Preheat oven to 350°F (175°C). Pat turkey wings dry with paper towels (wet wings don’t brown—learned that the hard way). Season generously with salt, pepper, and smoked paprika. Heat olive oil in a large oven-safe skillet (cast iron is my ride-or-die) over medium-high heat. Sear wings 3-4 minutes per side until golden and crispy. Work in batches if needed to avoid crowding. Set wings aside on a plate—resist nibbling, they smell that good.

In the same skillet, add sliced onion and cook for 5 minutes, stirring occasionally, until soft and starting to caramelize. Add garlic and cook 1 minute more—your kitchen will smell like heaven. Sprinkle in flour and stir 1-2 minutes to cook out the raw taste, forming the gravy base.

Slowly pour in broth and water, whisking to prevent lumps (I’ve had lumpy gravy disasters, so whisk like you mean it). Add cumin, thyme, bay leaf, and cayenne (if using). Simmer for 3 minutes until slightly thickened. Stir in lime juice for brightness. Taste and adjust with salt and pepper. Don’t worry if it looks messy—mine always does!

Nestle wings back into the skillet, spooning gravy over them. Cover with a lid or foil and bake for 45-50 minutes, until tender and nearly falling off the bone. Flip wings halfway through and spoon more gravy over for max flavor.

Remove skillet (careful, it’s hot!) and discard bay leaf. Garnish with cilantro if using—my cat Cilantro tries to steal it every time. Serve with rice, mashed potatoes, or parmesan smashed potatoes to soak up the gravy. For gluten-free, try quinoa or cauliflower mash.