Thaw and Clean: If you’re utilizing frozen turkey wings, ensure they are fully defrosted in the refrigerator. After thawing, wash them in cold water and dry them off using paper towels.

Season: Liberally season the wings with salt, pepper, garlic powder, onion powder, and paprika.

Add olive oil to a large skillet and warm it over medium-high heat. add the turkey wings in portions. Avoid overcrowding the pan, as it will hinder the wings from becoming crispy.

Sear the Wings: Brown the wings for approximately 4-5 minutes on both sides until the skin turns golden and crispy.

In the same pan, include diced onions, garlic, and peppers. Cook them in the remaining oil and turkey drippings for approximately 3-4 minutes

Dust the sautéed vegetables with flour and mix well. Sauté the flour blend for 1-2 minutes to create a roux that will thicken your gravy.

Slowly add the chicken broth while stirring continuously to prevent lumps from forming. Incorporate thyme, bay leaves, and other seasonings as desired.

Place the browned turkey wings back into the skillet. Ladle the gravy onto the wings, making sure they’re thoroughly coated.

Put a lid on the skillet and reduce the heat to a simmer. Allow the wings to cook for 45 minutes to 1 hour.