Add the peppers, onions, and turkey wings to the bottom of the crockpot with the mixed spices and oil. Toss the wings to coat.
Mix the broth paste and water together. Pour it over the wings and vegetables.
Cook 3.5-4 hours on high or 7-8 hours on low. Larger wings will need the higher end of the range.
Remove the wings from the crockpot and add to a wire rack or foil-lined baking sheet.
Broil for 3-5 minutes to brown the skin. Allow the meat to rest.
While the meat rests, whisk the xanthan gum in the cooking liquid that's at the bottom of the crockpot. Cook on high for about 10 minutes until the gravy starts to thicken. Turn off the heat.
Return the browned wings back to the pot with the gravy.
Serve the browned wings and gravy over steamed cauliflower rice or cauliflower rice pilaf.
Video
Notes
To make things easier, ask your butcher to cut the turkey wings into flats and drums.
Store leftovers in an airtight container in the fridge for 4 days, or in the freezer for 3 months.