Method:

The drumettes and wing bones that connect to the breast are cleaned — scrape the ends lightly to expose the bone. From the drumettes, remove the seven tendons with small pliers or tweezers.
Prepare the marinade and let the meat soak for about two hours. Roast the pieces in the oven on parchment paper, turning them occasionally until browned.

Peel the vegetables and cut them into thin julienne strips. Sauté them in a mix of neutral oil and a touch of sesame oil until just tender. Season with salt, pepper, and a little extra chili if you like some heat.

These wings are meant to be eaten with your fingers — that’s when they taste the best. Honestly, there’s no other right way to eat them.