Start by patting the chicken wings dry with paper towels to promote browning. In a large bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and optional cayenne pepper. Sprinkle this seasoning mix over the wings, tossing well to ensure even coverage for a robust flavor. Let them sit while you prepare to sear.

Heat a large skillet over medium-high heat and add one tablespoon of olive oil. Once the oil is shimmering, carefully place the seasoned chicken wings into the skillet in a single layer. Sear the wings for 4-5 minutes on each side until they develop a rich golden-brown crust. Once done, remove the wings from the skillet and set them aside on a plate.

In the same skillet, you used for the wings, add another tablespoon of olive oil if needed. Lower the heat to medium and toss in the sliced yellow onion and bell peppers. Sauté them for 5-7 minutes until they soften and become translucent, stirring frequently. Add the minced garlic in the last minute, letting it sauté until fragrant.

Reduce the heat to low, then melt 2 tablespoons of butter in the skillet with the sautéed vegetables. Sprinkle in 2 tablespoons of all-purpose flour, whisking to combine and create a roux. Gradually pour in 2 cups of chicken broth, whisking continuously to prevent lumps. Stir in the heavy cream and Worcestershire sauce, simmer for 5-7 minutes until the gravy thickens beautifully.

Gently return the seared chicken wings to the skillet, nestling them into the savory gravy. Spoon the sautéed vegetables over the top of the wings for added flavor. Cover the skillet and let everything simmer for 30-40 minutes on low heat, allowing the wings to absorb the delicious gravies while becoming tender and juicy.