Honestly I’ve never heard of crispy adobo before. All the while I thought I created something new! Naadik pa nga ako. And for quite sometime I was in this ‘adobo mode’ when using chicken wings. Not until Erwin mentioned to me that it is big in Manila and that many have been trying to recreate it based on the restaurant (don’t know which one though) that first made it. Oh well, OK laang naman. Talagang ganun. Una-una lang. Anyway, here is my version – still saucy exactly the way the kiddo loves it.
Ingredients:
500g chicken wings
3-4 cloves garlic, crushed
1/3 cup vinegar
3/4 cup chicken stock (preferably homemade)
1 bay leaf
Peppercorns
2-3 tbsp dark soy sauce
Marinate chicken wings with all of the other ingredients including chicken stock for at least 2 hours. When ready, bring to boil then simmer with the lid on for half an hour.
Uncover pot and cook for another 5 minutes or until tender. Scoop out chicken wings and set aside to dry while you prep the sauce. Bring sauce to boil and cook for another 5 minutes until reduced by half (or about a cup of sauce left). Taste and adjust seasoning according to your liking.
Heat oil in a separate non-stick pan. Fry chicken wings in batches over medium heat for approximately 2 minutes each side or until crisp and brown.
Serve with the reduced sauce.
Sometimes I serve the wings with steamed or baked potato wedges.
Also, check out Erwin’s crispy pork in adobo sauce. Yum.
- 500g chicken wings
- 3-4 cloves garlic, crushed
- ⅓ cup vinegar
- ¾ cup chicken stock
- 1 bay leaf
- Peppercorns
- 2-3 tbsp dark soy sauce
- Marinate chicken wings with all of the other ingredients including chicken stock for at least 2 hours.
- When ready, bring to boil then simmer with the lid on for half an hour.
- Uncover pot and cook for another 5 minutes or until tender. Scoop out chicken wings and set aside to dry while you prep the sauce.
- Bring sauce to boil and cook for another 5 minutes until reduced by half (or about a cup of sauce left). Taste and adjust seasoning according to your liking.
- Heat oil in a separate non-stick pan. Fry chicken wings in batches over medium heat for approximately 2 minutes each side or until crisp and brown. Serve with the reduced sauce.
Our neighbor used to cook adobo this way, but she didn’t tell us the secrets behind it. Now, I can try doing it, but I am quite hesitant to try it as the chicken skin might stick to the pan when fried.
Hopping from Food Trip Friday.
Jenn recently posted Celebrating Mom’s 63rd Birthday
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.
Wow, this looks so good, and the sauce is perfect with rice!
the food dude recently posted Dude for Food on Facebook, Like!
That is so mouth-watering. That recipe is a must-try!
Cheers!
Tito Eric of Panglao Island, Bohol recently posted The 40th year of the declaration of Martial Law
Frankly, I am drooling! ^_^
Kim,USA
Kim,USA recently posted From Above
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.
Luna Miranda recently posted No last word…/SWF
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
Leah H. recently posted Chocolate Donut with Blue Sprinkles
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!
maiylah recently posted Rain Drops
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!