Preheat oven to 375°F.
Separate the wing and drumstick using a sharp knife. Set aside.
In a bowl, combine the breadcrumbs, 1/4 cup of shredded Parmigiano Reggiano, lemon zest and oregano.
Dredge the chicken in flour, eggs and finally the oreganata mixture, evenly coating the chicken. Set aside.
Julienne the onions and slice potatoes in half.
Toss the onions, potatoes and half of the pepper strips with olive oil, salt and pepper. Spread out onto the bottom of a pan.
Place wings on top and bake for 45 minutes, rotating the wings after 25 minutes.
Sprinkle with remaining peppers, parsley and Parmigiano Reggiano.