Preheat oven to 425 degrees F (220 degrees C).
Using a paper towel, completely dry the Chicken Wing (2 pound) and season with Salt (to taste) and Ground Black Pepper (to taste).
Place them on a sheet tray with a wire rack (or lined with parchment paper). Roast on the upper-third rack for 40 to 45 minutes until desired crispness and internal temperature reaches 165 degrees F (75 degrees C).
While the chicken is cooking, add Calabrian Chili Paste (1/4 cup), Red Wine Vinegar (1/3 cup), Granulated Sugar (2 tablespoon), Lemon (1), Garlic (4 clove), Dried Oregano (1 tablespoon), Crushed Red Pepper Flakes (1/2 teaspoon), Fresh Parsley (1 tablespoon), 2 teaspoons of zest from a Water (1 tablespoon), and 1/2 of its juice to a small saucepan over medium heat, and whisk until combined. Taste and adjust seasoning as needed. If the sauce is too thick, add more water as needed.
When the wings are done, transfer them to a bowl and add the warm sauce. Toss until they're evenly coated. If desired, roast for an additional 5 minutes.