Preheat a pot to high heat.
Add the oil and sautée the chicken wings. They need to be really golden.
Remove the chicken wings and add the veggies. Make them golden as well. Use them to scrape any stuck bits of chicken from before.
Add the wings back in, add the water and decrease the heat to medium-low. Cover the pot. Let it simmer gently for 2 hours.
Use a spoon to remove the fat that floats on the stock.
Pass the stock through a colander and keep the stock only. We won't be using all of it so you can use the rest for soups, vegetable creams, stews, etc. You can also boil it down until you have a concentrated version of stock and freeze it to use later like it was a bouillon cube. With the vegetables from the stock, you can also make a vegetable cream.