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Adobo Chicken Wings
8 Servings
100% would make this recipe for Adobo Chicken Wings again.
Marinated in a tangy - hot sauce, these wings put an Asian spin on the traditional (orange hot sauce) version.
12 : 00
0 : 45
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Adobo Chicken Wings Ingredients
--
Marinade
--
2 tablespoons
Splenda
1/2 cup
Soy sauce
-- low sodium
1/2 teaspoon
Molasses
-- Dark Blackstrap
1 cup
Cider Vinegar
3 medium Thai Chillies -- finely diced
8 cloves
garlic
- minced fine
-- Wings --
2 medium
Bay leaves
-- lightly crushed
3 pounds
Chicken
wings
1 teaspoon
Black pepper
-- corase ground or cracked
Instructions for Adobo Chicken Wings
Mix marinade ingredients in a small saucepan and bring to a boil. Allow to steep for a few minutes while the wings are washed and prepped.
Wash the wings and separate them into first and second joints. Place them in a large bowl or plastic bag. Pour the warm marinade over the wings and mix to coat all portions. Store in refrigerator at least eight hours. Overnight marination is even better. Mix periodically thoughout the marination process.
Preheat oven to 375F.
Spread the wings in a large shallow pan and pour some of the marinade over them. Bake at 375F until well browned and tender. About 45 minutes in a conventional oven or 30 under convection.
To crisp the wings remove them from the pan and drain on paper towel. Place them under the broiler for 2-3 minutes watching carefully for burning.
We served these with well chilled dark beer.
Each (4-6 wing) serving contains an estimated:
Cals: 326, FatCals: 172, TotFat: 20g
SatFat: 5g, PolyFat: 4g, MonoFat: 11g
Chol: 84mg, Na: 600mg, K: 319mg
TotCarbs: 8g, Fiber: 1g, Sugars: 2g
NetCarbs: 7g, Protein: 29g
Adapted from Chile Pepper Magazine, Apr. 2007
Main Ingredient:
Chicken
Cuisine:
American
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Ingredient Insight - look inside this recipe
Bay Leaves
Black pepper
Chicken
Cider Vinegar
Garlic
Marinade
Molasses
Soy Sauce
Splenda
Low Sugar
Diabetic
Low Carb
Roast
Snacks
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Creative Cooking Ideas
by
Tfaura
[I made edits to this recipe.]
promfh
on May 6 2007 10:50AM
Total Time: 12:00
Active time: 0:45
You can adjust the type and number of chilies to your taste. We liked them with a fair amount of heat so part of a habanero pepper went into the mix. [I posted this recipe.]
promfh
on May 6 2007 10:47AM
Total Time: 12:00
Active time: 0:45
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