Baked Chicken Wings Adobo

I have cooked chicken wings adobo the way I would cook pork adobo. Same method, just different meat, with minor changes in cooking time. This turns the chicken wings so tender that most of the meat falls completely off of the bones. Well one time, I wanted to actually have the wings. I mean finger-licking good adobo wings where I could actually hold a chicken wing in one piece. I found a way of having the chicken wings intact by baking it first.

INGREDIENTS:
10 chicken wings
1 cup of flour
4 cloves of garlic, finely chopped
1 thumb-sized ginger, finely chopped
sprinkle black pepper
3 bay leaves
2 1/2 cups of water
1/2 cup soy sauce
1/2 cup vinegar
3 medium red potatoes, quartered

Preheat the oven to 355°

Drench the chicken wings with the flour. Lay the wings onto a sheet pan, bake them in the oven for about 25-30 minutes.

While the chicken wings are cooking, simmer the adobo sauce.

In a pot, combine water, soy sauce, vinegar, garlic, ginger, pepper, and bay leaves. Cover and simmer to reduce. Once reduced in about half (or just a little more than half), add the potatoes. Cook until fork tender. Make sure you’re not losing the sauce. Just add more water if necessary. Stir a few times.

Once the chicken wings are baked, add them into the pot of reduced sauce and potatoes. Stir gently to coat the chicken wings with the sauce. Just let it cook for 3-5 more minutes.

I loved how the chicken wings absorbed the sauce and maintained it’s shape. So you’ll be eating the wings like regular chicken wings with all it’s adobo flavor. It’s a finger lickin’ dish that’s for sure.