Equipment Needed
- Large Dutch oven or heavy-bottomed pot with lid
- Tongs
- Paper towels
- Medium bowl (for seasoning mix)
- Whisk
- Cutting board and sharp knife
Step-by-Step Instructions
First, I pat my turkey wings completely dry with paper towels. This is the single most important step for getting a proper sear—steam is the enemy of browning. In a bowl, I whisk together the onion powder, paprika, garlic powder, thyme, black pepper, and 1 ½ teaspoons of the salt. I generously rub this mixture all over every surface of the wings, getting into the nooks and crannies. I let them sit with the rub on for about 20-30 minutes while I prep my onions and garlic; this lets the seasoning really adhere.
Next comes the sear. I heat the oil in my Dutch oven over medium-high heat until it shimmers. Working in batches to avoid crowding, I carefully place the wings in the pot. I resist the urge to move them! I let them cook undisturbed for 4-5 minutes per side, until they develop a deep, reddish-brown crust. That crust is pure flavor gold. I transfer the seared wings to a plate. In the same pot, with all those glorious browned bits (the “fond”), I add my sliced onions and a pinch of salt. I cook them, stirring often, for about 8-10 minutes until they’re soft, golden, and fragrant.
Now, I build the gravy base. I sprinkle the flour over the caramelized onions and stir constantly for about 2 minutes. This cooks the raw flour taste out and creates a “roux.” It will look pasty and clumpy—that’s perfect! Slowly, I begin to whisk in the chicken stock, a cup at a time, making sure to scrape up every bit of fond from the bottom of the pot. Once all the stock is in and the mixture is smooth, I add the minced garlic and bay leaves. I bring it to a gentle simmer.(See the next page below to continue…)