Preheat the oven to 375°F (190°C).
Optional step, if required: Remove the wing tips if still attached (Note 4). Expose the joint by cutting around it, then snap it at the joint. If the two parts are still connected, use a knife to cut around and fully separate them.
Season: Coat the wings with oil and rub them all over with the seasoning.
Pour the stock into the baking dish and arrange the wings inside snugly and in a single layer. Cover the dish with aluminum foil.
Bake covered for 90 minutes.
Bake uncovered: Remove the foil and roast for 20 minutes or until the wings are cooked through and the skin is crispy (Note 4).
Check internal temperature: To ensure your wings are ready, use a meat thermometer. The internal temperature of the turkey should reach at least 165°F (74°C). However, if you want the "fall-off-the-bone" texture, you can cook them a bit longer until they reach a temperature around 175-180°F (79-82°C). This ensures that the meat is tender and easily separated from the bone.
Rest for about 5 minutes before serving.