Start by either using a meat cleaver to cut the wings into 2 or 3 chunks, exposing the bone or bash up in a large mortar and pestle (or failing that, just use the end of a wooden rolling pin!) and cut through the flesh in a few places with a sharp knife. You're trying to expose the bone marrow to help thicken the gravy up by way of it's naturally occurring gelatine.

Brown the chicken wings well on Sauté in the Instant Pot then stir in all the remaining ingredients down to the allspice.

Add 1 litre of cold water, cancel the Sauté mode and place the lid on, set to Sealing. Set on Manual for 45 minutes and let the pressure come down naturally.

Pour the stock through a fine sieve into a large jug or bowl and clean out the Instant Pot. Put it back in and again set to Sauté.

Mix the cornflour with 4 tbsp of cold water in a small jug and whisk in a little of the hot stock making sure there on no lumps.

When the stock starts to bubble in the Instant Pot, pour in enough of the cornflour mixture to thicken to your desired texture. Whisk constantly and add it slowly as the gravy will start to thicken quickly.

Add the Marsala wine then taste the gravy for seasoning - add further salt and pepper as liked.

You can keep the gravy on Keep Warm until needed if using straight away or cool to room temperature then pour into thick plastic food safe bags and freeze (remembering to label it!) until needed. Thaw overnight in the fridge and if making a roast chicken or turkey, add any pan juices to the gravy and reheat it thoroughly until piping hot in a saucepan.