Prepare the brine by combining 3 cups of slightly warmed water with 1/2 cup sugar and 1/2 cup salt in a container, stirring until completely dissolved.

Submerge the cleaned chicken wings in the brine mixture and refrigerate for 2 hours.

After brining, remove the wings, strain them, and pat thoroughly dry with paper towels.

Heat 4 cups of duck fat in a deep fryer or large pot to 350°F.

While the fat heats, prepare the flavor coating by combining vadouvan spice, minced garlic, white and black sesame seeds, and cayenne pepper in a large bowl.

For the wing sauce, combine chicken stock, honey, and apple cider vinegar in a saucepan and reduce until slightly thickened.

Carefully add wings to the hot duck fat in small batches to avoid crowding. Fry for 8-10 minutes until golden brown and cooked through (165°F internal temperature).

Remove wings and drain briefly on paper towels.

While still hot, toss the wings in the prepared spice mixture until evenly coated.

Drizzle with the honey-vinegar reduction and sprinkle with the chopped herbs (mint, parsley, and oregano) and sliced scallions.

For the vegetable accompaniment, combine sliced Japanese cucumber, radishes, julienned kohlrabi, and thinly sliced red onion.

Make a dressing with lemon juice, olive oil, tahini, honey, Greek yogurt, and sumac. Toss with the vegetables.

Serve the wings immediately alongside the dressed vegetable medley.