Stove Top Turkey Wings

Hello Everyone, I have been MIA for a moment but trust and believe my mind has been on you constantly. I am still seeking ways to combine this Blog Post Page and some of my YouTube Vids into one. Plus my Website is currently under reconstruction. I hope you will enjoy it even more. However, today is the day that I share my Stove Top Turkey Wings with y'all😋! Believe me everyone you prepare them for will give your props' to you! So, here it goes. Equipment Lifting Fork Measuring Cup Measuring Spoons 2 small bowls Top(s) for Pans Pot Holders Timer (if needed) 1 EXTRA LARGE SKILLET(8-12) wings & tips or 2 Regular-Sized (4-6) wings & tips 1/2 Stick of Butter 1 tsp Lawry'a Seasoned Salt 1/4 Tsp Thyme 1 Tsp Japanese Rice Umami or Accent 1 Tsp Smoked Hungarian Paprika 8-12 Turkey Wings & Tips *uncooked* 1 Lge Onion (I prefer white or valdalia) 1/2 Diced & 1/2 in Rounds and halved) 2 Celery Stalks- 1 chopped and diced 1 Stalk into 2 inch slivered stalks 6 Slices of Thick Bacon or some Smoked Ham Shoulder Meat & Fat. 1/2 Teaspoon Coarse Ground Pepper or 1/2 Red Cayenne Pepper-(save 1/4) 1 Tsp of Himalayan Salt or Coarse Salt *special note* You may use a Small Red, Orange or Yellow Sweet Bell Pepper sliced into slivers. But DO NOT USE A GREEN BELL PEPPER. It alters and conceals many of the other flavors. ** I will do the recipe in the LARGE FRYER PAN** 1st Place Pan on the stove(medium heat) and place Bacon inside 1 strip by the other. Cook and turn over until crispy and brown. Not BURNED. You may have to lower the temp while the Bacon is frying and browning. Remove from skillet and place on a paper towel. Do not remove Bacon Oil. 2nd with Stove Top on Low place Diced and chopped onions into the skillet. Stir constantly until you smell the onion aroma. Add chopped and diced Celery. Stir for 2 minutes. Saving the oil as much as possible. Strain & Remove them and place into a small bowl. Set aside. Return oil to pan. Add 4-5 Pats of Butter (not margarine or oleo). Let them melt. Adjust Stove to medium cooking. Add Seasoned Turkey Wings, skin side down. Let them Brown on that side. Takes about 4-5 minutes. Turn them over to the uncrowded side. Let them Brown for 4-5 minutes. Add Ground Pepper or Cayenenne now. Repeat this process 2 more times but decrease the browning time to 2-3 minutes. Add 1/2 tsp Himalayan Salt on the last turn. Add 2 cups of water. Cover pot. 3rd In about 7-10 minutes the juice should be reduced to half. Turn each Wing and Tip over. Add the onions, Celery, sweet bell peppers and sprinkle the Thyme over each wing and tip. Ladle the juice over the Wings & Tips. Crush the Bacon/Ham into small pieces/bits and add over the Wings & Tips. Cover. Turn stove down between Medium and low heat. Check every 7-10 minutes. Judging by the tenderness of the meat turn the stove to lower, turn VERRRY INFREQUENTLY and you're DONE! You may turn the stove OFF IF THEY ARE ABOUT TO FALL APART. JUST KEEP LADLING THE GRAVY SAUCE OVER THEM UNTIL PLATING TIME. I know this seems lengthy, but like I said..."Trust and Believe." It's worth the time and "It's ALL GOOD Y'all!" Bon Appétit!