Make the roux

• Heat the oil in a stockpot over medium heat.
• Whisk in the flour and cook, stirring constantly, until deep brown and nutty.

Build the base

• Add the onion, bell pepper and celery to the roux and cook until softened.
• Stir in the garlic and cook until fragrant.

Add the stock and seasoning

• Slowly pour in the chicken stock, whisking to avoid lumps.
• Stir in the smoked paprika, cayenne, onion powder, garlic powder, thyme, bay leaves, salt and pepper.

Simmer the turkey

• Add the smoked turkey wings and bring to a simmer.
• Cover and cook until the meat is tender and the broth is flavorful.

Cook the greens

• Add the collard greens and press them down into the liquid.
• Cover and simmer until the greens are tender.

Finish with sausage

• Brown the andouille sausage in a frying pan.
• Stir the sausage and hot sauce into the greens and simmer briefly.

Serve

• Taste and adjust the seasoning.
• Serve hot with the pot likker.