Filipino Chicken Wings

This dish is comprised of chicken pieces simmered in a mixture of vinegar, soy sauce, garlic, bay leaf, and black pepper. It's simple, which makes it appealing, but also provides a taste of garlicky and sour flavors. They have a sharp combo of vinegar tang and garlic bite that made them taste uniquely Filipino, along with depth from the soy sauce and bay leaf. 

Filipino Chicken Wings  

Ingredients 

Chicken Wings 

• 2 pounds chicken wing drumettes and flats, patted dry – SGC#

• 1¼ teaspoon kosher salt – SGC# 052100

• ½ teaspoon black pepper – SGC# 

• 1 small  white onion, thinly sliced – SGC# 191966

• 1 (2-ounce) garlic head, cloves separated, peeled, and smashed – SGC# 192922

• ⅓ cup soy sauce – SGC# 

• ⅓ cup white vinegar – SGC# 124936

• 2 tablespoons oil  – SGC# 054472

• 2 to 3 dried bay leaves – SGC# 

• Cooking spray – SGC# 

Filipino Pico 

• 4 medium scallions, thinly sliced – SGC# 

• ¼ cup chopped fresh cilantro– SGC# 193201

• 1 medium serrano chile (unseeded), thinly sliced – SGC# 

• 2 medium tomatoes – SGC# 

• 1 ½ teaspoons fish sauce – SGC# 056080

• Kosher salt, to taste – SGC# 052100

Directions 

Make the chicken wings: 

1. Sprinkle chicken all over with salt and pepper. Transfer chicken to a large ziplock plastic bag; add onion, garlic, soy sauce, vinegar, oil, and bay leaves. Seal bag, and toss mixture to combine evenly. Marinate chicken mixture in the refrigerator at least 8 hours or up to 1 day. 
    
2. Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil. Lightly coat an oven-safe wire rack with cooking spray, and set in baking sheet. Remove chicken wings from marinade, scraping off excess, and transfer to a paper towel-lined plate; pat dry. Reserve marinade in bag. Arrange wings at least 1/4 inch apart on a prepared wire rack. Roast in preheated oven until browned and crisp and a thermometer inserted in thickest portion of meat registers at least 165°F, 45 to 50 minutes, flipping wings after 25 minutes. 
    
3. Meanwhile, bring reserved marinade to a boil in a small saucepan over medium. Boil, stirring occasionally until liquid is slightly thickened and reduced to about 3 tablespoons, 14 to 16 minutes. Pour mixture through a fine wire-mesh strainer set over a large bowl; discard solids. Set reduced marinade aside.  

While chicken wings bake, make the Filipino pico:

1. Reserve 1 tablespoon scallions, 1 tablespoon cilantro, and a few slices of serrano for garnish; set aside. Stir together tomatoes and remaining scallions, cilantro, and serrano in a medium bowl. Stir in fish sauce, and season to taste with salt. Set aside. 
    
2. Add chicken wings to bowl with reduced marinade, and toss to coat. Transfer to a platter, and garnish with reserved scallions, cilantro, and serrano. Sprinkle evenly with fried garlic. Serve immediately.