Recipe for Adobo Buffalo Wings by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Adobo Buffalo Wings. This dish qualifies as a Easy level recipe. It should take you about 13 hr 30 min to make this recipe. The Adobo Buffalo Wings recipe should make enough food for 5 wings or drumettes.

You can add your own personal twist to this Adobo Buffalo Wings recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Adobo Buffalo Wings recipe.

Ingredients for Adobo Buffalo Wings

• 3/4 cup soy sauce
• 1/2 cup sugar cane vinegar
• 4 cloves minced garlic
• 1 bay leaf
• 1 teaspoon ground peppercorns
• Salt
• 5 pieces chicken wing or drumettes
• 1 teaspoon olive oil
• 4 cloves garlic
• 2 bay leaves
• 1 teaspoon peppercorns
• 1 cup soy sauce
• 3/4 cup sugar cane vinegar
• 1/2 cup brown sugar
• 2 teaspoons ketchup
• 2 teaspoons honey
• 1 teaspoon cayenne
• 1 teaspoon red chili flakes
• 1 teaspoon Worcestershire
• 3 chipotle peppers
• Salt
• 1/4 cup cornstarch
• Vegetable oil, for frying

Directions for Adobo Buffalo Wings

1. For the marinade: Combine the soy sauce, vinegar, garlic, bay leaf, peppercorns and some salt in a mixing bowl or container. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate overnight.
2. For the adobo glaze: In a saucepan over medium heat, heat the olive oil and then saute the garlic, bay leaves and peppercorns until the garlic is golden brown. Add the soy sauce, vinegar, brown sugar, ketchup, honey, cayenne pepper, red chili flakes, Worcestershire, chipotle peppers and salt to taste. Cook for 15 to 20 minutes. Mix the cornstarch with water to make a slurry, add to the glaze and continue cooking until glaze thickens. Cool down and strain.
3. Preheat the oven to 375 degrees F.
4. Take the marinated chicken and lay them on a sheet pan and par bake for 10 to 12 minutes.
5. Heat vegetable oil in a deep fryer to 375 degrees F. Take the par-baked wings and deep fry for 5 to 6 minutes.
6. Toss the freshly deep fried wings with 3 ounces of the adobo glaze.

Cookware for your recipe

You will find below are cookware items that could be needed for this Adobo Buffalo Wings recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Chicken Wing
• Chicken Recipes
• Poultry – Poultry (/ˈpoʊltri/) are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys). The term also includes birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. The word “poultry” comes from the French/Norman word poule, itself derived from the Latin word pullus, which means small animal.The domestication of poultry took place around 5,400 years ago in Southeast Asia. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. Domesticated chickens may have been used for cockfighting at first and quail kept for their songs, but soon it was realised how useful it was having a captive-bred source of food. Selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, and modern breeds often look very different from their wild ancestors. Although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises.Together with pig meat, poultry is one of the two most widely eaten types of meat globally, with over 70% of the meat supply in 2012 between them; poultry provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat. All poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning. Semi-vegetarians who consume poultry as the only source of meat are said to adhere to pollotarianism.The word “poultry” comes from the West & English “pultrie”, from Old French pouletrie, from pouletier, poultry dealer, from poulet, pullet. The word “pullet” itself comes from Middle English pulet, from Old French polet, both from Latin pullus, a young fowl, young animal or chicken. The word “fowl” is of Germanic origin (cf. Old English Fugol, German Vogel, Danish Fugl).
• Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
• Marinating Recipes
• Deep-Frying