Marinate the Wings: Combine the garlic powder, onion powder, smoked paprika, sweet paprika, thyme, sage, black pepper, cayenne, red pepper flakes, white pepper, kosher salt, Worcestershire sauce, Dijon mustard, olive oil, Better Than Bouillon, lemon juice, minced garlic, grated onion, and optional ginger. Rub the seasoning mixture all over the turkey wings, cover, and refrigerate. The wings can marinate for up to 2 days in the refrigerator.

Thaw Like a Pro: If the seasoned wings have been frozen, thaw them completely in the refrigerator. Once thawed, remove the wings from the marinade and let the excess drip off. Do not rinse them. Pat lightly with paper towels if they are extremely wet. Discard the used raw marinade.

Preheat Like a Pro: Preheat the oven to 350°F. Today we are making enough gravy to make sure nobody at the table is doing that sad little scrape-the-bottom-of-the-pan maneuver.

Brown Those Wings: Heat a large skillet over medium-high heat. If the skillet looks completely dry, add up to 2 teaspoons olive oil. Add the turkey wings in batches if necessary so they have room to brown properly. Sear for 3 to 5 minutes per side, until deeply golden-brown. They do not need to be cooked through yet. Transfer the wings to a plate and leave those beautiful browned bits in the skillet.

Build That Golden Roux: Lower the heat to medium and add 6 tablespoons unsalted butter. Once melted, whisk in 6 tablespoons flour. Keep whisking and cooking for 5 to 7 minutes, until the roux reaches a rich golden-brown, peanut-butter-to-caramel color and smells nutty. With a larger roux, stay with it and keep it moving so the bottom does not burn.

Bring in the Peppers: Add the 300 grams finely diced yellow onion, green bell peppers, and red bell peppers. Stir everything into the roux and cook for 7 to 10 minutes, until the vegetables soften and become glossy while the peppers still hold their shape. Yes, it is a lot of peppers. That is intentional.

Garlic Has Entered the Chat: Add 16 to 20 cloves of freshly minced garlic and cook for 45 seconds to 1 minute, just until fragrant. If you love garlic, this is your moment.

Wake Up the Spices: Add the smoked paprika, thyme, sage, black pepper, and white pepper. Stir constantly for about 30 seconds to bloom the spices.

Whisk in the Broth Slowly: Start with about 1 cup of chicken broth and whisk constantly until the gravy is smooth. Continue adding the remaining broth gradually, about 1/2 to 1 cup at a time, whisking well after each addition. Since we are doubling the gravy, do not dump all 7 cups in at once.

Make It Saucy: Stir in the Dijon mustard, Worcestershire sauce, and hot sauce. Bring the gravy to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until glossy, silky, reddish-golden brown, and thick enough to coat the back of a spoon. Do not add additional salt yet.

Transfer to the Baking Dish: Remove the skillet from the heat. Pour enough gravy into the room-temperature glass baking dish to generously coat the bottom. Arrange the turkey wings in the dish, then pour the remaining gravy over and around the wings. With the doubled gravy, the turkey should be generously surrounded and partially submerged. If your baking dish is getting too full, divide the turkey and gravy between two baking dishes.

Cover and Get Cozy: Cover the baking dish or dishes tightly with aluminum foil, making sure the edges are sealed so the steam stays trapped inside.

Bake Until Tender: Bake at 350°F for about 2 hours. Check the wings for tenderness at the 2-hour mark. The turkey needs to reach at least 165°F for food safety, but we are looking for that tender, smothered-wing texture. If they are still firm, cover them again and bake for another 20 to 30 minutes.

Let the Gravy Get Gorgeous: Once the wings are tender, carefully remove the foil and spoon plenty of gravy over the turkey. Return the uncovered dish to the oven for 15 to 20 minutes. This gives the gravy a chance to concentrate while those peppers get glossy and delicious.

Brighten the Whole Party: Remove the turkey from the oven and stir 1 teaspoon fresh lemon juice or apple cider vinegar into the gravy. Taste. Add another teaspoon if needed. We want a little brightness to wake everything up without making the gravy taste acidic.

Taste for Salt at the Finish Line: Taste the gravy before adding salt. Because the turkey marinade already contains kosher salt, Worcestershire sauce, hot sauce, and Better Than Bouillon, you may not need any additional salt. If it genuinely needs it, add kosher salt in tiny 1/8-teaspoon increments, tasting between additions.

Rest Before You Serve: Let the turkey wings rest for 10 minutes. Spoon that gorgeous garlic-and-pepper gravy over every wing and whatever you are serving underneath it. And yes, you are absolutely allowed to put extra gravy on the side.