Chicken Wings Sauce - Adobe - Art of Cooking Recipes

Chicken Wings Sauce - Adobe

Course: Rubs, Seasonings, Sauces

Mariate: 8

Total Time: 9 10

Servings:

Calories: 388kcal

These Adobo Chicken Wings are marinated in soy sauce, vinegar, garlic, onion, and bay leaves, then cooked and coated in a savory reduced glaze. Served with fresh Filipino pico, fried garlic, and white rice, they're a flavorful twist on traditional chicken wings.

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Ingredients

Adobo Chicken Wings

2 pounds chicken wings patted dry
1¼ teaspoons kosher salt
½ teaspoon black pepper
¾ cup thinly sliced white onion
2 ounces garlic cloves peeled and smashed (about 14 cloves)
⅓ cup soy sauce
⅓ cup white vinegar
2 tablespoons cooking oil
2 –3 dried bay leaves

Filipino Pico

4 medium scallions thinly sliced (about ½ cup), divided
¼ cup chopped fresh cilantro divided
1 medium serrano pepper thinly sliced, divided
2 medium tomatoes cored and chopped (about 1½ cups)
1½ teaspoons fish sauce such as Red Boat or Rufina
kosher salt to taste

For Serving

2 teaspoons fried garlic
Hot cooked white rice

Instructions

Marinate the Wings

Sprinkle the chicken wings with the kosher salt and black pepper.
Place the wings in a large resealable food-safe bag. Add the onion, garlic, soy sauce, white vinegar, cooking oil, and bay leaves.
Seal the bag and turn it several times to coat the wings evenly. Refrigerate for at least 8 hours or up to 24 hours.

Cook the Wings

Remove the wings from the marinade, scraping off excess liquid. Place them on paper towels and pat dry. Reserve the marinade for the glaze.
Prepare the wings using your preferred method in the Basic Chicken Wings recipe. Cook until the wings are browned and crisp and the thickest portion reaches an internal temperature of at least 165°F.

Make the Adobo Glaze

While the wings cook, transfer the reserved marinade to a small saucepan. Bring it to a boil over medium heat.
Continue boiling, stirring occasionally, until the liquid is reduced to about 3 tablespoons and slightly thickened, approximately 14–16 minutes.
Pour the reduced marinade through a fine-mesh strainer into a bowl. Discard the solids and set the glaze aside.

Prepare the Filipino Pico

Reserve 1 tablespoon of the sliced scallions, 1 tablespoon of the chopped cilantro, and a few serrano slices for garnish.
In a medium bowl, combine the tomatoes with the remaining scallions, cilantro, and serrano pepper.
Stir in the fish sauce and season with kosher salt to taste.

Finish and Serve

Place the cooked wings in a bowl and toss with the reduced adobo glaze until coated.
Transfer the wings to a serving platter. Garnish with the reserved scallions, cilantro, and serrano slices.
Sprinkle with fried garlic and serve immediately with the Filipino pico and hot cooked white rice.

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