Mix the wings with the worcestershire, vinegar, and salt. Stir to combine and allow to sit at least an hour or overnight.

Drain the wings and dry with a paper towel, but they don't need to be that dry. Toss in the cornstarch and baking powder.

Preheat oven to 300. Line up the wings on a baking sheet. Bake at 300 for 45 minutes with the skin side up.

Flip the wings and cook about 20 minutes.

Turn up the heat to 450 and flip the wings again. Cook to brown, about 20 more minutes.

Mix the eggs, yolks, parm, and lots of black pepper in a bowl. Set aside at room temperature.

Cook the bacon in a large frying pan until rendered and crispy. Remove excess fat, it should be coating the pan and slightly pooling, but if there is more than a tablespoon or two you should get rid of some.

Add the wings to the pan with the bacon and toss for a minute. Remove from heat and add in the egg mixture. Toss to coat. Once it forms a sauce, remove from the pan and on to a plate immedietly.

top with more black pepper and serve.