Start by trimming and patting the turkey wings dry, separating the flats and drumettes if desired. Prepare the buttermilk brine by whisking together the buttermilk, Frank’s RedHot, and AP seasoning, then submerge the wings completely and refrigerate for at least 4 hours and up to 24 hours. When ready to cook, combine the flour, cornstarch, AP seasoning, bouillon, Italian herbs, cayenne pepper, and Sazon Goya to form the seasoned dredge. Remove the turkey wings from the brine, allow any excess liquid to drip off, and coat each wing thoroughly in the seasoned flour, pressing the mixture firmly into all the crevices. Transfer the dredged wings to a rack and let them rest for 10–15 minutes to set the crust.

Heat your frying oil to 325–350°F and fry the wings in batches for 12–16 minutes until golden brown, crispy, and cooked through. Set the wings aside on a rack while preparing the gravy. In a large skillet, melt the butter over medium heat, then add the onions, garlic, and rosemary. Cook until the onions are soft and lightly caramelized, then season with AP seasoning. Sprinkle in the flour to create a roux, cook for 1–2 minutes, and gradually whisk in the chicken broth until smooth and thickened. Add a splash of lemon juice if desired and season with salt and pepper to taste.

Arrange the fried turkey wings in a casserole dish and pour the onion gravy over the top, reserving some gravy for serving. Cover the dish with foil and bake at 325°F for 1.5–2 hours until the wings are tender. Let the dish rest for 10–15 minutes, then optionally broil uncovered for 2–3 minutes to brown the top. Finish with a sprinkle of fresh parsley and serve over rice, mashed potatoes, or buttered noodles.