Peel your carrots, celery, and onion, and then chop each mirepoix- this is a fancy French term that I shall poetically translate as “rough cubes.”
Chop the chicken wings into small pieces. (This is best done with a cleaver, but a sharp knife will also do).
Heat some oil in a saucepan, and when it is very hot (spitting), add the chicken wings. Keep on the heat until they are a golden brown, stirring intermittently. Remove from heat.