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Bird's-eye view of chicken wings with bell peppers and onions in creamy sauce, topped with garlic.

Smothered Chicken Wings with Bell Peppers and Onions

Dairy-inclusive smothered chicken wings with bell peppers and onions in a creamy gravy, ready in 80 minutes.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Soul Food
Servings 4 servings

Ingredients
  

  • 3 lb chicken wings preferably whole wings or separated into flats and drumettes
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper optional for heat
  • 1 tbsp olive oil for searing
  • 1 large yellow onion, thinly sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil for sautéing
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups chicken broth low-sodium preferred
  • ½ cup heavy cream or whole milk
  • 1 tsp Worcestershire sauce
  • Salt and pepper to taste

Instructions
 

  • Season and Sear Wings:

    Dry the chicken wings thoroughly using paper towels. In a large bowl, combine the wings with kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne (if using). Warm 1 tbsp olive oil in a large skillet over medium-high heat. Brown the wings in batches, cooking each side for 4–5 minutes until nicely seared. Take them out and reserve.

  • Sauté Onions and Peppers:

    If needed, add another 1 tbsp olive oil to the same skillet. Introduce the sliced onion and bell peppers; sauté for 5–7 minutes until they soften and take on a light caramel hue. Stir in the minced garlic and cook for an additional minute. Move the vegetables to a bowl and set aside.

  • Make Gravy Base:

    Lower the heat to low and let the butter melt in the skillet. Whisk in the flour to create a roux; cook for 2–3 minutes until it turns a light golden shade. Gradually pour in the chicken broth while whisking continuously to achieve a smooth consistency. Mix in the heavy cream and Worcestershire sauce. Let it simmer for 5–7 minutes until the gravy thickens. Adjust seasoning with salt and pepper. (This gravy base is also ideal for smothered chicken or turkey wings in the oven.)

  • Simmer Wings in Gravy:

    Place the seared wings back into the skillet, nestling them into the gravy. Distribute the sautéed onions and peppers on top. Cover the skillet and let it simmer on low for 30–40 minutes until the chicken is fork-tender and thoroughly cooked. For an oven method, transfer everything to a baking dish, cover with foil, and bake at 350°F (175°C) for about 45 minutes.
Keyword chicken wing recipes, creamy chicken recipes, recipes with chicken, smothered chicken wings with bell peppers and onions