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“This is a great fool proof recipe for make ahead gravy.”
3hrs 15mins
8 cups

Ingredients Nutrition


  1. Heat oven to 400 degrees.
  2. Have a large roasting pan ready.
  3. Arrange wings in single layer in pan.
  4. Scatter onions over top.
  5. Roast 1 1/4 hours or until wings are browned.
  6. Put wings and onions into 5-6 quart pot.
  7. Add water to pan and stir to scrape up any brown bits on bottom; add to the pot.
  8. Add 6 cups broth (refrigerate remaining 2 cups), the carrot, and thyme.
  9. Bring to a boil, reduce heat and simmer, uncovered for 1 1/2 hours.
  10. Remove wings to a cutting board.
  11. When cool pull off skin and meat.
  12. Discard skin and save meat for another use.
  13. Strain broth into 3 quart saucepan, pressing vegetables to extract as much liquid as possible.
  14. Discard veggies and skim fat off broth.
  15. Whisk flour into remaining 2 cups of broth until smooth.
  16. Bring broth in saucepan to a boil, slowly whisk in flour mixture, boil 3-4 minutes to thicken and remove floury taste.
  17. Stir in butter and pepper.
  18. Refrigerate up to one week or freeze up to three months.

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