In a bowl, add 2 tbsp water and sprinkle gelatin to soften.

Separate chicken wings into mid-joint and tip, and make cuts between bones. Wash and dry.

Prepare vegetables: dice red bell pepper into 1cm cubes, and trim okra as described.

In a pot, add chicken wings and 400cc water. Bring to a simmer, skim foam, and add seasonings. Cover and cook on low heat for 20 minutes.

Remove chicken from pot, cool slightly, and shred meat from bones. Layer shredded chicken, bell pepper, and okra in a heatproof container.

Reheat broth, then add softened gelatin and stir until dissolved.

Strain broth and gently pour into the container. Cool to room temperature, cover, and refrigerate for at least 2 hours.