Gravy Recipe Using Chicken Wings
Lorita Swartzwelder
The gravy's made with chicken wings, carrots and onions, all roasted to golden deliciousness and then simmered in chicken broth with fresh herbs to draw out all the wonderful "real deal" flavor. It can be made anytime you have a few hours at home. Almost all of it is "hands-off" time, so you can just enjoy the wonderful aroma that fills your home as you tend to other things.
Which is another wonderful reason for make-ahead gravy. When you grill, smoke or deep fry a turkey you don't get the good turkey drippings, which make for delicious gravy. Sure, you can purchase gravy in a jar at the grocery store or make a quick gravy from chicken broth, but it's nothing like the real thing. This make-ahead gravy is loaded with delicious, real-deal flavor and (if you don't tell), I have a feeling, not a soul will know you didn't labor over the hot turkey pan!
GRAVY COLOUR
Roasting the chicken wings until they are golden will help to give your gravy a nice, dark colour. But if you find that your gravy is too pale, or you want to make it a bit darker, I recommend adding a dash of soy sauce. Slowly add the soy sauce until you have the desired colour, but keep in mind that the soy sauce will also add additional salt (as well as umami flavour) to your gravy.
GLUTEN-FREE GRAVY
Simply omit the flour from the recipe, and use cornflour (cornstarch) to thicken the gravy towards the end. The gravy will have slightly different consistency, but it will taste the same.
Hi Fiona,
At a pinch, you could use chicken thighs as the bones will still give nice flavour to the gravy. But chicken wings would be my first choice as the cartilage in the chicken wings will give the gravy both richness and body. The cartilage creates gelatin when boiled, and this helps to thicken the gravy. Also, chicken wings have a lot of fat, and fat equals flavour ? Hope this helps!
This was really good! I used boneless chicken breasts and made it in my electric skillet. We ate it with mashed potatoes and fried okra. I forget to use okra and saw your suggestion and made it since I had some in the freezer. Thanks for the recipe.
Shon
My husband is a country boy and he loves soul food (my son does too). I do not eat meat! I am always looking for recipes that will make him happy. I found your YouTube page a week ago and I just tried your old fashion chicken. My husband LOVED it! He asked me where in the world did I learn to make chicken like that! Lol. I am so happy I found your blog. I will definitely be making more of your dishes. You are a great chef. Thank you so much for sharing!!!
My mother-in-law, to this day, makes the best chicken wings ever. These come close, but still fall a bit short of hers. But what really takes this spicy chicken wings recipe over the top is the chicken wing sauce they are drenched in.
What makes this homemade wing sauce special is the fact that it starts with a chicken gravy. Starting with a butter and flour (or cornstarch) roux, chicken broth is added, and finally seasoning and wing sauce.
Melt butter in a saucepan (I use a cast-iron skillet). Add flour or cornstarch and whisk together to make a roux. Remove the chicken wings pan from the oven just for a minute, so you can pour the chicken broth drippings into the saucepan. Add extra chicken broth if desired and simmer until thickened.
Baking frozen wings is so simple, and this method is minimum effort which produces maximum flavor! These easy baked wings are smothered in a buffalo chicken gravy that you'll be craving from now until forever.
If you like, you can pour the liquid off while you are baking frozen wings, before broiling them. Use this liquid for the chicken broth in the buffalo gravy recipe. You'll save money on boxed broth, and waste less!
love this recipe! will be making it today for superbowl Sunday! yay. this way people can control the buffalo gravy to there likings! my hubby is so excited for them and the game! thank you for sharing this recipe ?
These wings were great! I will pass on the sauce next time. Was just OK and I added red pepper flakes to try and give it some flavour. I used legs in place of wings and the chicken was moist and delicious. I cooked the extra 3 min. to get them done and crispy a couple were plump and so I did them an extra extra 3 min. and the crust was to the burnt side. Definitely a keeper. Thanks for the recipe.
Sounds delicious, but first I am going to try it with chicken strips I cut from boneless breasts. Then the wings or maybe all at the same time. Just got an air fryer, so I am going to try some in that, some in the oven, and some in a deep fryer for comparison.
I love your site I have made a bunch of your delicious recipes. I made these wings before and really liked them but I was wondering if you had any suggestions about cooking them in a slow cooker then baking them to get the crispy texture. I want to make them for a party and have limited oven space. THANKS!
Anita, it is best to use thawed wings. As for the chili powder, you can certainly substitute something else but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
Having made this wonderful recipe so many times now, I have learned a short cut for just a slight difference. If foregoing the dip is more convenient, I have simply used fresh garlic, onion, and puréed them w/ seasonings w/ jarred roasted red pepper. I usually marinade the wings for a day or so in the fridge.
These were so delicious! Chicken wings are my weakness. Every Wednesday, we eat wings in my house. ? I loved these so much I shared the recipe on my blog! I also made sure to mention how awesome your blog is. I love it! I have Pinned so many of your delicious recipes! You go girl. ?
These wings go SO fast! I only bought 1kg of them, and everyone whizzed through them like cartoon characters zooming through corn-on-the-cob at high speed!
They make a fantastic appetizer or game day treat, but equally they make a fab treat dinner served with a few sides.
I'm totally obsessed with the barbecue sauce too. This recipe makes enough to smother the wings, with another cupful or so leftover to serve on the side or to save and use as a dip for fries or to top burgers and sausages.
Some recipes call for baking/grilling chicken in BBQ sauce. My method involves baking the wings first to guarantee crispiness.
However, even if you weren't looking for a crispy coating (i.e just baking chicken pieces in the regular way), I would recommend adding the sauce after cooking, or for the last 5 minutes of cooking only. Barbecue sauce has a lot of sugars in, which can burn and taste bitter if cooked for a long period or over too high a heat.
Hi Nicky. Fantastic recipe and a family favourite. We made it recently with fairly small wings (about 32 to a kilo) and had a small mishap with the oven resulting in the first 30 mins being at 220 instead of 120 - luckily the resulting wings were still super tasty and crispy (and we only have them an extra 15 mins just to ensure they were cooked through). Can you explain the reasoning behind the first 30 mins at 120 please?
I have made your Asian chicken wings in the past, so I knew I was on to a winner with the family when I made these. Oh my ?how tasty is that bbq sauce. So messy to eat, but so flippin good??
The other tip is ensuring that the wings are dry. If you are organised enough, put the wings on the rack and refrigerate, uncovered, overnight. However, I neither have the fridge space nor am I organised enough, so I just dry them using paper towels (see photo below for how I do this).
Made these twice in the space of one week. Both times they worked out fantastically. My mother, who cannot stand chicken wings, even said they were amazing! I got told that next time I make them I have to double the quantity.
This is my go to recipe for mushroom gravy. I use the chicken mushroom gravy for my chicken and make beef mushroom gravy for my beef tips or hamburger steak. This is a very easy recipe to follow. I mix the 1/4 C of flour with the 2 C of room temp broth and stir with a whisk before adding to my mushrooms to prevent lumps. If the broth is refrigerated, I heat the broth until it is lightly warm.
The crispiness of the chicken wings is amazing - especially considering they're oven baked. I have Nagi's recipe from Recipe Tin Eats to thank for that. She's the chicken wing queen! There soo good, I made a Buffalo Chicken Wings too!
Each wing is chopped into the two pieces, dried thoroughly with kitchen towels (to ensure they don't absorb too much baking powder) then mixed in a bowl with baking powder (it HAS to be baking powder, NOT baking soda), salt and pepper. There's quite a lot of baking powder and salt in this recipe, which sounds a little strange, but it really draws the moisture out of the chicken to get that perfect crunchy crispness. Check out my notes re: baking powder below.
I get lots of messages on how delicious these wings are, but also the occasional message that the wings tastes bitter - despite assurances the recipe was followed to the letter and baking POWDER not baking soda was used. After doing a little research, it seems that some people can be sensitive to the taste of sodium aluminum sulfate - which can be an ingredient in some baking powders. People who are sensitive to it notice a bitter taste. If you are sensitive to it, you may have noticed certain cakes taste bitter. However, cakes contain a lot less baking powder then this recipe, so you may not have noticed it before and still been sensitive to it.
delicious! I made half my wings with this sauce and the other half I used a buffalo sauce. I cooked them all with Baking powder, salt and pepper lightly coated and I also use a little olive oil. I baked them at 425 for 20 minutes, then moved the trays around (I had 2 trays), and went for another 20, then switched them, let them go for 5 more minutes, took out the wings for this sauce and tossed them in the sauce, put them back in for 5 minutes. I only have a light low sodium soy sauce, and I used a chili garlic sauce ( did not have sweet chili sauce) and I did not have lemon grass paste. These came out great. I mention the changes I made because I think this recipe is solid, and can handle small substitutions based on what's on hand.