4 lbs. turkey wings
2 tbsp. salad oil
2 (10 1/2 oz.) cans condensed cream of celery soup
1 tsp. salt
1 tsp. paprika
1/4 tsp. pepper

Separate wings at joints. (Use wing tips for soup, if you like.) In 12 inch skillet over medium high heat in hot salad oil, cook turkey a few pieces at a time until browned on all sides. Arrange in 15 1/2 x 10 1/2 inch roasting pan.

In small bowl, combine undiluted soup, salt, paprika, and pepper. Spoon soup mixture over turkey. Cover roasting pan and bake in 350 degree oven for 2 1/4 hours or until turkey wings are fork tender.