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1
Adjust oven rack to lower-middle position and preheat oven to 375u00b0F.
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2
Heat about 1 tablespoon of the oil in a small saucepan over medium heat. When oil is shimmering, add garlic, ginger and serrano peppers and saute until they start to soften, 3 to 4 minutes. Add the rest of the vegetable oil, along with the soy sauce, mustard, vinegars and sugars. Season with pepper and, if needed, salt. Raise heat to medium-high, bring to a boil and simmer until slightly reduced and thickened to a sauce-like consistency, about 10 minutes.
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3
Place chicken in a roasting pan and liberally brush the outside with sauce. Transfer chicken to oven to cook, basting periodically, for 1 to 1 1/2 hours, or until a thermometer inserted into thickest part of thigh registers 175u00b0F and the juices run clear.
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4
Remove the chicken from the oven, transfer to a platter, tent with foil and let rest for 15 minutes.
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5
Meanwhile, place roasting pan on stovetop over medium-high heat and add wine. Bring to a boil, scraping browned bits off of bottom of the pan. Lower heat to a simmer and cook until reduced, about 10 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasonings if necessary.
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6
Carve chicken, drizzle with sauce and serve immediately with additional sauce.
