Mix the white vinegar, wine, garlic and wheat free tamari sauce in a bag to form a marinade. Put the chicken in the bag and mix around to coat chicken fully. Let marinate for 2 hours minimum.

Heat up the oil in a big pot. Once oil is hot, put the chicken in skin down and cook until begins to crisp. Pour out the extra oil and add in the marinade from the bag and all the rest of the ingredients. Mix around well to fully cover the chicken.

Raise heat to boil, then lower to a simmer. Cover and let cook for 25 minutes or until chicken is fully cooked and soft.

Pull the chicken using two forks until fully shredded and throw out all bones.