Adobo Chicken Wings

Adobo Chicken Wings

3 reviews, 5 star(s). 100% would make again

Ready in 12 hours

Marinated in a tangy - hot sauce, these wings put an Asian spin on the traditional (orange hot sauce) version.


-- Marinade --
1/2 cup Soy sauce; low sodium
1 cup Cider vinegar
8 cloves garlic; minced fine
2 medium Bay leaves; lightly crushed
1 teaspoon Black pepper; corase ground or cracked
2 tablespoons Splenda
1/2 teaspoon Molasses; Dark Blackstrap
3 medium Thai Chillies; finely diced
-- Wings --
3 pounds Chicken wings

Original recipe makes 8 Servings



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


BigOven Tip: Easily make this ahead of time!

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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Comment or review

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 4y ago

[I made edits to this recipe.]
promfh 8y ago

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 8y ago

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