Chicken Wings Sauce – Adobe
Servings: 4
Calories: 388kcal
Many unique flavors are available. Prepare one or all, for game day, An assortment will insure everybody gets something to their liking. The near endless possibilities of chicken wings, elevating game day snacks to gourmet experiences. Even providing a few “naked” aka unflavored wings will not go amiss.
Print Recipe
Ingredients
- 2 pounds chicken wings patted dry
- 1 ¼ teaspoons kosher salt
- ½ teaspoon black pepper
- ¾ cup onion small white onion, thinly sliced
- 2 oz garlic cloves 2-ounce garlic head, cloves separated, peeled, and smashed (about 14 garlic cloves)
- ⅓ cup soy sauce s
- ⅓ cup white vinegar
- 2 tablespoons cooking oil
- 2 to 3 dried bay leaves
- Cooking spray
Filipino Pico
- 4 medium scallions about 1 3/4 ounces, thinly sliced (about 1/2 cup), divided
- ¼ cup cilantro divided, chopped fresh
- 1 medium Serrano pepper 3/8-ounce serrano chile (unseeded), thinly sliced (about 1/4 cup), divided
- 2 medium tomatoes about 10 ounces, cored and chopped (about 1 1/2 cups)
- 1 ½ teaspoons fish sauce such as Red Boat or Rufina
- Kosher salt to taste
Additional Ingredients
- 2 teaspoons fried garlic
- Hot cooked white rice for serving
Instructions
- Make the chicken wings
- Sprinkle chicken all over with salt and pepper. Transfer chicken to a large ziplock plastic bag; add onion, garlic, soy sauce, vinegar, oil, and bay leaves. Seal bag and toss mixture to evenly combine. Marinate chicken mixture in refrigerator at least 8 hours or up to 1 day.
- Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil. Lightly coat an oven-safe wire rack with cooking spray and set in baking sheet. Remove chicken wings from marinade, scraping o excess, and transfer to a paper towel–lined plate; pat dry. Reserve marinade in bag. Arrange wings at least 1/4 inch apart on prepared wire rack. Roast in preheated oven until browned and crisp and a thermometer inserted in thickest portion of meat registers at least 165°F, 45 to 50 minutes, flipping wings after 25 minutes.
- Meanwhile, bring reserved marinade to a boil in a small saucepan over medium. Boil, stirring occasionally, until iquid is slightly thickened and reduced to about 3 tablespoons, 14 to 16 minutes. Pour mixture through a fine wiremesh strainer set over a large bowl; discard solids. Set reduced marinade aside. While the wings bake, make the Filipino pico
- Reserve 1 tablespoon scallions, 1 tablespoon cilantro, and a few slices of serrano for garnish; set aside. Stir together tomatoes and remaining scallions, cilantro, and serrano in a medium bowl. Stir in fish sauce and season to taste with alt. Set aside.
Finish the wings
- Add chicken wings to bowl with reduced marinade and toss to coat. Transfer to a platter and garnish with reserved scallions, cilantro, and serrano. Sprinkle evenly with fried garlic. Serve immediately alongside Filipino pico and white rice.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nutrition
Calories: 388kcal | Carbohydrates: 10g | Protein: 26g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 2079mg | Potassium: 386mg | Fiber: 1g | Sugar: 2g | Vitamin A: 388IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 2mg
Tried this recipe? Click here to comment and let us know how it was!