I’m all for creating modern twists on traditional dishes so when I saw this recipe for Adobo Wings I had to try it. Chicken Adobo is one of the more well known Filipino foods. Its made up of meat (usually chicken) marinated in a sauce of vinegar, soy sauce, and garlic browned and simmered. Here is the link to the original recipe. It came out too salty to my taste and the sauce stuck to the pan and some parts got burned. I would suggest baking them instead of frying that way it stays moist and the flavor doesn’t get altered by the burnt chars. Will post a picture next time I make it, serves 4-6.
- 1 1/2 cups soy sauce
- 1 1/4 cups white vinegar
- 1/2 cup light brown sugar
- 1 tbsp black pepper
- 9 garlic gloves, crushed
- 2 bay leaves
- 1/2 c + 3 tbsp cornstarch
- 2 lbs chicken wings
- Preheat the oven to 375.
- In a medium saucepan, mix soy sauce, vinegar, sugar, black pepper, garlic, and bay leaves over high heat. Bring to a boil and reduce the heat to maintain a simmer.
- In a small bowl, whisk 3 tbsp cornstarch with 1/4 c water, then whisk it into the saucepan. Continue to cook, whisking, until reduced slightly about 5 minutes. Pour the sauce over the wings and let it marinate for 15 minutes. Save about 1/2 cup of sauce to toss the wings in later.
- Line a cookie sheet with foil and place the wings uniformly with an equal amount of space in between.
- Bake for 30-40 minutes, flipping them over halfway through.
- Toss them with the remaining sauce. *Optional: garnish with crushed chicharrones and cilantro.