Preheat oven to 350 degrees.
Season the wings with the spices.
Add the sliced onions and chopped peppers to the bottom of a 9×13 baking dish.
Place the seasoned wings over the onions and peppers. Drizzle the broth into the baking sheet along the edges of the pan so you don't remove the spices from the wings.
Cover the dish with foil and bake for 45 minutes.
Remove the pan from the oven and remove the foil. Remove the chicken wings from the baking dish and set it aside.
Reserve the chicken drippings, broth, peppers, and onions that remain in the baking dish. The chicken drippings will be used in the gravy.
Heat a saucepan or skillet on medium-high heat. Add the butter and olive oil.
When melted, add in the onions and saute for 3-4 minutes until translucent and fragrant.
Add in the flour. Add it in stages and stir continuously to avoid clumping.
Add in the broth, heavy cream or half and half, chicken drippings from the pan, and garlic powder. Stir until the sauce thickens. Return the chicken to the pan with the gravy.
Bake for an additional 15-25 minutes (uncovered) or until the chicken reaches a minimum internal temperature of 165 degrees. You can test if the wings have finished cooking by using a meat thermometer.