2 turkey wings, halved, or 1-1/2 pounds chicken wings
1 small onion, quartered
1/4 cup fresh sage leaves plus 1 tablespoon minced fresh sage, divided
1 carton (32 ounces) reduced-sodium chicken broth
4 cups water
1/2 cup butter
1/2 cup all-purpose flour
2 tablespoons maple syrup
Preheat oven to 450°. In a 15x10x1-in. pan coated with cooking spray, bake wings, uncovered, until dark golden brown, about 1 hour.
Transfer wings to a stockpot; add onion, sage leaves, broth and water. Slowly bring to a boil over low heat; gently simmer, partially covered, 1-1/2 hours.
Strain broth, discarding solids. Measure broth and simmer until reduced to 5 cups. If using immediately, skim off fat. Or cool, then refrigerate 8 hours or overnight; remove fat before using.
In a Dutch oven, melt butter over medium-low heat. Add flour and cook, stirring frequently, until dark golden brown, 10-12 minutes. Carefully stir in 4 cups broth. Bring to a boil; reduce heat and simmer, stirring constantly, 10 minutes. Stir in maple syrup and minced sage; add enough remaining broth to reach desired consistency.