In southwest France, this dish is known as "gigolettes" and it is served with a glass of red wine.

With a sharp knife: Cut the chicken wing in half at main joint. Discard wing tips (or reserve for chicken stock). Trim meat around each cut joint. Then, scrape meat down the bone and push it over bottom joint so that the wings resemble tiny chicken legs. Place drumettes in a shallow dish. Toss with coarse sea salt, thyme, rosemary, basil, mignonette pepper, and bay leaves. Cover and let cure for two hours in a cooler.

In "Sud Ouest" I leave them to cure for four to six hours! Rinse the drumettes under cold running water. Dry them in a clean towel. Melt the fat, and simmer the drumettes on low heat. Cook until golden brown and crispy, about 1 hour. Drain on absorbent paper. Serve with a good glass of red wine!