Faux Dobo Wings

• 1 lb. chicken wings
• 1 cup soy sauce
• 1 cup white vinegar
• 2 cloves garlic, crushed
• 1/2 tsp. black peppercorns
• 2 bay leaves
• 1/4 Tbsp. annatto seeds
• 1/2 Tbsp. cornstarch
• 1/2 Tbsp. water
• 1 Tbsp. butter
• Rice flour
• Canola or cottonseed oil (for frying; enough to be two inches deep)
• Fresh cracked black pepper

1. 1. Cut each wing into three parts: the drumette (looks like a small drumstick), the wing (with the two bones), and the tip. Throw away the tips.
2. 2. The night before, combine cup of the soy sauce, cup of the white vinegar, one clove of crushed garlic, one bay leaf, and all of the peppercorns in a mixing bowl. Add the chicken wings, stir to combine, and let them sit overnight, covered, in your fridge.
3. 3. The next day, pull the wings out and dry them off completely with paper towels. Then dredge them in the rice flour.
4. 4. Heat the frying oil to 350 degrees and gently add the wings. If they've warmed to room temperature, they should take only 8 minutes to cook through and crisp up. If they're still chilly from the refrigerator, let them cook for 10 to 12 minutes. Pull them out and drain on a plate with paper towels.
5. 5. In a small saucepan, combine the remaining soy sauce, vinegar, garlic, bay leaf, and the annatto seeds. Dilute the sauce with water if the flavor is too strong.
6. 6. Bring the sauce to a simmer over medium heat.
7. 7. Separately, mix the cornstarch and water in a small bowl to make a slurry. Slowly add it to the simmering sauce while gently whisking the sauce at the same time. Once the sauce takes on a glossy sheen and thickens, you can remove it from the heat.
8. 8. Let the sauce cool slightly for a minute, strain out the bay leaves and annatto seeds, then add it to a bowl along with the butter. Once the butter melts, toss the wings in the sauce until they're covered. Garnish with some cracked black pepper and devour

chicken, soy sauce, white vinegar, garlic, black peppercorns, bay leaves, annatto seeds, cornstarch, water, butter, flour, cottonseed oil, black pepper

Taken from www.epicurious.com/recipes/member/views/faux-dobo-wings-51812631 (may not work)