Smothered Turkey Wings over Rice

Turkey Wings

Celery

Carrots

Mushrooms (optional/substitute bell peppers if you like)

Yellow Onion
Homemade or commercial Turkey Stock/Chicken Stock.

Flour

Optionally you can add Bell Peppers, green, red or a combination. I don't care for them paired with poultry except in a curry as I find they overpower the poultry. 

Onion Powder

Garlic Powder

Ground Black Pepper

Parsley

Paprika

Poultry Seasoning

Celery Salt or Seasoning Salt (sparingly)
Optional: You can add salt-free blackening seasoning or cayenne pepper for a hot kick. I do this.

(I did ten wings for a lot of people and I probably had about 4-6 tablespoons of spice/very little season salt/celery salt added)

Heat a large dutch oven with a little oil or spray to brown wings and cook the dish. There is surprisingly little oil in this dish.

Wash and pat dry turkey wings, separate the flat from the drummy. Place wings in a large bowl, drizzle a good oil like a grape seed (not olive/bad for high heat) onto the wings. Using hands make sure the surface of the wings has a little of the oil on it, not much. Combine all spices in a bowl, sprinkle onto the wings generously and massage wings to coat. Now sprinkle flour onto the wings makings sure they are completely coated. Transfer wings to hot greased dutch oven and brown wings turning with tongs occasionally until golden.

Pour stock over the wings and seal tightly with foil. Cook for two hours at 350. Slice onions into moon shaped slivers, mushrooms, celery, and carrots. Taste broth and re-season if needed. Add all vegetables, re-seal dutch oven with foil, tightly and cook for an additional hour. Serve over basmati or rice of choice.

Note, the stock, flour on the wings and long cooking time create's its own gravy. I do not add canned soup to this dish. If the gravy is not thick enough you can always add a tiny amount of soft as silk flour slurry to thicken. I find if you coat the wings really generously with flour before browning that this is unnecessary. Flavorwise I adjust the seasoning before adding the veggies. Also, I stir the broth and gravy from the bottom of the pan up to loosen any flour from the bottom of the pan into the gravy (be gentle, don't break the wings.

Don't be like me and forget to add your celery.

(I use foil rather than the lid to the dutch oven as the foil prevents too much stock from evaporating)

You may prefer a little more salt to this dish, I simply add salt to the dish at the table. Mind you will be working with both a seasoning or celery salt and then there is the salt in the bullion itself so use both sparingly, you can always add more to the plate. 

I make my own stock using turkey necks and or the turkey wing tips. , all above seasonings (except no celery salt or seasoning salt), a stalk of celery, a carrot and a bit of onion. Sear necks, then add water, seasoning, aromatic herbs, and two tablespoons better than bullion chicken paste. Bring to boil, reduce heat and simmer for about 2 hours, or more. Or just use a ready chicken stock.