Start by seasoning the turkey wings generously with salt, black pepper, paprika, garlic powder, and onion powder.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the turkey wings and brown them for about 4-5 minutes on each side until golden brown. Remove the wings and set aside.

In the same skillet, add the chopped onion and minced garlic. Sauté until the onions are translucent and fragrant, about 2-3 minutes.

While the onions are cooking, whisk together the heavy cream, chicken broth, Worcestershire sauce, and flour in a mixing bowl until smooth.

Return the turkey wings to the skillet and pour the cream mixture over them. Bring to a simmer, then cover and reduce the heat to low.

Allow the turkey wings to simmer in the gravy for about 1 hour. Check occasionally, turning the wings once for even cooking. The wings should be tender and the gravy thickened.

Once cooked, remove from heat and let sit for a few minutes. Garnish with fresh parsley before serving.

For a complete meal, serve the turkey wings over a bed of creamy mashed potatoes or rice, along with steamed green beans or your favorite vegetable.

Leftovers can be stored in an airtight container and refrigerated for up to 3 days. Reheat thoroughly before serving.