Smothered Turkey Wings

6-8 cut turkey wings
2 TBS poultry seasoning I use Chef Paul’s Poultry Magic
1-2 TBS Creole or Cajun seasoning I use Zatarain’s
1 TBS onion powder
1 TBS paprika
1 tsp garlic powder
1/2 tsp celery salt
1 TBS Accent optional
1 onion sliced
1 bell pepper sliced
1/2 stick unsalted butter sliced thinly
Pan drippings from wings
1/2 cup all-purpose flour
3 cups chicken stock or broth
2 tsp onion powder
1 tsp garlic powder

Turkey Wings:
Preheat oven to 350°F
Rinse the wings and pat dry with paper towels
Mix all spices together in a small bowl
Sprinkle the spices over the turkey wings and toss the wings to coat evenly.
Spray and large roasting pan with nonstick cooking spray
Lay the wings in the pan
Add the onions, bell peppers, and butter into the pan.
Cover the pan with aluminum foil
Bake for 1 hour and 15 mins
Remove pan from the oven
Drain the pan drippings into a bowl or measuring cup.
Place the wings back into the oven uncovered while you make the gravy.
Use a fat separator cup or skim 1/2 cup of the fat off the top of the pan drippings. Reserve the rest of the drippings.
Pour the fat into a pot and heat on medium-high.
Whisk in the flour for 2-3 minutes to cook out the flour taste
Pour in the chicken stock while whisking
Then, pour in the remaining pan drippings.
Add in the onion and garlic powders
Continue stirring until the gravy thickens; about 3 minutes. (Will thicken more in the oven)
Remove from heat.
Taste and adjust seasoning as desired.
Pour gravy on top of the wings.
Cover the pan with foil again.
Bake for an additional 30-40 mins* or until wings are tender and cooked completely
Serve over warm rice