Heat the oil in a large frying pan over med heat.

Add the onion, carrot & celery and cook for approx five minutes and then add the chicken wings. Turn the heat up a little & cook for approx 10 minutes or until golden. Turn a few times, during this time.

Add the herbs & stir.

Increase the heat to high & add the wine & port. Scrape up all the good bits laying on the bottom of the pan. Add the stock and bring to the boil. Reduce heat and simmer, stirring occasionally, for 40 minutes. The liquid will have reduced quite a lot & will be dark. Add approximately one cup of boiling water and let it cook for 5 minutes.

Strain this stocky -chicken mix through a sieve into a bowl.

Wash out the pan & place the pan back on the heat & melt the butter. Once melted, add the flour & whisk quickly to make a roux. Be sure to whisk constantly for a few minutes. The roux should be golden and smooth.

Add the chicken liquid one ladle at a time & whisk it into the roux. Whisk constantly, and make sure to incorporate each addition before adding more. Add some boiling water if you feel you may not have enough gravy. I added an additional cup of water to make 1 full litre of gravy. Simmer, whisking often, until gravy is thickened. Stir in the Worcestershire sauce, taste, and season with salt and freshly ground pepper.

This gravy can be made 5 days ahead & kept covered, in the fridge.

To reheat, place in a saucepan or microwave and heat on low until it reaches desired temperature.