Step 1Preheat oven to 220°C (200°C fan) mark 7. Using a sharp knife, slice through the joints of the chicken wings to separate (if needed) and empty into a large roasting tin. Mix in the bacon and oil. Roast for 40min, mixing halfway through, until golden.
Step 2Tip into a large pan (that has a lid) and add the vegetables, bay leaves and stock. Add a splash of hot water to the empty roasting tin and scrape the base with a wooden spoon to dissolve any caramelised sticky bits. Add to the wing pan and top up with 750ml cold water, or enough to just cover everything.
Step 3Bring to the boil over medium-high hob heat, then reduce heat to low. Cover and simmer gently for 3hr, removing lid for the final hr. Strain through a fine sieve into a large jug (discard meat and veg). Rinse pan, return stock to pan and bubble to reduce to 750ml. Cool, skim off excess fat, and chill or freeze until needed.
Step 4To finish, add any juices (fat discarded) from your turkey roasting tin (if present) into a medium pan, add the rosé wine, bring to the boil and bubble over high heat for 3min. Add the home-made 750ml stock and reduce heat to a gentle simmer.
Step 5In a small bowl, mix the cornflour and 2tbsp water to a smooth paste. Add to the pan and cook, whisking, until the gravy thickens (it will need to boil). Transfer to a warmed jug and serve.
GET AHEAD Prepare stock to end of step 3 up to 3 months ahead; cool, then decant into a food bag or container and freeze (or chill if made less than 3 days ahead). Defrost stock, if needed, and complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
