Season the turkey wings

• Pat the turkey wings dry and place them in a large bowl.
• Coat the wings with oil, then rub in the cajun seasoning, paprika, italian seasoning, garlic powder, onion powder, thyme, red pepper flakes, black pepper, sazon and ranch powder.
• Let the seasoned wings sit while the oven preheats to 180 °C.

Sear the wings

• Heat a little oil in a large frying pan over medium-high heat.
• Sear the turkey wings on all sides until deeply browned.

Build the braising base

• Add the sliced red and green bell peppers and yellow onion to the pan.
• Pour in the chicken broth and add the butter and chicken bouillon.
• Stir and bring to a simmer.

Braise the turkey wings

• Transfer the wings and braising liquid to a baking dish, cover tightly with foil.
• Bake until the meat is falling off the bone, then uncover for the last part of cooking to brown.

Cook the rice

• Rinse the rice until the water runs clear.
• Simmer the rice with salted water, covered, until tender and fluffy.

Make the mac & cheese

• Boil the elbow macaroni in salted water until al dente, then drain.
• Melt butter in a saucepan, whisk in the flour, then gradually whisk in the milk to make a smooth sauce.
• Stir in the shredded cheddar until melted, season, then fold in the macaroni.

Cook the green beans

• Steam or boil the trimmed green beans until tender-crisp.
• Season with butter, salt and black pepper.

Plate and serve

• Spoon the rice onto plates and top with the turkey wings and braising vegetables.
• Serve alongside the mac & cheese and green beans.