Rinse the chicken necks thoroughly, ensuring all impurities are removed, and then pat them dry with a paper towel. In a bowl, combine the chicken necks, coarse salt, ground black pepper, smashed garlic cloves, lemon or calamansi juice (including the peels if desired), and the whole chili pepper. Mix everything well, using your hands or a spatula, to ensure the marinade is evenly distributed. Let the mixture marinate for at least 10 minutes. I usually use my hands for mixing to better massage the flavors into the chicken, but do remember to observe proper raw meat handling and hygiene.

Heat a non-stick frying pan over medium-low heat for about 5 minutes until it is evenly hot. Add the marinated chicken necks from Step 1 to the pan, placing them carefully in a single layer. Cook the chicken necks, turning every minute or two so that all sides become golden brown. Allow the chicken necks to continue cooking until they release their oil and fat—this is important for crispiness. If there's excess oil in the pan, you can carefully remove some as needed. Maintain a low flame to prevent burning while ensuring thorough cooking. I like to keep the heat on the lower side for crispier results and to avoid burning the skin.

Once the chicken necks have reached your desired level of crispiness and have shed most of their fat, shake off any excess oil and transfer them to a serving plate. You will notice they have shrunk and become crisp. Serve immediately while hot, accompanied by your favorite vinegar dip or Mang Tomas sauce for dipping. To make the dish even more enjoyable, I sometimes sprinkle a little lemon juice on top for a fresh finish.