You can prepare the stock up to a week ahead of time!
(Ask me to tell you a funny story about this recipe if you know me!)
Preheat the oven to 425 degrees. Place turkey wings on a wire rack set on a sheet pan. Bake at 425 degrees until well-browned and crisp, about 1 hour.
Transfer wings to a large Dutch oven. Add stock, onion, carrot, celery and garlic; bring to a boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 hour. Pour liquid through a fine wire-mesh strainer into a bowl; discard solids.
Return liquid to pan and bring to a boil.
Whisk together flour and 1/2 cup water in a bowl; whisk into stock mixture until combined. Boil until thickened, about 5 minutes. Stir in salt to taste and serve immediately. Makes about 4 cups.
1 1/2 pounds turkey wings (about 4 wings)
2 quarts unsalted chicken stock
1 large yellow onion, chopped
1 large carrot, chopped
2 celery stalks, chopped
1 garlic head, halved crosswise
6 T. quick-mixing flour (like Wondra)
1/2 cup water
1/2 tsp. kosher salt