Ingredients
- pounds chicken wings, separated at joints, tips discarded
- cup distilled white vinegar
- /2 cup water
- bay leaves
- teaspoon whole or cracked black peppercorns
- medium onion, chopped
- jalapeno peppers
- /2 cup soy sauce, or to taste
- whole head garlic, minced
Instructions
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Step 1
Start by bringing a large pot of water to a boil. Add the wings and parboil them for about 5 to 8 minutes—this helps render some fat and ensures they cook through later. Drain well in a colander and give them a quick rinse under warm water. Return the wings to the empty pot and toss in the vinegar, water, bay leaves, peppercorns, chopped onion, and whole jalapenos. Let everything simmer gently over low heat for 20 minutes, then stir in the soy sauce. Continue simmering for another 10 to 15 minutes until the liquid reduces by half. Using a slotted spoon, transfer the wings to a colander and set aside. Now, add a few cloves of the minced garlic to the simmering liquid and cook until it thickens to a syrup and the jalapenos burst, scattering their seeds. Meanwhile, heat a large nonstick skillet over medium heat. Add the wings and the remaining garlic, stirring occasionally for about 10 minutes until the garlic softens and the wings turn golden. Finally, toss the wings back into that glorious reduction to coat every piece before serving.