Home > home > The Crumb Stash: The First Sunday In February…

The Crumb Stash: The First Sunday In February…

…is when I load up on Doritos and chicken wings.  This year, the crowd was small at our house.  Unlike, the previous year, we weren’t quite up to the challenge of hosting, so the invite list was compendiary – just us and the boos.  The least number of witnesses to my chicken wing debauchery, the better, I say.

Being that it was such a very small group, we decided to up the ante and make three kinds of wings, just to make it feel more celebratory.  That’s right, people.  Three freakin’ kinds of chicken wings.  It’s was like we were at Wing Stop, but we were at home.  Troy Aikman would’ve been proud.

On the menu was old-reliable – buffalo wings made with buttah and Frank’s Red Hot Sauce.  We also made Honey Mustard chicken wings because, well it’s delicious.  And of course, how could we not make Chicken Wings with Adobo Sauce?!?  That would be a sacrilege, and I’d for sure have my Filipino revoked.

Crispy Chicken Wings with Sweet and Spicy Adobo Glaze

adapted from Burnt Lumpia

Makes 2 pounds of wings (about 15-20 pieces)

The sauce in this recipe makes just enough glaze for 2 pounds of chicken wings. If you’d like more sauce for dipping, double the glaze recipe.

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

For the glaze:
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.

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:
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.

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.

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