Filipino Chicken Adobo Wings
Ingredients
- For the Wings
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 pounds chicken wings, cut into drumettes and flats
- For the Sauce
- 2 tablespoons butter
- 1 bay leaf
- 1 tablespoon minced fresh garlic, about 3 large cloves
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup apple cider vinegar
- 2 tablespoons soy sauce
- 2 tablespoons dark brown sugar
- Freshly ground black pepper, to taste
Cooking Instructions
- For the chicken: Mix together baking powder, garlic powder, salt, and black pepper in a small bowl. Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle with baking powder mixture, tossing to coat evenly. Arrange wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours.
- To make the sauce: Melt butter in a small saucepan over medium heat with bay leaf. When foaming subsides, add in garlic and red pepper flakes. Cook, stirring often, until garlic starts to brown, about 2 minutes. Stir in vinegar, soy sauce, and dark brown sugar. Bring to a boil and let simmer until sauce has thickened into a thin glaze, 10 to 15 minutes. Set sauce aside.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and are starting to brown, 30 to 40 minutes.
- Transfer wings to a large bowl. Add in sauce and toss to thoroughly coat. Transfer to a serving tray and serve immediately.
DISCLAIMER: cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.
No comments:
Post a Comment