Position rack in lower part of oven. Preheat oven to 350°F/180°C.

Season the wings lightly with salt and pepper on all sides.

Heat 2 tablespoons of the garlic-infused oil in a very large Dutch oven over medium-high heat; it must be large enough to eventually hold all of the wings and other ingredients, but they do not need to be in a single layer. Brown the wings in batches and brown on all sides, about 3 to 5 minutes per side. Remove to a platter and set aside.

Add the remaining 2 tablespoons garlic-infused oil and sauté the carrots and celery over medium heat until just beginning to soften, about 2 minutes. Add leeks and scallions, lower the heat, and sauté until the leeks and scallions are softened, but not browned, about 2 minutes more. Add the FODY Chicken Soup Base, water and wine, bring to a boil, scraping up any browned bits with a sturdy wooden spoon or spatula. Simmer for 1 minute then nestle wings in mixture, cover and place in preheated oven.

Bake for 2 1/2 hours to 3 hours or until meat is falling off the bone tender. Turkey wings are ready to serve and we recommend an accompaniment of mashed potatoes and a steamed green vegetable. Alternatively, leave uncovered and cool to room temperature. Then refrigerate in an airtight container for up to 3 days. Reheat on top of stove.