1) Preheat the oven to 180°C/ gas mark 4.
2) In a roasting pan, add the chicken wings, vegetables, thyme and garlic. Season well with salt and pepper and drizzle with olive oil. Roast for 30 minutes, or until the wings are nice and brown.
3) Remove from the oven and set over medium-high heat on the stove top. Add the white wine to deglaze the pan and scrape the brown bits off the bottom using a wooden spoon. Add the chicken stock and continue to simmer for five minutes to reduce the liquid until about 120ml remains.
4) Remove the pan from the heat and strain through a conical strainer, pushing some of the vegetable pulp through the strainer with the back of a ladle - this will help thicken the jus slightly. Add the cold butter cubes to the jus and swirl until it melts.
Season again with salt and pepper and serve.