Author Notes
Filipinos have this thing about garlic and vinegar--if those two ingredients aren't actually in a dish, then a saucer of the mixture will be on the side as a dipping sauce. This is based on my mother's adobo recipe, which, besides being full of flavor, is unbelievebly easy. —betteirene
Ingredients
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1/2 cup
white vinegar
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1/2 cup
cup soy sauce (preferably Kikkoman)
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1/4 teaspoon
black peppercorns, crushed or very coarsely grated
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1 tablespoon
brown sugar
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3
cloves garlic, smashed and coarsely chopped
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1
dried bay leaf (optional)
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3 pounds
chicken wings, excluding wing tips
Directions
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Combine all ingredients, except chicken wings, in a Dutch oven with a non-reactive finish. Stir until sugar is dissolved. Add chicken wings, cover, and refrierate for at least one hour and up to three hours.
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Over high heat, bring to a boil. Reduce heat slightly and cook, uncovered, for a half hour or until wings are cooked through and marinade has reduced to a syrupy glaze.
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Remove bay leaf. Transfer wings to a platter and serve with any remaining sauce on the side.
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