Filipinos have this thing about garlic and vinegar--if those two ingredients aren't actually in a dish, then a saucer of the mixture will be on the side as a dipping sauce. This is based on my mother's adobo recipe, which, besides being full of flavor, is unbelievebly easy. —betteirene
cup soy sauce (preferably Kikkoman)
black peppercorns, crushed or very coarsely grated
Combine all ingredients, except chicken wings, in a Dutch oven with a non-reactive finish. Stir until sugar is dissolved. Add chicken wings, cover, and refrierate for at least one hour and up to three hours.
Over high heat, bring to a boil. Reduce heat slightly and cook, uncovered, for a half hour or until wings are cooked through and marinade has reduced to a syrupy glaze.
Remove bay leaf. Transfer wings to a platter and serve with any remaining sauce on the side.