Filipino Chicken Adobo Wings
Building on the sharp and tart garlic and vinegar combo that's a Filipino standard, these wings are also sweet and spicy, making them go beyond their adobo influence.
Author: Reposted from Josh - The Meatwave
Serves: 4 to 6 servings
For the Wings
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 lb chicken wings, cut into drumettes and flats
For the Sauce
- 2 tbsp butter
- 1 bay leaf
- 1 tbsp minced fresh garlic, about 3 large cloves
- ¼ tsp crushed red pepper flakes
- ⅓ cup apple cider vinegar
- 2 tbsp soy sauce
- 2 tbsp dark brown sugar
- Freshly ground black pepper, to taste
For the Wings
- Mix together baking powder, garlic powder, salt, and black pepper in a small bowl. Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle with baking powder mixture, tossing to coat evenly.
- Arrange wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours.
To Make the Sauce
- Melt butter in a small saucepan over medium heat with bay leaf. When foaming subsides, add in garlic and red pepper flakes. Cook, stirring often, until garlic starts to brown, about 2 minutes. Stir in vinegar, soy sauce, and dark brown sugar. Bring to a boil and let simmer until sauce has thickened into a thin glaze, 10 to 15 minutes. Set sauce aside.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and are starting to brown, 30 to 40 minutes.
- Transfer wings to a large bowl. Add in sauce and toss to thoroughly coat. Transfer to a serving tray and serve immediately.