SMOTHERED TURKEY WINGS

No words or pictures can convey how comforting and satisfying this dish is. Call it Smothered, or Etouffeed, they're the same.  Smothered things are brilliant and predictably good.  I do not add the milk but substitute broth.  To each his own.  Serve with rice. the more gravy, the better. 

6 whole turkey wings
1 tablespoon vegetable oil
1 tablespoon salt
1 teaspoon fresh ground black pepper
1 teaspoon granulated garlic
1 teaspoon poultry seasoning
1/2 teaspoon granulated onion

Sauce
1/2 cup butter
2 celery ribs , chopped
1/2 medium onion , chopped
1 teaspoon dried thyme
1 teaspoon fresh ground black pepper
7 tablespoons flour
6 cups turkey or 6 chicken broth
2 cups milk, (or an additional 2 cups broth)

To make wings: heat oven to 350 degrees.  Brush wings with vegetable oil and place in a large roasting pan; stir together salt, pepper, garlic powder, poultry seasoning and onion powder in a medium bowl; sprinkle over turkey wings. Bake until browned, 45-60 minutes.

To make sauce: melt butter in a large heavy saucepan or dutch oven; add celery and onion; cook over medium-low heat until soft but not browned, about 5 minutes; stir in thyme and pepper; cook 1 minute; add flour; cook, stirring constantly, until light brown, about 5 minutes; slowly whisk in broth. Heat liquid to a boil; reduce heat and simmer uncovered 20 minutes. Strain sauce through a sieve and return to the saucepan; slowly whisk in milk and stir constantly until sauce returns to a simmer.Pour sauce over turkey wings; cover and cook until tender, about 1 hour.