Preheat the oven to 325 degrees.
Cook the bacon pieces in a large Dutch oven over medium heat, stirring occasionally, until fat renders and bacon browns, 4-5 minutes.
Remove the bacon with a slotted spoon and transfer it to a plate.
Add the chicken wings to the Dutch oven, increase heat to medium high, and cook until well browned on both sides, 8-10 minutes; transfer wings to the plate with the bacon.
Add the diced onion and celery and cook, stirring often, for 2 minutes.
Add the garlic and thyme and cook, stirring constantly for 1 minute.
Add 1 cup of white wine and 1 cup of chicken broth along with the soy sauce to the vegetables, making sure to scrape up any browned bits from the bottom of the Dutch oven; and bring to a boil.
Cook, stirring occasionally, until liquid evaporates and vegetables begin to sizzle again, 12 to 14 minutes.
Add the butter and stir until melted; sprinkle the flour over the vegetables and stir to combine.
Gradually whisk in the remaining 4 cups of chicken broth until smooth and creamy.
Add the browned wings and bacon pieces along with the potatoes and carrots; bring to a simmer.
Transfer to the oven and cook, uncovered, for 30 minutes, stirring once halfway through cooking.
While the stew is cooking, prepare the chicken thighs. Trim the chicken thighs of fat and cut into bite sized pieces. Season with sea salt and freshly cracked pepper, to taste.
Remove the Dutch oven from the oven. Use spoon to draw gravy up the sides of the Dutch oven and scrape browned fond into the stew.
Place over high heat, add the chicken thigh pieces, and bring to a simmer.
Return the Dutch oven to the oven, uncovered, and continue to cook, stirring occasionally, for about 45 minutes longer.
Discard wings and taste.
Season with sea salt and freshly cracked pepper, to taste, if needed then sprinkle with fresh parsley.
Serve with freshly baked bread and enjoy.