Make ahead chicken wing gravy for a crowd

Name: Make ahead chicken wing gravy for a crowd
Total time: 1 h 30 min
Cuisine: British
Ingredients: 1kg chicken wings; 2 onions, roughly chopped; 2 carrots, roughly chopped; 2 celery sticks, roughly chopped; 1 tbsp olive oil; 1.5l water; 3 bay leaves; 1 tsp black peppercorns; 3 tbsp cornflour; 4 tbsp cold water

Roast chicken wings give a deep, rich gravy you can make days ahead and reheat on the day.

Time1 hr 30
LevelEasy
Costabout £0.42 a head
Oven220°C (200°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

10 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

1 kgchicken wings
2onionsroughly chopped
2carrotsroughly chopped
2celery sticksroughly chopped
1 tbspolive oil
1.5 lwater
3bay leaves
1 tspblack peppercorns
3 tbspcornflour
4 tbspcold water

Method

1
Heat the oven to 220°C (200°C fan). Toss the wings, onions, carrots, celery and oil in a roasting tin. Roast for 40 minutes, until very dark golden.
40 min
2
Tip everything into a large pan. Add a splash of the water to the tin, scrape up the sticky bits and pour into the pan.
3
Add the rest of the water, the bay and peppercorns. Bring to the boil, then simmer for 40 minutes.
40 min
4
Strain through a sieve into a clean pan, pressing the vegetables to get all the flavour. Boil for 10 minutes to reduce a little.
10 min
5
Mix the cornflour with the cold water and stir in. Simmer for 2 minutes until thickened, then season.
2 min
6
Cool and chill for up to 3 days, or freeze. Reheat gently on the day.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.