This dish, sometimes called alicuit or alycou (aile for wing; cou for neck), is made all over Southwest France. This particular recipe, from the town of Pau in the Béarn, is interesting because it uses cinnamon, an uncommon spice in French cooking. Here the cinnamon has a moderating influence on the garlic and onion in the sauce.
Although my version uses only chicken wings, it is more typical to include necks and gizzards as well. This dish is excellent w