In a large bowl, toss the chicken wings with 3⁄4 cup rice vinegar, the soy sauce, peppercorns, garlic, bay leaves, and 1 1⁄4 cups water. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Heat the oven to 400°. Transfer the wings and marinade into a medium Dutch oven and bring to a boil. Cover the pot, and bake until the chicken wings are tender, about 30 minutes. Remove the pot from the oven, uncover, and using tongs, transfer the chicken wings to a foil-lined baking sheet. Reserve 2 tablespoons of the cooking liquid and discard the rest.
Heat the broiler. Broil the wings, flipping once, until dark brown and crispy, 8 to 10 minutes. In a small bowl, whisk the reserved cooking liquid with the remaining 1 tablespoon rice vinegar, the mayonnaise, sour cream, cilantro, garlic powder, ginger powder, 1⁄2 teaspoon salt, and lime zest, and refrigerate the mayonnaise until ready to serve.
In a medium bowl, toss the remaining 1⁄4 teaspoon salt with the lime juice, chile powder, and apple slices. Serve the wings while hot with the mayonnaise and apple slices on the side.
- 10 whole chicken wings (about 2 lbs.), tips removed, drumettes and flats separated
- 3⁄4 cup plus 1 Tbsp. rice vinegar
- 3⁄4 cup soy sauce
- 1⁄2 tsp. whole black peppercorns
- 8 garlic cloves, crushed
- 2 bay leaves
- 1⁄2 cup mayonnaise
- 1⁄2 cup sour cream
- 1⁄4 cup finely chopped cilantro
- 1⁄2 tsp. garlic powder
- 1⁄2 tsp. ground ginger
- 3⁄4 tsp. kosher salt
- Finely grated zest of 1 lime
- 1 tbsp. fresh lime juice
- 1⁄2 tsp. ancho chile powder
- 1 Fuji apple, cored and cut into 1⁄4-inch-thick slices
Ready in: 1 Hour, 30 Minutes