Heat the bacon fat in a frying pan.
Add the chicken wings, skin side down, in a single layer.
Cook over high heat to brown the skin. Flip over and continue cooking until the other side just starts to color. Lower the heat, cover the pan and cook for about 10 minutes.
Remove the cover of the pan, turn up the heat to medium-high and flip over the chicken wings again. Cook for about 30 seconds to make the skin really crisp — just in case the steam build-up has softened them.
Serve the chicken wings topped with finely sliced onion leaves, if you like, drizzled with a little of your favorite sauce, and more dipping sauce on the side.