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Dry-fry the bacon in a large pan until golden. Remove, then fry the wings (add a splash of oil if they start to stick), turning until browned all over. Tip into a pan with the remaining ingredients (apart from the butter and flour) and the bacon. Simmer, skimming off any froth, for about 2 hrs.
Strain through a sieve, then heat the butter in a saucepan and, when foaming, add the flour. Cook, stirring constantly, for 1 min. Gradually pour in the stock, stirring all the time, to get rid of any lumps. Simmer until you have a thin gravy, taste and season. Can be made up to 3 days in advance and kept chilled, or frozen for up to 3 months.