Pre-heat a medium-sized pot over high heat for 1-2 minutes and then add your oil. Then season your turkey wing/s with salt.
Add your turkey wing/s, and fry them for about 1-2 minutes on each side until the wings develop a golden brown colour.
Turn the heat down to medium flame, add your butter, coat the wings in that butter and then remove the turkey wing.
Add garlic cloves and your bay leaf, and mix through. Then add the cornflour and mix through until there are no lumps of white flour.
Add your vegetable stock, give the stock a good whisk to ensure there are no lumps of cornflour, and then bring the stock to a boil. Once the stock is boiling, turn the heat down low and simmer for about 30 minutes uncovered.
Strain the gravy through a sieve into another pot, add your sour cream and whisk through then season to taste with salt (and pepper if you wish). Skim the gravy if you need to, heat the gravy back up when you're ready to serve and enjoy.