
"Wrexham went into the final international break of 2025 on a high as they earned a hard-fought 1-0 victory over Charlton Athletic. With 15 games of the Championship season now under their belt, Phil Parkinson has the opportunity to take stock of how his side have coped with the rigours of the second tier so far. All in all, the Welsh side can feel very pleased with their progress as they sit in 13th place, just four points adrift of the play-off places."
"Patience was a key word used behind the scenes at the Stok Cae Ras following a transfer window that saw 13 players join the club. There were hugely encouraging signs from the outset at Southampton, although the gut-wrenching 2-1 loss to the Saints proved to be the start of a theme early on. Wrexham had chances to extend their lead in their season opener, with Conor Coady and Ryan Hardie among those to go close after Josh Windass' early penalty"
"There was also a run to the fourth round of the EFL Cup - which saw wins against Hull City, Preston North End and Reading - for the first time since 1978, which provided Parkinson with the platform to rotate his squad. As for the Championship though, in stark contrast to Parkinson's previous four seasons at the club, home form was an issue this time around as his side failed to win any of their first five league matches in north Wales."
Wrexham earned a 1-0 victory over Charlton Athletic before the final international break of 2025. The club sits 13th after 15 Championship games, four points adrift of the play-off places. Thirteen players joined during the summer transfer window and patience was emphasised as the squad adapted. Early matches showed promise but included a late 2-1 loss at Southampton and frustrating defeats to West Brom, Sheffield Wednesday and QPR, with a 2-0 win at Millwall a positive. Wrexham reached the fourth round of the EFL Cup for the first time since 1978, allowing squad rotation. Home form was poor, with no wins in the first five home league matches. Parkinson reflected on chasing games early on.
Read at www.bbc.com
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