We're not reinventing the wheel here, but rather focusing on careful execution for the best results.
2 tablespoons Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight2 teaspoons vegetable oil1 yellow onion, peeled and cut crosswise into 1-inch-thick rounds3 ounces frozen peasAdjust oven rack to middle position and preheat to 500°F . Spread chicken wings directly on an unlined rimmed baking sheet. Roast wings until golden brown, about 30 minutes.Remove wings from oven and drain any rendered chicken fat into a heatproof bowl and reserve.
Wipe now-empty saucepan dry. Add reserved chicken fat and oil and heat over medium-high heat until shimmering. Add rice and cook, stirring occasionally, until rice is coated in oil and beginning to toast, about 2 to 3 minutes. Stir in reserved 3/4 cup chicken leg poaching liquid and swirl gently to evenly distribute the rice. Bring rice to simmer, then cover, lower heat to low, and cook until liquid is absorbed and rice is just cooked through, about 20 minutes.
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