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Heat the oven to 200°C.
Cut the onion into quarters, keeping the skin on. Half the leek and wash really well, then cut into chunks. Peel the carrot and cut into chunky pieces along with the celery. Divide everything between two large roasting trays, then do the same with the chicken wings. Season both trays well with salt and drizzle with a little olive oil.
Roast for 1 hour, flipping everything halfway until golden and caramelised.
Scrape everything from the trays into your largest saucepan. Pour cold water into the two trays and put them back in the oven for 5 mins. Remove and scrape the trays well with a wooden spoon or spatula to remove all of the crusty bits from the bottom, then pour all of this into the large pan.
Pour 3L of cold water into the pan and add the peppercorns and bay leaves.
Put over a high heat and bring to a gentle simmer. Use a ladle to scoop any fat or scum that floats to the top, and discard.
Simmer gently for 6 hours, then carefully strain through a metal sieve.