Adobo Chicken Wings

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.

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.
Yield: serves 4 to 6
Time: 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 1/4-inch-thick slices

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.