Step 1

Adjust oven rack to lower-middle position and preheat oven to 375°F.

Step 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 sauté 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.

Step 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 175°F and the juices run clear.

Step 4

Remove the chicken from the oven, transfer to a platter, tent with foil and let rest for 15 minutes.

Step 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.

Step 6

Carve chicken, drizzle with sauce and serve immediately with additional sauce.