Dry-Brine Chicken: Toss Chicken Wings with Duck Fat, Sea Salt, and Black Pepper. Refrigerate for at least 4 hours, or preferably overnight.
Preheat oven to 425°F (220°C).
Bake Chicken for 40-45 minutes, flipping halfway through, until deeply golden brown and crispy.
Prepare the Sauce: In a saucepan, gently heat Clarified Butter over medium-low heat. Add minced Garlic and cook until fragrant (about 1 minute). Do not brown.
Remove from heat and whisk in Parmigiano-Reggiano, Black Truffle Oil, Lemon Zest, and White Pepper.
Once Chicken is cooked, transfer to a large bowl and pour Sauce over top. Toss gently to coat.
