Get your oven heated to 350 degrees Fahrenheit. While the oven heats up, prep your ingredients: dice the onions, mince the garlic, and chop the celery. Combine garlic powder, salt, onion powder, Cajun seasoning, parsley flakes, thyme, black pepper, and paprika in a small bowl. Mix until everything's well incorporated.

In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, half of your seasoning mix, and the chicken broth until smooth and creamy.

Drizzle 2 tablespoons of canola oil over the chicken wings and toss to coat them evenly. Then, sprinkle them with the remaining seasoning mix, making sure those wings are seasoned to perfection.

Heat a large pan (preferably a skillet or Dutch oven) over medium heat. Once hot, sear your chicken wings to achieve that gorgeous golden-brown color. Remember, we're not cooking them all the way through, just getting a nice sear. Remove the wings from the pan and set them aside.

Add the remaining tablespoon of canola oil to the pan, then toss in the onion, celery, and garlic. Sauté for about 2 minutes, or until the vegetables soften and become fragrant.

Return the chicken wings to the pan and pour over that luscious creamy soup mixture. Give everything a good stir to ensure the wings are fully coated. Cover the pan tightly with an oven-safe lid or aluminum foil. Now, pop those wings in your preheated oven and let them cook for 45 minutes.

After the first 45 minutes, remove the lid or foil and continue baking for an additional 45 minutes. That extra time allows the sauce to thicken and the wings to become incredibly tender.