Holy smokes!! Just made it this minute for TG tomorrow. It is earthy, elevated, divine and delicious. My husband smoked wings for me (unseasoned, just put them on and monitored temp for 3+ hours). I reduced the stock way down, not intentionally, so I added water back in by the tablespoon at the end to get the desired consistency. It is weak-in-the-knees delicious.
ETA: After reading others’ experience, I think my changes made a huge difference in the balance of flavors so I’ll elaborate. Because I over-bought, we used 4+ lbs of wings, which we smoked, unseasoned, on a barrel smoker (cherry wood & lump charcoal) for 4-1/2 hours at 235F. Then I doubled the stock ingredients and simmered it, partially covered, for well over 4 hours, and it reduced down quite a bit. To about 4 cups. When I made the gravy, I used the single-recipe measurements, and 3 cups of the reduced stock, plus about a cup of water, added by TBLS, to get the right consistency. It was DIVINE - my husband had friends over for a craft beer share and I invited them to be my tasters. They all asked for the recipe. The Madeira was balanced out, because the stock was smoky and intensely flavored. Hope this helps anyone considering the recipe.
Came here to see if others had the same experience I did. Followed the directions using the roasted turkey wings version and found the gravy ok but very different from any other gravy I have ever made. The Madeira flavor is quite strong and overpowering. Hoping it might have tempered itself a bit overnight and in reheating so we will see how the final product tastes at the Thanksgiving table tonight. I plan to also make a traditional version in case the madeira is still overpowering.
This was truly terrible. At least by making ahead you know you need another option? It had basically zero flavor other than madeira.