FILIPINO ADOBO CHICKEN WINGS

Filipino Adobo Chicken Wings image

Chicken wings taste great when cooked adobo style ¿ braised in a marinade of vinegar, soy sauce and spices. The banana ketchup, a homemade version of the traditional Filipino store-bought condiment, complements the savory wings with its chutney-like sour-and-sweet flavor.

Provided by Food Network Kitchen

Categories main-dish

Time 3h40m

Yield 6 to 8 servings

Number Of Ingredients 21

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Ingredients

2 cups white-wine vinegar
2 cups low-sodium soy sauce
2 tablespoons freshly ground black pepper
2 heads garlic, cloves separated, smashed and peeled
12 bay leaves
4 pounds chicken wings, split at the joint, wingtips removed and discarded
1 tablespoon vegetable oil
1/4 cup finely chopped yellow onion
1 1/2 teaspoons minced peeled ginger
1/4 teaspoon ground turmeric
1/8 teaspoon ground allspice
1 clove garlic, minced
1/2 jalapeno, stemmed, seeded and minced
1 1/2 teaspoons tomato paste
2 very ripe bananas, mashed until smooth (about 1 cup)
1/4 cup white wine vinegar
1/4 cup packed light brown sugar
1 tablespoon soy sauce
1 tablespoon dark rum (optional)
1 large yellow onion, thinly sliced
2 tablespoons thinly sliced flat-leaf parsley leaves

Steps:

Combine the vinegar, soy sauce, pepper and smashed garlic in a blender and puree until smooth. Pour the mixture into a 12-inch wide, 2 1/4-inch deep nonstick skillet, stir in the bay leaves and submerge the wings in the marinade. Refrigerate for at least 2 hours and up to 6 hours.
Meanwhile, make the Banana Ketchup: Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Stir in the ginger, turmeric, allspice, garlic and jalapeno and cook, stirring until fragrant, about 1 minute. Add the tomato paste and cook, stirring until lightly caramelized, about 1 minute. Add the mashed bananas, vinegar, brown sugar, soy sauce and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Scrape the sauce into a bowl, press a sheet of plastic wrap against the surface and let cool. You should have about 1 cup.
Remove the skillet from the refrigerator and place over high heat. Once the marinade begins to bubble, cook the wings, gently moving them around and flipping occasionally, until cooked through, about 25 minutes. Use tongs to transfer the chicken wings to a bowl and set aside. Stir the onion into the sauce and continue cooking over high heat, stirring occasionally, until the sauce is reduced to a glaze and the onions are soft, 5 to 10 minutes. Pour the glaze and onions over the chicken wings and stir to coat evenly.
Transfer the wings to a serving platter and top with parsley. Serve with banana ketchup on the side.

*** Explore more Filipino Adobo Chicken Wings Recipes »

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Aayusha Bist

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I'm always looking for new ways to cook chicken, and this recipe definitely fits the bill. The chicken was so flavorful, and the sauce was amazing.

Mrs Mitu Shaikh MrsMituShaikh

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This recipe is a great way to introduce kids to new flavors. My kids loved the chicken, and they even asked for seconds.

ROBIUL AUYAL

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I'm not sure what I did wrong, but my chicken turned out dry and tough. I followed the recipe exactly, so I'm not sure what happened.

Jeydi Gomez

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This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.

Rukshan Malinda

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I love the simplicity of this recipe. It's just a few ingredients, and it's so easy to make. And the results are always delicious.

Robert Icenogle

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This recipe is a bit too sweet for my taste. I would reduce the amount of sugar next time.

Ngcobo Lungile

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I'm not a big fan of adobo, but this recipe changed my mind. The chicken was so juicy and flavorful, and the sauce was perfect.

Gulshan Shafique

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This recipe is a great way to use up leftover chicken. I had some grilled chicken in the fridge, and I used it to make this dish. It was delicious!

Chidera Obula

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The chicken was a bit dry, but the sauce was amazing. I'll definitely try this recipe again, but I'll cook the chicken for a shorter amount of time.

Andrew Larkin

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I love this recipe because it's so easy to make. I can throw it together in a few minutes, and it's always delicious.

Monyana Monau

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I've made this recipe several times now, and it's always a hit with my family and friends. The chicken is always cooked perfectly, and the sauce is tangy and sweet.