Jamie Oliver Chicken Wing Gravy​

Alright, I’ll admit it — I used to be a Bisto person. There, I said it. When the roast was bubbling and everything was flying out of the oven like a chaotic ballet, the thought of making “real” gravy felt like a faff I just couldn’t face. But then one rainy Sunday, I gave this chicken wing gravy a go. And I’ve never looked at that little red tub the same way since.

There’s something deeply satisfying — therapeutic, even — about roasting a tray of wings, scraping up all those golden brown bits, and coaxing a rich, glossy gravy out of what starts off as a bit of a mess. It’s one of those slow-cook kitchen projects that doesn’t ask much from you, just a bit of patience and a big spoon. It fills the house with that nostalgic roast-dinner scent, and the end result? Mate… it’s so good, you’ll want to drink it from a mug. And no one would blame you.

Why You’ll Love It

• Makes you feel like a gravy wizard (no packet needed).
• Packs an absurd amount of flavour into every spoonful.
• Freezes beautifully — future you will thank you.
• Turns even a slightly sad roast dinner into something epic.
• Lets you use cheap chicken wings in a way that feels fancy.
• You can prep it while your roast is in the oven — multitasking win.

Ingredients

• 1.2kg chicken wings, bashed or chopped
• 1 large onion, quartered
• 2 carrots, cut into chunky pieces
• 2 sprigs fresh rosemary
• 1 large bay leaf
• 3 tbsp vegetable oil
• 1 tbsp fine sea salt
• 1 tbsp black pepper
• 100g plain flour
• 50g butter, diced
• 2 litres chicken stock (from cubes or pots is fine)
• 50ml white wine vinegar
• 4 sprigs fresh thyme

How to Make It

Roast the wings and veg until golden:

Preheat the oven to 200°C (about 400°F). Toss your chicken wings, onion, carrots, rosemary, and bay leaf onto a big, flat tray (not a deep tin). Drizzle over the oil, season well with salt and pepper, and use your hands to coat everything evenly. Roast for about 1 hour — they should be deeply golden and slightly crisp.

Make a tray-roux (yes, that’s a thing):

Once roasted, transfer the wings and veg to a large stockpot. Then, on the now-hot tray, add the flour and butter. Stir it all together to form a paste — a rough, golden roux with all the tray’s leftover goodness mixed in.

Deglaze and scrape like you mean it:

Steal about a cup of your chicken stock and pour it onto the tray to loosen everything up. Put the tray on a low heat and scrape the bottom with a wooden spoon to lift all those rich brown bits. After a few minutes, stir in the vinegar — this gives your gravy a bit of brightness that cuts through the richness.

Combine it all in the pot:

Pour that liquid gold into the pot with the wings and veg. Add the rest of your chicken stock and stir well. Bring to a gentle simmer — not a boil — and let it do its thing for 30–40 minutes. Every now and then, grab a potato masher and give everything a good bash to release extra flavour.

Add thyme and taste-test:

After about half an hour, toss in your thyme sprigs and taste the gravy. Add more salt or pepper if needed — trust your tastebuds.

Strain and finish:

Turn off the heat and let it sit for 10 minutes. Then strain through a fine mesh sieve, pressing down hard to extract every last drop. What you’ll have is a rich, glossy, restaurant-worthy gravy. Don’t even try not to grin.

Common Mistakes and How to Dodge Them

Why does mine taste bland?
You probably didn’t roast the wings enough — colour = flavour. Also, don’t be shy with salt and vinegar.

My gravy’s too thin!
Keep simmering — it’ll reduce. Or whisk in a tiny slurry of flour and stock near the end.

It turned lumpy!
Make sure your roux is smooth before adding the stock. And whisk as you pour — don’t dump it all in at once.

It looks pale?
Your wings may not have roasted enough. Let them get properly golden — slightly burnt bits are totally okay.

Storage and Reheating

Fridge:
Let it cool completely, then store in an airtight container for up to 5 days. Skim any fat off the top before reheating if you like.

Freezer:
Freeze in portions — ice cube trays are genius for this. Keeps for 3 months, no problem.

Reheat gently:
Warm in a saucepan over low heat, stirring often. Add a splash of water or stock if it’s gone too thick.

Frequently Asked Questions

Can I use other parts of the chicken?
Wings are best for flavour and gelatin, but thighs or drumsticks can work too — just keep the skin and bone on.

Is the vinegar essential?
Honestly? Yes. It balances the richness and wakes everything up. Lemon juice works in a pinch.

Can I make this vegetarian?
Not really — it’s a full-on meaty gravy. But roasted mushrooms and miso make a great veggie alt if you’re after one.

Do I need to use fresh herbs?
They’re lovely, but dried will do. Just use about half the amount.

Nutrition Facts (Per Serving):

• Calories: ~140
• Fat: 7g
• Carbs: 10g
• Protein: 8g
• Sodium: Moderate
• Sugar: 2g

Try More Jamie Oliver Recipes:

• Jamie Oliver​ Sticky Chicken Recipe
• Jamie Oliver Spatchcock Chicken​
• Jamie Oliver​ Chicken And Mushroom Risotto