Comments on: Saucy Pan-Fried Crispy Chicken Wings Adobo

By: Iska

Iska — Thu, 27 Sep 2012 21:03:54 +0000

Thanks for that info, Maiylah! Didn’t know that. My mom would cook the meat until the sauce dries up then add oil to fry them up. Yum browned flavorful adobo meat but never crispy. Probably few crispy bits but that’s all.

Thanks for the feature!

By: maiylah

maiylah — Thu, 27 Sep 2012 13:37:28 +0000

that’s what i usually do with my chicken when i fry them…we jokingly call it “double dead” because of the process. lol. i think that’s also the way some of the folks in the province (Visayas and Mindanao) cook their pork adobo. really yummy because all those seasonings have already seeped into the meat (and fat).

thanks so much for sharing over at Food Friday, Iska
ps. congrats on being the featured player this week!

By: Iska

Iska — Sun, 23 Sep 2012 21:00:56 +0000

Jenn, I was, too. But they just won’t Use more oil to do this, the way you do deep-frying. 2 mins each side should be enough.

By: Leah H.

Leah H. — Sat, 22 Sep 2012 04:51:39 +0000

Ang sarap naman, crispy adobo? Surely, yummy, yum, yum. Eh, kahit adobo alone lng sarap na pina crispy pa..Hmmn, want some:)

Visiting from FTF- hope you can stop by:)

http://myrecipecollection.info/2012/09/chocolate-donut-with-blue-sprinkles.html

By: Luna Miranda

Luna Miranda — Sat, 22 Sep 2012 02:47:55 +0000

this would make a great pulutan!:p
i cook crispy fried chicken wings but it wasn’t cooked in marinade—mas masarap yata to.:p will try this.

By: Kim,USA

Kim,USA — Fri, 21 Sep 2012 15:43:56 +0000

Frankly, I am drooling! ^_^ Kim,USA