Season the meat with salt and coat it in cornmeal, then briefly fry it in sunflower oil just until it gets some color.

Drain on a paper towel and transfer to a baking dish. Add the carrots, peeled garlic cloves, olives, shallots, cherry tomatoes, and pour in the white wine.

Bake in a preheated oven at 180°C (356°F) for about 25 minutes or until the skin turns golden brown.

Cook the buckwheat groats in salted water until all dente. Rinse with cold water and let cool completely.

Peel and chop the pumpkin into pieces, sauté in olive oil, add a little water, and cook until soft. Mash into a purée and season with salt.

Wash the leek, slice it into rings, and sauté in olive oil. Add mushrooms and chopped garlic. Season with salt. Mix in chopped parsley and the buckwheat groats, then gently combine everything.

On a plate, place a spoonful or two of the pumpkin purée, the vegetable buckwheat mixture, and the roasted chicken wings with vegetables.