Preheat oven to 450°F/230°C. Line a large rimmed sheet pan with aluminum foil or parchment paper, then place a rack on the foil.

Place wings in a mixing bowl and rub down with the olive oil to coat thoroughly, then season well with salt and pepper. Place wings on rack, evenly spaced. Roast for about 35 to 45 minutes or until wings are just cooked through and register 160°F/71°C with an instant read thermometer. Get them nice and crispy.

While wings are roasting, whisk together the tomato sauce, tomato paste and oregano in a non-reactive bowl.

When wings are cooked through, remove from oven and toss with the sauce in the bowl. Place wings back on rack. Sprinkle with mozzarella and the pieces of pepperoni. Return to the oven and roast for a few more minutes or until the cheese is bubbly and melted. Remove from oven, pile wings on a platter, scatter fresh basil over all and serve immediately. The wings are good at room temperature too, but there is nothing as yummy as when they are hot, and all the salty, porky pepperoni juices are intermingling with the gooey cheese…you will see what I mean!