1. Cut each turkey wing apart at joints to make 3 pieces. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook turkey wings, a few pieces at a time, until browned on all sides, removing pieces to bowl as they brown. Into drippings in Dutch oven, stir onions and curry powder; cook over medium heat, stirring frequently, until onions are tender, about 15 minutes.
2. Return turkey wings to Dutch oven; add salt and 2 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 2 1/2 hours, stirring often, until turkey wings are fork-tender.
3. About 30 minutes before turkey wings are done, prepare rice as label directs. Add parsley; toss gently to mix well; keep warm.
4. When turkey wings are tender, skim fat from liquid in Dutch oven. In cup, stir flour and 1/4 cup water until blended. Gradually stir flour mixture into hot liquid in Dutch oven; cook over medium heat, stirring constantly, until liquid thickens slightly and boils. Sprinkle turkey mixture with peanuts.