To create the exposed bone look of these wings, use a sharp paring knife to slice through the meat around the bone just below the joint at the thin end of the drumette. Then, slice a slit down to the bone through the bit still attached to the joint and remove.

Use the knife to scrape the remaining meat down away from the bone to expose the bone further.

Pat the trimmed drumettes dry with paper towels and toss with baking powder and salt in a large bowl.

Shape the meat around the bone nicely and place the drumettes on a wire rack in a rimmed baking sheet. Refrigerate uncovered 8-24 hours to dry out. The dry refrigerator air and the baking powder will help the skin to brown and to stay crispy even when covered with sauce.

Heat the oven to 450F with the rack in the upper middle position. Cook the wings for 20 minutes, then flip and cook 10 minutes. Flip one last time and cook 15 minutes more. The wings are done when the skins are golden brown and bubbly, and the internal temperature reads at least 165F.

In a small saucepan over low heat, cook the shallot in the oil. Cook, stirring occasionally, until translucent, about 10 minutes. Add the marmalade, chile paste, white pepper, and hot chinese mustard to the pot and bring to a simmer, stirring occasionally. Simmer 12-15 minutes, or until sticky and thickened. Remove from the heat and stir in the butter and a pinch of salt. Keep warm until ready to use.

After removing the wings from the oven, allow to cool 5 minutes so that the chicken skin stays as crisp as possible. Dip and coat the meaty part of each chicken drumette in the sauce, and serve hot!