Leyley’s Spicy Chicken Adobo Wings
Here's a Filipino chicken adobo recipe that has been passed down to me. I decided to enhance it with some jalapeño for an extra kick, and I opted for chicken wings. This dish works wonderfully as an appetizer, or you can present it as a main course alongside steamed jasmine rice. Say goodbye to ordinary hot wings once you've tasted this!
Ingredients
- 3 pounds chicken wings, separated at joints, tips discarded.
- 1 cup distilled white vinegar.
- ½ cup water
- 2 bay leaves
- 1 teaspoon whole or cracked black peppercorns.
- 1 medium onion, chopped.
- 2 jalapeño peppers
- ½ cup soy sauce, or to taste
- 1 whole head garlic – a few cloves whole, the rest minced, divided.
Instructions
- Bring a large pot of water to a boil. Add wings and boil for 5 to 8 minutes. Drain in a colander, run under warm water, then return to the dry pot. Add vinegar, water, bay leaves, peppercorns, onion, and jalapeños. Bring to a simmer, then simmer over low heat for 20 minutes.
- Add soy sauce and simmer for another 10 to 15 minutes, or until the sauce has reduced by half. Transfer wings to a colander and set aside. Add whole garlic cloves to the liquid in the pan; simmer until the sauce has a syrupy consistency and the jalapeños have burst open, releasing all of their seeds into the reduction.
- Heat a large nonstick skillet over medium heat. Add chicken wings and minced garlic. Cook and stir until garlic is tender and wings have browned, about 10 minutes. Return wings to the sauce to coat before serving.
Nutrition
Calories: 50kcalCarbohydrates: 2gProtein: 4gFat: 3gSaturated Fat: 1gCholesterol: 12mgSodium: 313mgPotassium: 57mgVitamin C: 2mgCalcium: 9mg
Tried this recipe?Let us know how it was!