Well now, if you’re lookin’ to make some good ol’ chicken wings with a Filipino twist, then you gotta try this adobo style! Ain’t nothin’ more tasty than wings cooked up with that sweet-salty flavor from the soy sauce and vinegar. I ain’t no chef, but I sure know how to get a meal on the table that’ll make the whole family smile! So grab yer ingredients and let me tell ya how to make them wings in a way that’ll stick to yer ribs!
Ingredients you’ll need:
- Chicken wings (the more the merrier, don’t be shy with ‘em!)
- Soy sauce (don’t go too light, get the good stuff)
- Vinegar (white or cane, either works fine)
- Garlic (a few cloves, smashed real good)
- Onion (one’ll do, chopped up fine)
- Bay leaves (about 2 or 3, they add a nice touch)
- Black peppercorns (just a pinch, don’t overdo it)
- Water (to help simmer everything together)
- Oil (for frying, get yourself some vegetable oil or any cheap one)
- Flour (optional, if ya want a crispy outer layer on yer wings)
Instructions:
Now first thing ya gotta do is mix all yer wet stuff together. Take yer soy sauce, vinegar, smashed garlic, onions, and bay leaves. Throw it all in a bowl, big enough to hold the wings too. Don’t forget the peppercorns! That’s the secret to makin’ it taste real good. Once it’s all in, give it a good stir. Make sure all the chicken wings are covered in that marinade. Let ’em soak in there for a good 30 minutes to an hour, if you got the time. The longer they sit, the better the flavor soaks in!
Now, after that’s done, you can heat up your pan. Get it good and hot, but not too hot! You don’t wanna burn the wings right off the bat. If you’re usin’ flour, take the wings outta the marinade and dredge ‘em lightly in the flour. This’ll give ‘em a crispy skin once they’re fried. Don’t worry if you ain’t got flour, you can skip that part and still get delicious wings!
Next, heat up your oil in a skillet, and carefully drop the wings in. Don’t crowd ’em too much, let ‘em have some space to fry up nice and golden. Fry ’em for about 5-7 minutes on each side, till they’re crispy and browned. If yer oil’s not deep enough to cover the wings, just flip ‘em a few times to make sure they cook evenly.
Once the wings are done frying, take ’em out and set ‘em aside. Now, don’t go throwin’ that marinade away, because that’s where the magic happens! Pour that leftover sauce into a pot, add a little water to thin it out, and simmer it for about 10 minutes. This will cook down into a thick, flavorful sauce that’s perfect for drizzling over yer crispy wings.
Finally, toss your fried chicken wings into that sauce and give ’em a good stir. Make sure each wing is coated with that rich, tangy goodness. You can even let it sit for a minute or two so the sauce soaks right in. Mmm, now that’s some good eatin’!
Tips and Tricks:
- If you like it spicy, add some chopped chili peppers to the marinade!
- For a real Filipino touch, you can add a little sugar to the sauce for some sweetness, just a pinch though, don’t overdo it.
- If you’re in a hurry, you can skip the frying part and just simmer the wings in the marinade. They won’t be crispy, but they’ll still be mighty tasty!
- Serve these wings with a side of rice, ‘cause you know that sauce is gonna need something to soak up!
So there ya have it! A simple way to make chicken wings adobo style, just like they do in the Philippines, but with a bit of my own spin on it. Don’t forget to share with the family, ‘cause trust me, these wings won’t last long on the table!
Tags：[chicken wings, adobo recipe, Filipino adobo, chicken wing adobo, adobo recipe, Filipino cuisine, chicken adobo, fried chicken wings, Filipino chicken wings, adobo wings]
