Adobo Chicken Wings Recipes

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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

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

ADOBO BUFFALO WINGS



Adobo Buffalo Wings image

Provided by Food Network

Categories     appetizer

Time 13h30m

Yield 5 wings or drumettes

Number Of Ingredients 23

3/4 cup soy sauce
1/2 cup sugar cane vinegar
4 cloves minced garlic
1 bay leaf
1 teaspoon ground peppercorns
Salt
5 pieces chicken wing or drumettes
1 teaspoon olive oil
4 cloves garlic
2 bay leaves
1 teaspoon peppercorns
1 cup soy sauce
3/4 cup sugar cane vinegar
1/2 cup brown sugar
2 teaspoons ketchup
2 teaspoons honey
1 teaspoon cayenne
1 teaspoon red chili flakes
1 teaspoon Worcestershire
3 chipotle peppers
Salt
1/4 cup cornstarch
Vegetable oil, for frying

Steps:

  • For the marinade: Combine the soy sauce, vinegar, garlic, bay leaf, peppercorns and some salt in a mixing bowl or container. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate overnight.
  • For the adobo glaze: In a saucepan over medium heat, heat the olive oil and then saute the garlic, bay leaves and peppercorns until the garlic is golden brown. Add the soy sauce, vinegar, brown sugar, ketchup, honey, cayenne pepper, red chili flakes, Worcestershire, chipotle peppers and salt to taste. Cook for 15 to 20 minutes. Mix the cornstarch with water to make a slurry, add to the glaze and continue cooking until glaze thickens. Cool down and strain.
  • Preheat the oven to 375 degrees F.
  • Take the marinated chicken and lay them on a sheet pan and par bake for 10 to 12 minutes.
  • Heat vegetable oil in a deep fryer to 375 degrees F. Take the par-baked wings and deep fry for 5 to 6 minutes.
  • Toss the freshly deep fried wings with 3 ounces of the adobo glaze.

FILIPINO CHICKEN ADOBO



Filipino Chicken Adobo image

This Pinoy recipe is a popular Filipino main dish usually served with rice and veggie sides.

Provided by Javanese Journal

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h45m

Yield 4

Number Of Ingredients 11

4 tablespoons low-sodium soy sauce
2 jalapeno peppers, seeded and sliced
3 cloves fresh garlic, minced
1 pound chicken wings
2 tablespoons vegetable oil
1 ½ cups water
3 bay leaves
1 teaspoon whole peppercorns
2 tablespoons white vinegar
1 teaspoon white sugar, or to taste
¼ teaspoon fine salt, or to taste

Steps:

  • Whisk soy sauce, jalapeno peppers, and garlic together in a large glass or ceramic bowl. Add chicken wings and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
  • Remove chicken wings from the marinade and shake off excess. Reserve marinade.
  • Heat oil in a large saucepan over medium heat. Place chicken wings in the hot oil and pan-fry for 2 minutes per side. Slowly pour in reserved marinade (including garlic) and water. Bring to a boil. Add bay leaves and peppercorns and simmer until chicken is tender, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Stir in vinegar and cook for 5 minutes. Stir again and season with sugar and salt to taste. Serve hot.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 3.9 g, Cholesterol 23.7 mg, Fat 12.4 g, Fiber 0.5 g, Protein 8.7 g, SaturatedFat 2.6 g, Sodium 705.1 mg, Sugar 1.3 g

TITA EM'S CHICKEN WINGS ADOBO



Tita Em's Chicken Wings Adobo image

Tita Em is a nickname for Zosima Arceo Phojanakong, also known as Emma, who happens to be the mother of King Phojanakong, the chef at Kuma Inn on the Lower East Side of Manhattan. Her background is Filipino, and Mr. Phojanakong's recipe for chicken wings is a spin on something that his mother used to cook every week for her family when the chef was a boy: a whole chicken simmered in a silky, peppery adobo gravy. In Mr. Phojanakong's version, that sauce gets extra creaminess from coconut milk. At Kuma Inn, the wings have become a signature dish.

Provided by Jeff Gordinier

Categories     dinner, lunch, finger foods, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

3/4 cup rice vinegar
3/4 cup soy sauce
6 to 8 cloves garlic, crushed
3/4 teaspoon whole black peppercorns
2 bay leaves
2 1/2 pounds chicken wings, tips removed and sectioned
1/4 cup vegetable oil
1/3 cup coconut milk

Steps:

  • In a large saucepan, combine the vinegar, soy sauce, garlic, peppercorns and bay leaves. Add 1 1/4 cups water and mix well. Add the chicken wings and marinate at room temperature for 30 minutes.
  • Cover pan, place over high heat and bring to a boil. Reduce heat to low and simmer, covered, until tender, 30 to 40 minutes. Remove chicken from braising liquid and set aside on a rack to drain and dry.
  • In a large skillet, heat the oil, add the wings and fry until golden brown.
  • Return braising liquid to a boil. Add coconut milk and bring to a simmer. Add chicken wings, coat with sauce and serve.

Nutrition Facts : @context http, Calories 746, UnsaturatedFat 39 grams, Carbohydrate 5 grams, Fat 56 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 16 grams, Sodium 2869 milligrams, Sugar 0 grams, TransFat 0 grams

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

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.

ADOBO CHICKEN WINGS



Adobo Chicken Wings image

I have not tried this recipe. I got this recipe from Switch Recipes. The recipe was posted by Kim H.

Provided by internetnut

Categories     Lunch/Snacks

Time 1h5m

Yield 18 serving(s)

Number Of Ingredients 11

3 lbs chicken wings (about 18 wings)
1 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground allspice
1 tablespoon paprika
1/3 cup carb options ranch dressing
1/2 tablespoon hot sauce (or to taste)

Steps:

  • Preheat oven to 425° F (220° C). Cut the tips off the chicken wings; cut wings in half at the joint. In a large bowl, combine the dry ingredients; stir in wings.
  • On a baking pan, arrange wings in a single layer. Bake 50 minutes or until thoroughly cooked. Broil if desired for extra crispness.
  • In a large bowl, blend Carb Options Ranch Dressing and hot sauce. Toss cooked wings in sauce until evenly coated and serve.

Nutrition Facts : Calories 174.7, Fat 12.3, SaturatedFat 3.4, Cholesterol 58.3, Sodium 99.1, Carbohydrate 1.3, Fiber 0.4, Sugar 0.3, Protein 14.2

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

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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