Crispy Chicken Wings With Sweet & Spicy Adobo Glaze Recipe

INGREDIENTS:

For the glaze:

• 1 tablespoon butter
• 2 garlic cloves, finely minced
• 2 siling labuyo (bird's eye thai chilies), finely minced
• 1/4 teaspoon red pepper flakes
• 1 bay leaf
• 1/4 cup Sukang Iloco (or apple cider vinegar)
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• Freshly ground black pepper

For the wings:

• 2 pounds wings, cut into drumettes and flats, wingtips removed
• vegetable oil for frying

INSTRUCTIONS:

For the glaze:

1. 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.
2. 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.

For the wings:

1. 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.
2. 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. This dish goes especially well with some Filipino pickled green papaya and carrots--Atchara.

Source: Burnt Lumpia

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