Ingredients:

  • 3 lbs turkey wings, split into flats and drums
  • 2 tbsp neutral oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 tbsp unsalted butter
  • 1/2 cup all-purpose flour
  • 1 large yellow onion, sliced into half-moons
  • 1 green bell pepper, diced
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme

Instructions:

  1. Preheat oven to 400°F (200°C). Pat turkey wings completely dry with paper towels to ensure browning.
  2. In a small bowl, combine paprika, garlic powder, onion powder, salt, and pepper. Rub the wings with oil, then coat thoroughly with the spice blend.
  3. Place wings in a roasting pan and bake uncovered for 25 minutes to render fat and develop a deep mahogany color.
  4. While wings roast, melt butter in a large skillet over medium heat. Whisk in flour and cook for 5–7 minutes, stirring constantly until the roux is a peanut butter color.
  5. Add sliced onion, bell pepper, and celery to the roux. Sauté until softened, then add minced garlic for 1 minute.
  6. Slowly whisk in the chicken broth, beef broth, and Worcestershire sauce. Simmer until the gravy thickens enough to coat the back of a spoon.
  7. Remove wings from the oven and lower the temperature to 350°F (175°C). Pour the gravy over the wings, add fresh thyme sprigs, and cover the pan tightly with heavy-duty aluminum foil.
  8. Bake for an additional 1 hour and 20 minutes until the meat is fork-tender and falling off the bone.