Step 1

For the stock: Preheat the oven to 425°F. On a baking sheet, toss the wings, carrots, celery, onion, parsley, thyme, and rosemary with the olive oil, salt, and a few grinds of pepper. Roast until everything is deeply golden brown, about 1 hour, flipping halfway through.

Step 2

Put the wings, vegetables and any drippings from the pan in a large pot and add the wine. Bring to a boil over medium-high heat and cook, stirring occasionally, until the wine is almost evaporated, 8 to 10 minutes. Add 6 cups of water and bring to a boil. Reduce the heat to a simmer and cook, covered, until the stock is dark golden brown and the meat can easily be pulled off the bone, about 1 hour. Strain the stock through a fine-mesh strainer into a bowl and set aside.

Step 3

For the gravy: In a medium saucepan, melt the butter over medium-high heat. Whisk in the flour until well combined. Cook, whisking frequently, until the roux is deeply golden brown, about 10 minutes. Whisk in the stock until combined. Bring to a simmer and cook, whisking occasionally, until the gravy is thickened, 10 to 15 minutes. Stir in the Worcestershire sauce, salt, and a few grinds of pepper.

Step 4

Pour the turkey drippings from a roasted turkey into a fat separator (or use a liquid measuring cup and spoon off the fat). Add the dark drippings to the gravy. Pour into a gravy boat and serve.