Pat the chicken wings dry with paper towels. Cut the wings at the joints. Place the wing tips in a small pot with water and cook; save the liquid.

In a mortar, mash the onion, garlic, oregano, salt, and pepper. Add the remaining spices and mix well.

Pour the chicken broth and wine into a baking pan. Place a rack over the pan and arrange the seasoned chicken wings on top of the rack.

Serve the wings drizzled with the remaining pan juices and with cauliflower rice sautéed with vegetables.