Adobo Chicken Wings
Marinated in a tangy - hot sauce, these wings put an Asian spin on the traditional (orange hot sauce) version."I loved this recipe. The wings were crispy and had great flavor. I didn't have bay leaves, peppers and decided not to use the splenda. Will make these wings again using the peppers for some extra heat." - butterpecanzz
Yield: 8 Ready in 12 hours
177 people trying soon
Verified by stevemur
|-- Marinade --|
|1/2 cupSoy sauce; -- low sodium|
|1 cupCider vinegar|
|8 clovesgarlic; - minced fine|
|2 mediumBay leaves; -- lightly crushed|
|1 teaspoonBlack pepper; -- corase ground or cracked|
|1/2 teaspoonMolasses; -- Dark Blackstrap|
|3 mediumThai Chillies; -- finely diced|
|-- Wings --|
|3 poundsChicken wings|
Adobo Chicken Wings Preparation
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
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.
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