Place 1 large onion (unpeeled), 1 large carrot, and 1 large celery stick, all roughly chopped, into a large pot (one which can go from the oven to the hob). Add 900g chicken wings, 1 small garlic bulb, cut in half lengthwise, 6 bay leaves, 12 thyme sprigs, 2 tbsp vegetable oil and mix everything together. Roast for 30 minutes at 200c. Turn everything over, then roast for another 45 minutes, or until everything is well browned.

Take out of the oven and immediately (while the pot is still hot) add 200ml red wine, scraping the base with a wooden spoon to dislodge the crispy bits stuck to the bottom. Sprinkle over 5 tbsp flour (1/3 cup) and stir well. Turn on the hob (medium-high), add 1.3L chicken stock and 1 tbsp Worcestershire sauce. Stir, bring to a boil and bubble briskly for 5-10 minutes until thickened.

Strain well over a bowl, pressing with the spoon to extract all the juices.

Makes around 1L of gravy, which you can use immediately or freeze for a later date.