Ingredients

• 4 tablespoons low-sodium soy sauce
• 2 jalapenos peppers , seeded and sliced
• 3 cloves fresh garlic , minced
• 1 pound chicken wings
• 2 tablespoons vegetable oil
• 1.5 cups water
• 3 bays leaves
• 1 teaspoon whole peppercorns
• 2 tablespoons white vinegar
• 1 teaspoon white sugar , or to taste
• 0.25 teaspoons fine salt , or to taste

Instructions

1. 1 Whisk soy sauce, jalapeno peppers, and garlic together in a large glass or ceramic bowl. Add chicken wings and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
2. 2 Remove chicken wings from the marinade and shake off excess. Reserve marinade.
3. 3 Heat oil in a large saucepan over medium heat. Place chicken wings in the hot oil and pan-fry for 2 minutes per side. Slowly pour in reserved marinade (including garlic) and water. Bring to a boil. Add bay leaves and peppercorns and simmer until chicken is tender, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 Stir in vinegar and cook for 5 minutes. Stir again and season with sugar and salt to taste. Serve hot.

Nutrition per serving