Season the Duck Wings with the garlic, oregano, salt and pepper.
To a large stock pot, on medium high heat, add Wings and sear on both sides. Add the Carrots, Bay Leaves, Onion and Celery. Deglaze with Red Wine. Pour in the Stock and bring to a boil and cut down to a simmer. Cook for two hours and reserve Wings.
For the Five Pepper Jelly
Place the Corn Syrup, Vinegar, Red Pepper Flakes, Salt and Black Pepper in a small sauce pan. Simmer to reduce by two thirds, until mixture is thickened. Add the rest of the Peppers and keep warm.
For the Crystal Hot Sauce Beurre Blanc:
Place the Hot Sauce and Cream in a small saucepan. Over medium heat, simmer until reduced by half, stirring frequently. Remove from heat and slowly whip the softened Butter a bit at a time into the pan, being careful not to let the Sauce break.
For the Crispy Duck Wings:
Combine Flour with the Creole Seasoning and lightly dredge each Duck Wing.
Heat the Oil in a large skillet over medium heat and fry the wings in the Hot Oil for about 30 Seconds on each side. Once fully cooked, remove the Wings and drain brieﬂy on a paper towel.
In a large bowl, toss the Duck Wings with the Crystal Hot Sauce Beurre Blanc and coat thoroughly. Place a portion of the Five Pepper Jelly on 4 plates. In the middle of the plate add the Frisée Salad. Arrange 2 Duck Wings on top with the Pickled Okra.