1. Preheat your oven to 350°F. Dice the onions, mince the garlic, and chop the celery.

2. In a small bowl, mix garlic powder, salt, onion powder, Cajun seasoning, parsley flakes, thyme, black pepper, and paprika until well combined.

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

4. Drizzle 2 tablespoons of canola oil over the chicken wings and toss to coat. Sprinkle the remaining seasoning mix over the wings and mix well.

5. Heat a large skillet or Dutch oven over medium heat. Sear the chicken wings until golden brown. Remove from the pan and set aside.

6. Add the remaining tablespoon of canola oil to the pan. Sauté the onion, celery, and garlic for about 2 minutes until softened and fragrant.

7. Return the wings to the pan and pour in the creamy soup mixture. Stir well to coat all the wings.

8. Cover the pan with an oven-safe lid or foil and bake in the oven for 45 minutes.

9. Remove the cover and continue baking for another 45 minutes until the sauce thickens and wings are tender.