Wash the chicken wings and put them in a bowl. Drain the juice from the lemon, grate the garlic on a grater, finely chop the chili pepper and mix all of these ingredients, then season with salt.
Pour the mixture over the chicken wings, rub it into them with your hands well to season all of them. Cover with foil and leave in the fridge for 1 hour.
In the meantime, prepare the sauce by first heating the olive oil in a pot. Clean the onions and garlic and grate them finely. Drain the liquid from the onions and pour it over the olive oil, braise briefly, add the brown sugar and stir.
Caramelize the onions lightly, add the garlic, smoked paprika, brandy and soy sauce, Stir, add the ketchup. I recommend using a high-quality ketchup for the best possible taste. Leave the mixture to boil and bubble, season with black pepper and remove from the stove. Leave it to cool.
Take the chicken wings out and put them in the pot with the sauce. Roll them and rub them with your hands very well, then arrange in an oven dish smeared with a little olive oil. Arrange them with some distance in between.
Turn the oven on to 338°F (170 °C) and bake to a caramel crisp, about 40 min.