1) Preheat oven to 425 degrees. Place turkey wings on a wire rack set on a sheet pan. Bake at 425 degrees until well-browned and crisp, about 1 hour.
2) Transfer wings to a large Dutch oven. Add stock, onion, carrot, celery, and garlic; bring to a boil over high. Reduce heat to low, and simmer until reduced by half, about 1 hour. Pour liquid through a fine wire-mesh strainer into a bowl; discard solids. Return liquid to pan; bring to a boil.
3) Whisk together flour and 1/2 cup water in a bowl; whisk into stock mixture until combined. Boil until thickened, about 5 minutes. Stir in salt; serve immediately.
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 14 (19%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 3.6mg||1 %|
|Sodium 217.5mg||8 %|
|Potassium 179.4mg||5 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 10.1g|
|Protein 3.9g||6 %|
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Calories per serving: 73
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