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- Prep and Season the Turkey:
- Rinse turkey wings and pat them super dry with paper towels this helps them brown well. Mix all your spices together in a bowl so everything distributes evenly.
- Coat the Wings:
- Sprinkle your spice mix all over the wings use your hands to toss and cover every bit.
- Roast the Aromatics:
- Spray a large roasting pan with nonstick spray to prevent sticking. Lay the seasoned wings in the pan snug but not stacked. Top with thinly sliced onion bell pepper and pieces of butter.
- Seal and Bake:
- Cover tightly with foil and bake at 350°F for one hour and fifteen minutes this locks in moisture.
- Collect the Drippings:
- Take the pan out and carefully pour all drippings into a measuring cup you need these for the gravy. While you make the gravy put the wings back in the oven uncovered to keep warm.
- Make the Gravy:
- Let the drippings settle then skim off about half a cup of the fat. Add the fat to a pot over medium high heat. Scatter in the flour and whisk steadily for two to three minutes until the flour is lightly golden and no longer tastes raw. Whisk in chicken stock slow and steady to avoid lumps. Stir in the rest of your pan drippings then onion and garlic powder. Simmer while stirring until the gravy thickens about three minutes.
- Enhance and Finish:
- Take the gravy off heat and taste adjust salt and pepper now. Pour it over the roasted wings in the pan so every nook is coated in gravy.
- Bake Again for Tenderness:
- Cover with foil again and bake another thirty to forty minutes until the wings are tender and the gravy is bubbling.
- Plate and Serve:
- Serve up the wings and spoon over just-cooked rice so all the sauce soaks in I love this step every time.
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