Ingredients
For the Chicken Wings:
1 kg chicken wings (cut into drumettes and wingettes)
Salt and pepper, to taste
1 tsp garlic powder (optional)
1 tsp onion powder (optional)
1/2 cup cornstarch or potato starch (for extra crispiness)
1/2 cup all-purpose flour
Cooking oil (for deep frying)
For the Adobo Glaze:
1/4 cup soy sauce
1/4 cup cane vinegar (or white vinegar)
4-5 cloves garlic (minced or crushed)
2 tbsp brown sugar (adjust to taste)
2 pcs dried bay leaves
1/2 tsp whole peppercorns (or 1/4 tsp ground black pepper)
1/4 cup water (optional, to adjust glaze consistency)
1 tbsp cornstarch mixed with 1 tbsp water (optional, for thickening)
Instructions
Step 1: Prep and Season the Wings
Clean and pat dry the chicken wings.
Season with salt, pepper, garlic powder, and onion powder. Mix well and let sit for at least 15 minutes (longer if possible).
Step 2: Coat the Wings
In a bowl, mix the cornstarch and all-purpose flour.
Dredge the wings in the flour mixture, ensuring each piece is evenly coated. Shake off excess.
Step 3: Fry the Wings
Heat enough cooking oil in a deep pan over medium-high heat.
Once the oil is hot (around 175°C or 350°F), fry the wings in batches.
Fry for 8-10 minutes or until golden brown and crispy.
Remove and drain on a wire rack or paper towels.
Step 4: Make the Adobo Glaze
In a saucepan, combine soy sauce, vinegar, garlic, brown sugar, bay leaves, and peppercorns.
Bring to a gentle boil over medium heat. Stir occasionally.
Simmer for 5-7 minutes until the sauce slightly thickens.
Optional: For a thicker glaze, add the cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and stir until thickened.
Remove bay leaves once desired consistency is reached.
Step 5: Glaze the Wings
Toss the crispy fried wings in the warm adobo glaze until fully coated.
Serve immediately while hot.
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