I made this recipe with wild duck wings, but chicken or pheasant wings would work just as well. If you wanted to, you could also make it with duck legs, too. If you want to make it with store-bought meat, obviously your main option is chicken wings. They do not need to be pre-cooked.
Put the wings and the broth in a heavy, lidded pot. If they are not totally covered by the broth, add water until the wings are covered. If you need to add water, sprinkle a little salt in there, too. Bring to a simmer and cook gently, with the lid on, until all the wings are tender. You want the meat to be thinking about falling off the bone. Normally this takes 2 hours, but 3 hours isn't unreasonable.
Meanwhile, make the sauce by mixing all the other ingredients to a small pot and bringing it to a simmer. Turn off the heat and tinker with the flavors by adding more salt, honey, cayenne or black pepper.
When the wings are ready, put them in a bowl and add the sauce. Toss to coat. Preheat the oven to 425°F. Set the wings on a baking sheet (save the excess sauce) so they don't touch each other and bake until they begin to brown on top, about 15 minutes or so. Turn and repeat. Toss with the remaining sauce and eat.
If you want extra flavor, you can braise, then marinate the wings in the sauce overnight, then roast them. This is what I do for Super Bowl.