28 October, 2015
Adobo Chicken Wings
These are chicken wings, Filipino-style, marinated in rice vinegar, soy sauce, bay leaves, and garlic. Serve them with a creamy ginger-enriched dipping sauce and chile-dusted apple slices for a full bar snack.
10 whole chicken wings (about 2 lbs.), tips removed, drumettes and flats separated
3⁄4 cup plus 1 Tbsp. rice vinegar
3⁄4 cup soy sauce
1⁄2 tsp. whole black peppercorns
8 garlic cloves, crushed
2 bay leaves
1⁄2 cup mayonnaise
1⁄2 cup sour cream
1⁄4 cup finely chopped cilantro
1⁄2 tsp. garlic powder
1⁄2 tsp. ground ginger
3⁄4 tsp. kosher salt
Finely grated zest of 1 lime
1 tbsp. fresh lime juice
1⁄2 tsp. ancho chile powder
1 Fuji apple, cored and cut into 1⁄4-inch-thick slices
Heat the oven to 400°. Transfer the wings and marinade into a medium Dutch oven and bring to a boil. Cover the pot, and bake until the chicken wings are tender, about 30 minutes. Remove the pot from the oven, uncover, and using tongs, transfer the chicken wings to a foil-lined baking sheet. Reserve 2 tablespoons of the cooking liquid and discard the rest.
Heat the broiler. Broil the wings, flipping once, until dark brown and crispy, 8 to 10 minutes. In a small bowl, whisk the reserved cooking liquid with the remaining 1 tablespoon rice vinegar, the mayonnaise, sour cream, cilantro, garlic powder, ginger powder, 1⁄2 teaspoon salt, and lime zest, and refrigerate the mayonnaise until ready to serve.
In a medium bowl, toss the remaining 1⁄4 teaspoon salt with the lime juice, chile powder, and apple slices. Serve the wings while hot with the mayonnaise and apple slices on the side.
Source: SaveurBest Cast Iron Cookware