For the marinade: Combine the soy sauce, vinegar, garlic, bay leaf, peppercorns and some salt in a mixing bowl or container. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate overnight.
For the adobo glaze: In a saucepan over medium heat, heat the olive oil and then saute the garlic, bay leaves and peppercorns until the garlic is golden brown. Add the soy sauce, vinegar, brown sugar, ketchup, honey, cayenne pepper, red chili flakes, Worcestershire, chipotle peppers and salt to taste. Cook for 15 to 20 minutes. Mix the cornstarch with water to make a slurry, add to the glaze and continue cooking until glaze thickens. Cool down and strain.
Preheat the oven to 375 degrees F.
Take the marinated chicken and lay them on a sheet pan and par bake for 10 to 12 minutes.
Heat vegetable oil in a deep fryer to 375 degrees F. Take the par-baked wings and deep fry for 5 to 6 minutes.
Toss the freshly deep fried wings with 3 ounces of the adobo glaze.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.