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Smothered Chicken Wings with Bell Peppers and Onions

Tender chicken wings baked with bell peppers, onions, and savory gravy until fall-off-the-bone delicious for an easy dinner.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs chicken wings drumettes and flats, fresh or thawed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • salt to taste
  • black pepper to taste
  • 2 tablespoons olive oil
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 2 cups chicken broth low-sodium preferred

Equipment

  • large skillet
  • 9x13-inch baking dish
  • aluminum foil
  • paper towels

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Clean and thoroughly pat dry the chicken wings with paper towels. Press firmly to remove all moisture - this is crucial for proper browning.
  3. Season the wings generously with garlic powder, onion powder, paprika, thyme, rosemary, salt, and black pepper. Toss in a large bowl to coat evenly.
  4. Heat olive oil in a large skillet over medium heat until shimmering.
  5. Brown the chicken wings in batches, about 5-7 minutes per side, until golden brown. Don't overcrowd the pan. The wings won't be fully cooked yet. Remove browned wings and set aside on a plate.
  6. In the same skillet (don't wipe it out), sauté the chopped onions and bell peppers over medium heat for about 5 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant. Scrape up the browned bits from the bottom of the pan.
  7. Transfer the browned chicken wings to a 9x13-inch baking dish, arranging them in a single layer if possible.
  8. Pour the sautéed vegetables over the chicken wings, distributing evenly.
  9. Add chicken broth to the baking dish. The wings should be about halfway submerged in liquid.
  10. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  11. Remove the foil and continue baking uncovered for an additional 15 minutes until the chicken is fall-off-the-bone tender and the sauce has thickened.
  12. Let rest for 5 minutes before serving. The sauce will thicken slightly as it cools. Serve hot with rice, mashed potatoes, or your favorite sides.

Notes

Storage: Store leftovers in an airtight container with the sauce in the refrigerator for up to 3 days. The flavors improve overnight.
Reheating: Microwave individual portions on 50% power for 2-3 minutes, adding a splash of broth if needed. For larger portions, reheat covered in a 325°F oven for 20 minutes.
Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating. Vegetables will be softer after freezing.
Substitutions: Chicken drumsticks or thighs work well (increase covered baking to 50-55 minutes). Frozen pepper and onion mix can replace fresh vegetables (thaw and drain first).
Make It Spicy: Add 1 teaspoon cayenne pepper or chili powder to the seasoning, or toss in sliced jalapeños with the bell peppers.
Thicker Sauce: If sauce is too thin after baking, pour it into a saucepan and simmer on the stovetop for 5-10 minutes to reduce. Can also whisk in 1 tablespoon cornstarch mixed with cold water.
Crispier Skin: Broil wings for 2-3 minutes after final bake, watching closely to prevent burning.
Slow Cooker Method: Brown wings and sauté vegetables first, then cook on low for 4-5 hours or high for 2-3 hours.