Oven-fried, tender-crispy chicken wings with an addictive blast of that unmistakable tangy, sweet heat of Filipino adobo, kicked up to new levels of fiery frizzle sizzle.
I'm having so much fun exploring the Filipino part of my heritage. (Thanks, Dad!) Now, I just can't understand what took me so long to catch onto the delectably unique layering of flavors that so many traditional dishes from the Philippines are known for. Flavors that like to reach out and hit you right in the kisser. Pow!
*Thanks to Burnt Lumpia food blog for inspiring me to create some hot wings with a definite vinegary tang of Filipino adobo that has become one of our family's favorite standby dishes.* —TheLastWonton
Test Kitchen Notes
These were delicious and a nice departure from normal hot wings. I used a single habanero, and they came out moderately spicy. I would use two habaneros if you want some serious heat! They were nicely crispy, the meat was tender, and the sauce had a delightful tanginess. Next time, I would reduce the sauce more than the recipe called for; I would have liked it to be thicker and stickier so that more of it stuck to the wings. I will definitely try this one again! —ReganA
4 to 6
For the glaze
cloves of garlic, minced
1 to 2
habanero chili peppers, minced
apple cider vinegar
dark soy sauce
(heaping) brown sugar
3/4 to 1 teaspoons
coarsely ground black pepper
For the wings
chicken wings, tips removed
peanut, corn, olive, canola or vegetable oil
(heaping) granulated garlic powder
kosher or sea salt
freshly ground black pepper
In This Recipe
Heat a small pot over medium-high heat and add 2 tablespoons butter. Once melted, add the garlic and habaneros. Stir and sauté until the garlic is lightly golden and fragrant, 1 to 2 minutes.
Slowly add the apple cider vinegar, soy sauce, brown sugar and 3/4 to 1 teaspoon black pepper to the pot. Bring the sauce to a boil, reduce heat, and let simmer for 10 to 15 minutes until sauce is reduced and thickens a bit. Set aside.
Preheat oven to 400 degrees. Very lightly oil a large rimmed baking sheet. Dry chicken wings with paper towels and place in large bowl. In a cup, mix together melted butter, peanut oil, garlic powder, salt and 3/4 teaspoon black pepper. Pour over wings in bowl, mix, and massage seasoning mixture onto the wings to coat. Lay wings out, not touching, on prepared baking sheet.
Bake wings for 45 to 55 minutes until toasty brown and cooked through. Place cooked wings in a large bowl, drizzle with adobo glaze, gently toss to coat evenly and serve up with some blue cheese dressing and frosty beer. HA-CHA-CHA!