (or butter)
• 1 large onion, (minced)
• 3 cloves garlic, (minced)
• 1 teaspoon (1-2g) fresh thyme, (minced)
• ½ tablespoon (3-4g) poultry seasoning
• 3 tablespoons reserved flour mixture
• 2 cups (475ml) chicken stock
• ¾ cup (180ml) heavy cream (or half-and-half)
• 1 teaspoon (5ml) Worcestershire sauce
• salt and black pepper (to taste)

Steps

1. 1

   Rinse the chicken wings under cold water and pat them dry with paper towels. Season the wings with salt and pepper to taste.

2. 2

   Combine the flour, poultry seasoning, garlic powder, onion powder, and smoked paprika in a shallow dish, reserving 3 tablespoons of the seasoned flour for the gravy.

3. 3

   Toss the wings in the flour mixture until evenly coated.

4. 4

   Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.

5. 5

   Shake off excess flour from the wings and place them in the skillet. Sear the wings for 3-4 minutes per side until golden brown. Fry them in batches if necessary to avoid overcrowding the pan.

6. 6

   Remove the browned wings and transfer them to an oven-safe dish.

7. 7

   Leave about 2 tablespoons of oil in the same skillet and reduce the heat to medium. Add the sliced onions and sauté for about 3 minutes until softened and lightly caramelized.

8. 8

   Stir in the minced garlic and thyme, cooking for another 1-2 minutes until fragrant.

9. 9

   Sprinkle the reserved 3 tablespoons of seasoned flour into the skillet and stir for 2-3 minutes to form a roux.

10. 10

    Gradually whisk in the chicken stock, stirring constantly to prevent lumps.

11. 11

    Add the half and half, Worcestershire sauce, and a pinch of salt and pepper. Stir to combine and bring the gravy to a gentle simmer.

12. 12

    Pour the gravy over and around the chicken wings in the oven-safe dish. Nestle the wings in the sauce.

13. 13

    Cover the dish with foil and bake in a preheated 350°F (175°C) oven for 20 minutes.

14. 14

    Remove the foil and bake uncovered for 10 minutes to thicken the gravy slightly. If the gravy becomes too thick after baking, stir in a bit more chicken stock.

15. 15

    Serve hot with rice, mashed potatoes, or cornbread.