If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
cup white vinegar
cup cup soy sauce (preferably Kikkoman)
teaspoon black peppercorns, crushed or very coarsely grated
tablespoon brown sugar
cloves garlic, smashed and coarsely chopped
dried bay leaf (optional)
pounds chicken wings, excluding wing tips
- 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.
- 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.
- Remove bay leaf. Transfer wings to a platter and serve with any remaining sauce on the side.
- This recipe was entered in the contest for Your Best Chicken Wings