Adobo Chicken Wings | SAVEUR

Adobo Chicken Wings

Tito's Filipino-Style Chicken Wings

These are chicken wings, Filipino-style, marinated in rice vinegar, soy sauce, bay leaves, and garlic. Serve them with a creamy ginger-enriched dipping sauce and chile-dusted apple slices for a full bar snack. Get the recipe for Adobo Chicken Wings »

Matt Taylor-Gross

These are chicken wings, Filipino-style, marinated in rice vinegar, soy sauce, bay leaves, and garlic. Serve them with a creamy ginger-enriched dipping sauce and chile-dusted apple slices for a full bar snack.

Featured in: The Pride of the Philippines Makes a Killer Bar Snack

Adobo Chicken Wings
These are chicken wings, Filipino-style, marinated in rice vinegar, soy sauce, bay leaves, and garlic. Serve them with a creamy ginger-enriched dipping sauce and chile-dusted apple slices for a full bar snack.
serves 4 to 6
1 hour, 30 minutes

Ingredients

10 whole chicken wings (about 2 lbs.), tips removed, drumettes and flats separated
34 cup plus 1 Tbsp. rice vinegar
34 cup soy sauce
12 tsp. whole black peppercorns
8 garlic cloves, crushed
2 bay leaves
12 cup mayonnaise
12 cup sour cream
14 cup finely chopped cilantro
12 tsp. garlic powder
12 tsp. ground ginger
34 tsp. kosher salt
Finely grated zest of 1 lime
1 tbsp. fresh lime juice
12 tsp. ancho chile powder
1 Fuji apple, cored and cut into 14-inch-thick slices

Instructions

In a large bowl, toss the chicken wings with 34 cup rice vinegar, the soy sauce, peppercorns, garlic, bay leaves, and 1 14 cups water. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Heat the oven to 400°. Transfer the wings and marinade into a medium Dutch oven and bring to a boil. Cover the pot, and bake until the chicken wings are tender, about 30 minutes. Remove the pot from the oven, uncover, and using tongs, transfer the chicken wings to a foil-lined baking sheet. Reserve 2 tablespoons of the cooking liquid and discard the rest.
Heat the broiler. Broil the wings, flipping once, until dark brown and crispy, 8 to 10 minutes. In a small bowl, whisk the reserved cooking liquid with the remaining 1 tablespoon rice vinegar, the mayonnaise, sour cream, cilantro, garlic powder, ginger powder, 12 teaspoon salt, and lime zest, and refrigerate the mayonnaise until ready to serve.
In a medium bowl, toss the remaining 14 teaspoon salt with the lime juice, chile powder, and apple slices. Serve the wings while hot with the mayonnaise and apple slices on the side.

Latest


Recipes


Videos