Wipe the chicken wings dry with paper towels.
In a pan, pour in enough oil to reach a depth of about three inches and heat to 350F.
Deep fry the chicken wings, in batches if the pan is not quite large, until the skin is golden brown. You're not cooking the chicken wings through at this point but merely browning them.
In a wide shallow pan, pour in about a tablespoon of the hot oil in which the chicken had been fried.
Lightly brown the garlic in the hot oil.
Spread the fried chicken wings in the pan, add the peppercorns, bay leaves and oregano, and pour in the vinegar and soy sauce. Tilt the pan around to distribute the liquids evenly. Bring to the boil.
Lower the heat, cover the pan and simmer the chicken wings in the sauce for about 40 minutes, turning them over halfway through the cooking.
Add the quail eggs to the adobo during the last five minutes of cooking.
To serve: Ladle rice into bowls, and top with chicken wings adobo and quail eggs. Drizzle sauce over the chicken, and sprinkle with fried garlic and sliced scallions before serving.