Break down each wing into 2 pieces by splitting at the joint using a chef’s knife. Remove and discard wing tips. In a medium bowl, toss wings in olive oil, salt and pepper, then place on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until wings are fully cooked and browned, flipping once halfway through. Set aside.
In a hot dry wok over medium heat, toss pequin peppers carefully – ensure the whole dried chili stays intact; this step creates the essence of the chili and adds a smokiness to the wok. Add shallots and cook for 1 minute, then add tomatoes and toss until heated through. Add wings, then honey and chicken juices, tossing to evenly coat. Add cilantro and lime zest, then season with salt pepper to taste. Toss and serve on a platter with fresh lime wedges to garnish.
Don’t eat the chilies unless you like a challenge. They are for flavour only.
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