- Turn down to 190 degrees after 10 minutes and leave for a further 20.
- Chop tomatoes, smash garlic, rip bay sprinkle salt and pepper and give a good glug of oil into a small baking tin and set to one side.
- Set a large pan of salted water on the hob and bring to the boil.
- When wings are crisp and succulent, remove from oven to rest, turn up heat to 230 degrees Celsius and place the tray with the tomatoes in the oven.
- When the water is at a boil, remove the wings from the roasting tin to a warm plate, put it on the smallest ring on a high heat and add the butter and wine, cooking until the alcohol has boiled off.
- Place the fedelini in the pan and cook for aroungd 4-5 minutes until al dente, draining off and transferring to the tin of deglazed juices.
- Stir around and then, removing the sizzling tomatoes from the oven, combine with the pasta in the pan, constantly stirring and add the gated parmesan gradually.
- Plate up and serve with plenty of ripped fresh basil and a green salad with a punchy dressing and of course, some extra parmesan and a large glass of good red wine.