Preheat your oven to 400°.
Add a littel olive oil to the bottom of your roasting pan. Add onions, carrots, celery, garlic, turkey wings and thyme.
Drizzle more olive oil over top and season with a few pinches kosher salt and some freshly ground black pepper. Roast for 1 hour.
Deglaze the pan with wine. Pour in the broth and return the pan to the oven and continue roasting for 45 more minutes or until the liquids have reduced by half.
Remove turkey wings to a cutting board. Use the meat for a recipe (like soup!) or discard.
Strain the broth through a sieve into a bowl. Press the vegetables before discarding to get any liquids from them as well.
In a skillet, melt the butter. Once melted, whisk in the flour until dissolved. Then gradually pour in the hot broth.
Bring to a simmer over medium heat then reduce to medium-low and continue whisking while the gravy simmers. This could take 45 to 1 hour. Or if you’re like me and don’t want to wait that long, after about 30 minutes, make a cornstarch slurry and whisk it in. For a thinner gravy, whisk 2 tablespoons cornstarch with 2 tablespoons water. And for a thicker gravy (what we like!) I do 3 tablespoons of each.
Taste and season with more salt and pepper, if desired.
Once thickened, let cool before storing.
Make this as early as a month in advance and freeze – thaw before reheating. Or prepare it 3 to 4 days in advance and keep refrigerated in an air-tight container and reheat the day of.