Ingredient

Chicken Wings

• 2 pounds chicken wing drumettes and flats, patted dry
• 1 ¼ teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 small (6-ounce) white onion, thinly sliced (about 3/4 cup)
• 1 (2-ounce) garlic head, cloves separated, peeled, and smashed (about 14 garlic cloves)
• 1/3 cup soy sauce (such as Silver Swan)
• 1/3 cup white vinegar (such as Datu Puti)
• 2 tablespoons neutral cooking oil (such as grapeseed oil)
• 2 to 3 dried bay leaves
• Cooking spray

Filipino Pico

• 4 medium scallions (about 1 3/4 ounces), thinly sliced (about 1/2 cup), divided
• ¼ cup chopped fresh cilantro, divided
• 1 medium (3/8-ounce) serrano chile (unseeded), thinly sliced (about 1/4 cup), divided
• 2 medium tomatoes (about 10 ounces), cored and chopped (about 1 1/2 cups)
• 1 1/2 teaspoons fish sauce (such as Red Boat or Rufina)
• Kosher salt, to taste

Additional Ingredients

• 2 teaspoons fried garlic (such as Maesri)
• Hot cooked white rice, for serving

Direction

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 evenly combine. Marinate chicken mixture in 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 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.
4. 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.
5. 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 alongside Filipino pico and white rice.