Ingredients

• 3 lbs Turkey or Chicken Wings, Separate Pieces
• 4 Tbsp Canola or Vegetable Oil, Divided
• 2 Heads of Garlic, cut in half crosswise
• 1 4″ Piece of Ginger, Skin On, Thickly Sliced
• 4 oz Crimini, Shiitake, White Button Mushrooms, Wiped Clean, Torn into Large Pieces
• 2 tsp Whole Black Peppercorns
• 5 Tbsp AP Flour
• 4 Tbsp Butter, Room Temp
• 1/2 Cup Sherry
• 1/2 Cup Parsley and/or Parsley Stems
• 6 Cups Poultry Stock, Warmed
• 2 tsp Sherry Vinegar
• Salt and Pepper

Directions

1. Turn the oven on to 450°F roast mode and place wings into cast iron or oven safe skillet with 2 tbsp oil. Roast until golden brown, about 25-35 minutes.
2. Remove from the oven and add garlic, shallots, ginger, mushrooms, peppercorns, and remaining oil. Toss to coat and return to the oven for another 30-40 minutes.
3. Mash butter and flour together in a separate small bowl. Set aside.
4. Remove skillet from oven and set over medium heat on the cooktop. Add sherry and cook, stirring and scraping up fond from bottom. Reduce for about 2-3 minutes.
5. Scrape everything into a larger pot and add parsley and stock. Bring to a simmer and scrape off fat collected on the surface. After 30-40 minutes, it should be reduced by one third. Remove and discard wings. Pour liquid mixture through strainer into bowl. Discard the solids.
6. Return stock to pot and bring to a simmer. Whisking, add butter flour mixture and whisk until completely incorporated. Simmer, stirring occasionally until thickened, 6-8 more minutes. Remove from heat and whisk in vinegar. Season as needed.
7. Can be made ahead. Do not add vinegar until reheating and ready to serve.