In a deep pan and on medium heat, sauté onion and garlic in oil until soft. Add chicken wings and let for some minutes until the meat is almost cooked, about 3 minutes. If using fish sauce add it now.
Add the rice and turmeric powder. Cook for 1 minute while continuously mixing to make sure not to burn the rice.
Stir in the carrots, bell pepper, and bay leaf, then season with salt and pepper as desired, mix well.
Add green peas and raisins and mix until well distributed. Pour in coconut milk and 1 cup of water. Cover and let cook for about 20-30 minutes or until sticky rice is done. Stir from time to time and check if you need to add more water if rice is not yet cooked. Water should be absorbed entirely once done.
Turn off the heat and remove the bay leaves and give it a final stir.
Transfer into a llanera and fill to the rim. Turn the contents of llanera over into a plate to serve. If you want to make it more festive, add some slices of hard-boiled eggs, cooked shrimp, slices of bell peppers, and pieces of raisins and green peas at the bottom of the llanera before adding the rice.
To make this recipe extra special you may also add: 1 piece Chorizo de Bilbao after cooking chicken wings