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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.
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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.
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3. The next day, pull the wings out and dry them off completely with paper towels. Then dredge them in the rice flour.
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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.
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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.
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6. Bring the sauce to a simmer over medium heat.
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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.
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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
