Preheat the oven to 325°F.

Rinse the turkey wings under cold water, then pat them completely dry with paper towels. Dry skin helps the seasoning stick and improves roasting.

Place the turkey wings in a large bowl or directly in a roasting pan. Drizzle the vegetable oil over the wings and toss until evenly coated.

Sprinkle the seasoning salt, onion powder, garlic powder, black pepper, celery salt, poultry seasoning, and smoked paprika over the wings. Rub the seasoning into the meat thoroughly, making sure every wing is well coated on all sides.

Place the seasoned wings in a roasting pan in a single layer. Cover the pan tightly with a lid or aluminum foil.

Transfer the pan to the oven and roast the turkey wings covered for 1 hour and 35 minutes. This slow, covered roast allows the meat to become tender and juicy.

Remove the lid or foil and continue roasting for the last 25 minutes uncovered. This step deepens the color and tightens the skin without drying out the meat.

Remove the turkey wings from the oven and let them rest for about 10 minutes before serving. Spoon the pan juices over the wings for extra flavor.