Pat the chicken completely dry. Then drizzle with olive oil, season with salt, and half the baking powder/corn starch mixture.

Mix until coated, then season with the remaining BP/CS mixture

Bake on a wire wrack at 450 (on convection if you have) for 30 minutes. Flip, and continue to cook for another 25-30 minutes.

While the chicken cooks, heat a skillet over medium heat. Once hot drizzle with olive oil and add the onion. Cook until soften.

Then add the chopped peppers and grated garlic. Cook until fragrant and deglaze the pan with white wine if using.

Reduce the wine by half, then add the chopped herbs, cherry pepper brine, and chicken stock. Bring to a simmer, and reduce the sauce until it thickens.

Taste, adjust salt and acid as needed. If it needs more acid use the white wine vinegar

Once reduce, remove from the heat and stir in the cold butter until emulsified.

Add the wings to a large bowl, and pour over the scarp sauce. Toss until the chicken is fully coated, then plate, and top with chopped parsley.