Tita Ems Chicken Wings Adobo Food

FILIPINO ADOBO CHICKEN WINGS

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.

TITA EM'S CHICKEN WINGS ADOBO

Steps:

• In a large saucepan, combine the vinegar, soy sauce, garlic, peppercorns and bay leaves. Add 1 1/4 cups water and mix well. Add the chicken wings and marinate at room temperature for 30 minutes.
• Cover pan, place over high heat and bring to a boil. Reduce heat to low and simmer, covered, until tender, 30 to 40 minutes. Remove chicken from braising liquid and set aside on a rack to drain and dry.
• In a large skillet, heat the oil, add the wings and fry until golden brown.
• Return braising liquid to a boil. Add coconut milk and bring to a simmer. Add chicken wings, coat with sauce and serve.

FILIPINO CHICKEN ADOBO WINGS

Steps:

• For the chicken: Mix together baking powder, garlic powder, salt, and black pepper in a small bowl. Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle with baking powder mixture, tossing to coat evenly. Arrange wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours.
• To make the sauce: Melt butter in a small saucepan over medium heat with bay leaf. When foaming subsides, add in garlic and red pepper flakes. Cook, stirring often, until garlic starts to brown, about 2 minutes. Stir in vinegar, soy sauce, and dark brown sugar. Bring to a boil and let simmer until sauce has thickened into a thin glaze, 10 to 15 minutes. Set sauce aside.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and are starting to brown, 30 to 40 minutes.
• Transfer wings to a large bowl. Add in sauce and toss to thoroughly coat. Transfer to a serving tray and serve immediately.

CHIPOTLE-LIME CHICKEN WINGS

Steps:

• Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
• Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
• Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
• While the wings cook, combine 1/3 cup olive oil, 3 tablespoons chopped chipotles in adobo (include some of the sauce), 3 tablespoons lime juice, 1 tablespoon minced garlic, salt and pepper in a large bowl.
• When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they're nicely browned on both sides.