Adobo Seasoned Baked Chicken Wings Recipes

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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.

ADOBO-SEASONED BAKED CHICKEN WINGS



Adobo-Seasoned Baked Chicken Wings image

Preheat oven to 425°F. Stir together the mango nectar, honey, and hot sauce in a bowl; season with salt and pepper. Set aside. Mix garlic powder, onion powder,

Provided by Bobby Flay

Time 10m

Yield 8

Number Of Ingredients 10

½ cup mango nectar
¼ cup honey
1-2 Tbsp red hot sauce
Salt and freshly ground black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp ground turmeric
40 chicken wings, rinsed well and patted dry
2 Tbsp canola oil
2 Tbsp finely chopped fresh oregano (or 2 tsp good dried oregano)

Steps:

  • Preheat oven to 425°F. Stir together the 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 Tbsp of salt and 1 tsp of black pepper. Toss with wings in a bowl with the oil. Transfer wings to a large baking sheet (or 2 small ones, if needed) in a single layer. Bake for 20 minutes. Turn wings over; continue baking for 20 minutes. Remove wings from the oven, generously brush with the glaze, then continue baking 10 minutes more until cooked through. Remove to a platter and sprinkle with the oregano. Kitchen Counter Per serving: 340 calories, 10g carbs, 22g protein, 90mg cholesterol, and 23g fat.

Nutrition Facts :

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 SEASONED CHICKEN AND RICE



Adobo Seasoned Chicken and Rice image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 27

2 tablespoons kosher salt
2 teaspoons granulated garlic
1 teaspoon ground cumin
2 teaspoons granulated onion
1 teaspoon paprika
2 teaspoons freshly ground black pepper
2 teaspoons ground turmeric
1 tablespoon finely chopped fresh oregano leaves
4 chicken thighs, with skin, cut in 1/2
4 chicken breasts, with skin, cut in 1/2 lengthwise
5 tablespoons olive oil
1 large Spanish onion, finely diced
1 medium green bell pepper, finely diced
1 medium red bell pepper, finely diced
About 1/3 cup tomato powder or 1 to 2 plum tomatoes, seeded and finely diced
4 cloves garlic, finely chopped
3 cups long-grain rice
4 3/4 cups homemade chicken stock
1 bay leaf
Salt and freshly ground black pepper
1 cup frozen peas (not thawed)
3/4 cup pimento stuffed green olives
3/4 cup pitted picholine olives
Freshly chopped cilantro leaves
Freshly chopped flat-leaf parsley
Finely chopped fresh oregano leaves
Squeeze lime juice

Steps:

  • Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with salt and pepper and then season with the adobo seasoning mixture.
  • Heat 3 tablespoons of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown. Turn the chicken over and cook until the second side is golden brown. Transfer the chicken to into a separate pot with all cooking juices, cover and allow to cook through over medium heat. Keep warm.
  • Place the browning pan with the remaining 2 tablespoons oil back over high heat. Add the onions, green and red peppers and cook until soft. Add the tomato powder, garlic and cook for 1 minute.
  • Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock, bay leaf, salt and pepper and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10 minutes.
  • After 10 minutes add the peas to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through, about 8 minutes.
  • Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, cilantro, parsley, oregano and squeeze of lime juice. Add the chicken and stir to combine.

ADOBO SEASONED BAKED CHICKEN WINGS



ADOBO SEASONED BAKED CHICKEN WINGS image

Categories     Chicken     Bake     Cocktail Party     Quick & Easy     Healthy

Number Of Ingredients 8

1/2 Cup mango nectar
1/4 cup honey
2tsp granulated garlic powder.
2tsp granulated onion powder
2tsp ground tumeric
40 chicken wings, rinsed well and patted dry
2tbl canola oil
2tbl finely chopped fresh oregano(or 2tsp good dried oregano)

Steps:

  • (1)Preheat oven to 425 (2)Stir together the mango nectar, honey, hot sauce in a bowl: season with salt and pepper. Set aside. (3) Mix together garlic powder, oniion powder, and turmetic in small bowl for adobo seasoning. Add 1 tbsp of salt and 1 tsp of black pepper. Toss with wings in a bowl with the oil> (4) Transfer wings to large bakig sheet in a single layer. Bake for 20 minutes. Turn wings over; contiune baking 20 minutes. Remove wings from the oven, generously brush with glaze, then continue baking 10 minutes more until cooked through. Remove to a platter and sprinkle with the oregano.

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

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

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