Adobo Buffalo Wings Recipes

FILIPINO ADOBO CHICKEN WINGS

Filipino Adobo Chicken Wings image

Chicken wings taste great when cooked adobo style ¿ braised in a marinade of vinegar, soy sauce and spices. The banana ketchup, a homemade version of the traditional Filipino store-bought condiment, complements the savory wings with its chutney-like sour-and-sweet flavor.

Provided by Food Network Kitchen

Categories main-dish

Time 3h40m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

2 cups white-wine vinegar
2 cups low-sodium soy sauce
2 tablespoons freshly ground black pepper
2 heads garlic, cloves separated, smashed and peeled
12 bay leaves
4 pounds chicken wings, split at the joint, wingtips removed and discarded
1 tablespoon vegetable oil
1/4 cup finely chopped yellow onion
1 1/2 teaspoons minced peeled ginger
1/4 teaspoon ground turmeric
1/8 teaspoon ground allspice
1 clove garlic, minced
1/2 jalapeno, stemmed, seeded and minced
1 1/2 teaspoons tomato paste
2 very ripe bananas, mashed until smooth (about 1 cup)
1/4 cup white wine vinegar
1/4 cup packed light brown sugar
1 tablespoon soy sauce
1 tablespoon dark rum (optional)
1 large yellow onion, thinly sliced
2 tablespoons thinly sliced flat-leaf parsley leaves

Steps:

Combine the vinegar, soy sauce, pepper and smashed garlic in a blender and puree until smooth. Pour the mixture into a 12-inch wide, 2 1/4-inch deep nonstick skillet, stir in the bay leaves and submerge the wings in the marinade. Refrigerate for at least 2 hours and up to 6 hours.
Meanwhile, make the Banana Ketchup: Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Stir in the ginger, turmeric, allspice, garlic and jalapeno and cook, stirring until fragrant, about 1 minute. Add the tomato paste and cook, stirring until lightly caramelized, about 1 minute. Add the mashed bananas, vinegar, brown sugar, soy sauce and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Scrape the sauce into a bowl, press a sheet of plastic wrap against the surface and let cool. You should have about 1 cup.
Remove the skillet from the refrigerator and place over high heat. Once the marinade begins to bubble, cook the wings, gently moving them around and flipping occasionally, until cooked through, about 25 minutes. Use tongs to transfer the chicken wings to a bowl and set aside. Stir the onion into the sauce and continue cooking over high heat, stirring occasionally, until the sauce is reduced to a glaze and the onions are soft, 5 to 10 minutes. Pour the glaze and onions over the chicken wings and stir to coat evenly.
Transfer the wings to a serving platter and top with parsley. Serve with banana ketchup on the side.

LEYLEY'S SPICY CHICKEN ADOBO WINGS

Leyley's Spicy Chicken Adobo Wings image

This is a Filipino recipe which was carried down to me. I just added the jalapeno for spice and used the chicken wings. You can use pork or whole cut up chicken, too. This is great as an appetizer or you can serve it as a meal with steamed Jasmine rice. Enjoy this! you will never go back to the same ol' hot wings.

Provided by Ley Ann Van

Categories World Cuisine Recipes Asian Filipino

Time 1h30m

Yield 24

Number Of Ingredients 9

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 jalapeno peppers
½ cup soy sauce, or to taste
1 whole head garlic, minced

Steps:

Bring a large pot of water to a boil. Add the wings, and boil for 5 to 8 minutes. Drain in a colander and run under warm water. Return to the dry pot, and add the vinegar, water, bay leaves, peppercorns, onion and jalapenos. Simmer over low heat for 20 minutes.
Season the chicken with soy sauce, and simmer for another 10 to 15 minutes, or until the sauce has reduced by 1/2. Remove the wings to a colander, and set aside. Add a few garlic cloves to the liquid in the pan, and simmer until the sauce has a syrupy consistency, and the jalapenos have burst open releasing all of their seeds into the reduction.
Heat a large nonstick skillet over medium heat. Add the chicken wings and the remaining garlic. Cook and stir until the garlic is tender and the wings have browned, about 10 minutes. Return wings to the sauce to coat before serving.

Nutrition Facts : Calories 50 calories, Carbohydrate 1.7 g, Cholesterol 11.9 mg, Fat 2.8 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 313 mg, Sugar 0.3 g

BOBBY FLAY'S ADOBO-SEASONED BAKED CHICKEN WINGS RECIPE - (4.3/5)

Bobby Flay's Adobo-Seasoned Baked Chicken Wings Recipe - (4.3/5) image

Provided by Czech22

Number Of Ingredients 10

Ingredients

1/2 C mango or peach nectar (blend until smooth)
1/4 C honey
1-2 T red hot sauce
salt and freshly ground pepper
2 t garlic powder
2 t onion powder
2 t turmeric
40 chicken wings rinsed well and patted dry
2 T canola oil
2 T finely chopped fresh oregano or 2 t dried oregano

Steps:

Preheat oven to 425 degrees. Stir together mango nectar, honey, and hot sauce in a bowl; season with salt and pepper. Set aside. Mix garlic powder, onion powder, and turmeric in a small bowl for adobo seasoning. Add 1 T of salt and 1 t black pepper. Toss adobo seasoning with wings in a bowl and then add oil and cover well. Line cookie sheet with foil and spray with cooking oil. Place wings on cookie sheet in a single layer. Bake 20 minutes. Turn the wings over; continue baking for 20 minutes. Remove the wings from the oven and generously brush with the glaze, then bake another 10 minutes until cooked through. Remove to a platter and sprinkle with the oregano.

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