• Combine the flour and seasonings into a large bowl and whisk them together. Coat the wings in the flour and set them aside.
• SAVE THE REMAINING FLOUR. This will be used for the gravy.
• In a large skillet on medium heat, pour enough cooking oil to brown the wings.
• When the oil is hot, brown the turkey wings on both sides. This should take no more than 5-7 minutes.
• After the wings are browned, place them into the slow cooker.
• With the same oil in the pan sauté the onions then place them into the slow cooker.

Brown Gravy

• In a skillet on medium heat, add 1/2 cup oil. You can either use the oil used from browning the wings and onions or fresh oil. I prefer the latter.
• Once the oil is hot, sprinkle in the remaining flour from coating the wings. Cook until nice and brown and stir continuously.
• Slowly pour in the chicken broth and continue to stir until completely mixed.
• Taste the gravy to see if more seasoning is needed. Once the gravy is to your liking, pour it over the turkey wings in the slow cooker.
• Place the lid on the slow cooker and set for 3 hours on high or 6 hours on low.
• Serve with rice or mashed potatoes.