June 30, 2016
Poultry, Chicken, Appetizers,
Asian, Easy/Beginner Cooking, Quick Meals, Father's Day, Game/Sports Day, Gluten-Free, No Eggs, Wings more
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"This is a recipe from "Burnt Lumpia" food blog by Marvin Gapultos that I found online at burntlumpiablogdotcom/2010/01/crispy-chicken-wings-with-adobo-glaze.html. He is also the author of "The Adobo Road", a Filipino Cookbook. Posting for the Culinary Quest 2016. I am posting the recipe as written, but feel free to reduce the amount of peppers(as he also suggests), as he is used to spicy foods on a daily basis. Also feel free to lighten this up by grilling the wings and then tossing them in the sauce or even basting the wings with the sauce towards the end of grilling. The sauce in this recipe makes just enough glaze for 2 pounds of chicken wings. If you’d like more sauce for dipping, double the glaze recipe. This recipe makes 2 pounds of wings (about 15-20 pieces) so depending on whether it is an appetizer along with many other appetizers, or a meal, will determine the servings."
Melt the butter in a small saucepan over medium heat. Add the garlic, chilies, red pepper flakes, and bay leaf and sauté for 1-2 minutes until the garlic just starts to brown.
Add the vinegar, soy sauce, brown sugar, and black pepper and stir to combine. Bring sauce to a boil, then reduce heat to low and simmer for 10-15 minutes, until sauce reduces and thickens a bit.
Add vegetable oil to a large skillet to reach depth of 1 inch. Heat over medium-high heat until oil reaches 350-375°. Add wings to skillet. Cook for 8-10 minutes until wings are golden. Transfer wings to paper towels to drain.
When all wings are cooked, place them into a large bowl. Pour the glaze over the chicken wings and toss to coat. Discard the bay leaf. Serve immediately.
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