I looooove chicken adobo, and wanted to create a snacky version of my favorite comfort food. Here it is, in all of it’s soy sauce’d, vinegar-y glory – the adobo sticky wing.
Chicken adobo is a very personal dish – some people like it a bit more salty, some like it very sour. I like mine somewhere in the middle, so I use equal parts of both. Be sure to adjust according to your taste.
- 2 pounds chicken wings (tips removed and split at the joint if whole)
- 1/4 cup cornstarch
- 2 tbsp vegetable oil, more as needed
- 6 cloves garlic, minced
- 2 tbsp minced fresh ginger
- 1/3 cup soy sauce
- 1/3 cup cane vinegar (apple cider vinegar will also work)
- 3 tablespoons sugar
- 2 bay leaves
- freshly cracked black pepper, to taste
- 2 stalks green onion, thinly sliced
- Pat the chicken wings dry. Toss with cornstarch for a light coating.
- In a large nonstick skillet or a ceramic Dutch oven, heat oil over medium high heat. Cook the chicken wings until golden, about 10 minutes, turning once. Be careful not to overcrowd the pan, or the chicken won't brown well - do this step in batches if necessary. Add the garlic and ginger to the chicken and sauté until fragrant, about a minute.
- Add in soy sauce, vinegar, 1/3 cup water, sugar, bay leaves and black pepper (I use about 1 tbsp of pepper, which may be a lot for some of you - adjust to your liking). Bring to a simmer, cover and cook over medium heat for 8 minutes, stirring half way through. Uncover and continue to cook over medium high heat, stirring occasionally until the sauce thickens into a glaze and the wings are fully cooked, about another 8 minutes. Serve sprinkled with sliced green onions.