1 large carrot, peeled and thinly sliced crosswise into rounds
1 celery rib, thinly sliced on the bias
2½ tbsp all-purpose flour
2½ cups low-sodium chicken broth, plus more if needed
1 tsp dried sage powder
½ tsp freshly ground black pepper
½ tsp granulated garlic
½ tsp onion powder
¼ tsp smoked paprika
Kosher salt
Method:
Preheat oven to 350. °In a large Dutch oven, heat 1 tablespoon of oil over medium-high heat until hot. Working in batches, cook wings, turning, until golden brown on both sides, about 7 minutes. Transfer wings to a tray or platter and set aside.
Lower the heat to medium and add the onion, carrot, and celery to the Dutch oven. Cook, stirring, until the onion is translucent and the carrots and celery have softened slightly, about 4 minutes. Transfer vegetables to a heatproof bowl or plate.
Add the remaining 2½ tablespoons of oil to the Dutch oven. Stir in the flour and cook, stirring, until the flour is a little darker than the color of peanut butter, about 10 minutes. Let the color be your guide, as the timing may be different.
Whisk in stock in 1/2-cup increments, whisking well between additions to ensure a smooth texture, until all the liquid has been added. Bring to a low boil, then whisk in sage, black pepper, granulated garlic, onion powder, and smoked paprika. Season very lightly with salt. Remove from heat.
In a large baking dish that fits the wings in a single layer, spread the vegetables in an even layer. Arrange wings on top in an even layer, top side down, then pour the pan gravy on top until it comes halfway up the wings (this should be all of the gravy); if there's not enough, add enough additional stock to bring the liquid halfway up the wings.
Cover a baking dish tightly with aluminum foil, then bake, turning once halfway through so the wings are top-side up, until the wings are fork-tender, about 1 hour and 15 minutes. Turn the oven up to 375° and remove the foil from the baking dish. Return wings to the oven and cook until the gravy has thickened to a spoon-coating consistency and the wings have darkened slightly, about 15 minutes longer. Season gravy with additional salt, if needed, and let rest 10 minutes.
