Preheat the oven to 450°.
Heat a large, straight-sided skillet over high heat. Add the chicken stock and bay leaf and bring to a simmer.
Add the wings, reduce the heat, and simmer for 20 minutes, covered.
Transfer the wings to a mixing bowl, and reserve the chicken stock for another use.
Line a jelly-roll pan with foil. Place the wings on top in a single layer.
Coat the wings with cooking spray and sprinkle with the salt.
Bake the wings at 450° for 24 minutes, turning occasionally, until crisp.
Transfer the wings to a large bowl. Toss with the cilantro, the lime juice, and the raw garlic. Serve with limes cut "seviche-style".