Tita Ems Chicken Wings Adobo

• 3/4 cup rice vinegar
• 3/4 cup soy sauce
• 6 to 8 cloves garlic, crushed
• 3/4 teaspoon whole black peppercorns
• 2 bay leaves
• 2 1/2 pounds chicken wings, tips removed and sectioned
• 1/4 cup vegetable oil
• 13 cup coconut milk

1. In a large saucepan, combine the vinegar, soy sauce, garlic, peppercorns and bay leaves.
2. Add 1 1/4 cups water and mix well.
3. Add the chicken wings and marinate at room temperature for 30 minutes.
4. Cover pan, place over high heat and bring to a boil.
5. Reduce heat to low and simmer, covered, until tender, 30 to 40 minutes.
6. Remove chicken from braising liquid and set aside on a rack to drain and dry.
7. In a large skillet, heat the oil, add the wings and fry until golden brown.
8. Return braising liquid to a boil.
9. Add coconut milk and bring to a simmer.
10. Add chicken wings, coat with sauce and serve.

rice vinegar, soy sauce, garlic, whole black peppercorns, bay leaves, chicken, vegetable oil, coconut milk

Taken from cooking.nytimes.com/recipes/1016873 (may not work)