To make the cure, mix the kosher salt, brown sugar and chili flakes together. Rub on the wings, and let cure
in the refrigerator for at least 24 hours.
Preheat the oven to 300 degrees F.
Once the wings have cured, place the wings in deep pan, cover with lard
and place parchment over top. Place in the oven until the meat begins to pull away from bone, at least 6 hours.
Pull the wings from the confit
fat and let cool.
Preheat a deep-fryer to 400 degrees F. Fry
the wings until golden brown and crispy, 3 to 4 minutes.
While the wings are cooking, build your sauce. Crush
the garlic in bowl, and then add the scallions
and jalapeno. Squeeze the juice of the lemons into the bowl and mix.
Once wings are crispy, toss with the sauce
and taste for salt (be sure not to pre-salt the sauce due to the cure on the wings). Plate and enjoy!