Start by mixing the brine. In a medium bowl, combine the kosher salt, dark brown sugar, ginger, thyme, rosemary, and peppercorns. Add two cups of warm water. Stir until the salt and sugar dissolve. Cool the mixture to room temperature. Submerge the turkey wings in the brine and let them marinate for at least an hour—or overnight if you're planning ahead.

Take a deep skillet or Dutch oven. Heat two tablespoons of oil over medium heat. Toss in the sliced onions and a pinch of salt. Sauté until they soften and become translucent. This process can take about 5 minutes. Add in the carrots and celery. Stir frequently until the veggies begin to caramelize.

In a small bowl, whisk together the flour and the remaining oil until you form a paste. Gradually add the chicken broth to the pan, stirring to prevent lumps. Add the turmeric, black pepper, garlic, onion powder, and smoked paprika. Allow the sauce to simmer and thicken.

Remove the turkey wings from the brine, rinse them under cold water, and pat them dry with paper towels. Carefully nestle the wings into the pan with the sauce. Make sure they’re well coated. If the sauce doesn’t entirely cover them, splash in a bit of extra broth or water.

Cover the skillet with a lid. Reduce the heat to low and allow everything to cook for about 45 minutes. This slow cooking allows the flavors to blend beautifully. Occasionally, check on the wings, giving them a gentle stir to ensure even cooking.

Once the turkey wings are tender and the meat starts to pull away, you know it’s time to serve. Plate them up, drizzling the remaining sauce generously over each wing. I love to garnish with a sprinkle of parsley for an extra touch of color.