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Heat a splash of oil in a cast-iron pan or heavy bottomed skillet over medium high heat. When shimmery, add the peppers in batches, not over crowding, and cook, turning occasionally, until blistered. Remove from the heat, season with salt and pepper and remove from the pan and set aside.
Heat up a touch more oil in the pan over medium heat and when hot, add the shallots and garlic. Cook, stirring, until soft and lightly browned. Add the chicken wings (in batches, if needed) and cook until golden and cooked through, covering the pan and flipping as needed. When the wings are cooked, add the soy sauce, honey, fish sauce, and lime juice. Cook, stirring often until sauce is glossy and thick. Add the shishitos back in and toss to coat. Season generously with freshly ground pepper and finish with the roughly chopped cilantro and mint. Enjoy!