Louisiana Creole Stuffed Turkey Wings

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6 Whole Turkey Wings
1 red onion, diced finely
1 yellow bell pepper, diced finely
1 red bell pepper, diced finely
2 green bell peppers (1 diced finely, 1 diced coarsely)
 1 head of garlic, peeled and diced
1 bunch of green onions, sliced finely
1 yellow onion, chopped coarsely
2 celery stalks, diced coarsely
1 bottle of Tony Chachere’s Jalapeno butter, Cajun injector
1 stick of butter
Garlic Powder, to taste
Onion Powder, to taste
Black Pepper, to taste
Smoked Paprika, to taste
Culture Creole Seasoning, to taste
Slap Ya Mama Seasoning, to taste
1 package of Lipton Onion Mushroom Soup
2 tbs of cornstarch
4 cups of chicken broth
Directions:

1. Preheat the oven to 420 degrees F.
2. In a bowl, mix the finely diced red onions, bell peppers, garlic and green onion. Set aside.
3. Rinse the turkey wings and place in a large, deep, coated roaster pan.
4. Pat the turkey wings dry.
5. Pour about half of the Tony Chachere’s Cajun Injector in another bowl.  Use the provided syringe to inject each turkey wing with the marinade. 
6. Add the remaining marinade to the turkey wings and rub it all over each wing.
7. Season the turkey wings with the dry seasonings.
8. Use kitchen shears or a knife to create a deep slit, lengthwise on the inner portion of the middle wing. 
9. Stuff each slit with the finely diced raw seasoning mix.
10. Flip the wings back over so that they are right side up and the stuffed side is touching the bottom of the pan.
11. In a large bowl or measuring cup, add the chicken broth and dissolve the onion mushroom soup and cornstarch in it.
12. Pour all of the broth mixture along the perimeter of the pan.  I don’t pour it over the meat because I don’t want to rinse away the seasonings.
13. Add the roughly chopped onions, bell peppers and celery.
14. Chop the butter into small chunks and place each piece evenly on top of the turkey.
15. Cover and bake for 2 hours.
16. Remove the covering and bake an additional hour or until a safe internal temperature is reached.
17. Serve over warm rice.