Season the turkey legs with salt, pepper, smoked paprika, garlic powder, and onion powder. Dip each wing into 2 cups of flour. Gently tap off excess
flour.
Preheat the oil in a large deep saute pan over medium high heat. Once the oil is hot add in the turkey legs and begin the shallow fry process. You may
have to do this in 2-3 batches to avoid overcrowding. Fry until the turkey wings are golden brown and crispy. They may not be completely cooked all
the way through at this point but will continue to do so once the gravy is made in the next step.
Remove the turkey wings to a plate. Add the onions into the oil and fry until they are soft, about 3-4 minutes. Then add in the ½ cup of flour and whisk or
stir to avoid any lumps. The mixture should be bubbling at this point as it begins to thicken. Adjust the heat when necessary.
Then slowly stream in the chicken stock as it continues to thicken. Season the gravy with salt and pepper to taste.
Place the turkey wings back into the gravy and cook over medium heat for roughly 15-20 more minutes or until they are completely cooked through.
Turkey should be cooked to 165 degrees. Serve right away.
