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Filipino Adobo Oven Fried Chicken Wings

Chicken wings are coated in cornstarch, baked in the oven until crispy and tossed with Filipino adobo sauce made of soy sauce, vinegar, garlic and sriracha. I eliminated the deep frying part which result in greasy wings and a pan of used cooking oil. This is still crispy and is best when you eat it right after cooking.
Course Appetizer, Main Course, Snack
Cuisine Filipino
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Author Maria

Ingredients

  • 3 lbs chicken wings separated into drummetes and flats
  • 1/2 cup cornstarch
  • 2 tsp garlic powder
  • 2 tsp salt
  • 1 tsp ground black pepper

Sauce

  • 2 tbsp olive oil
  • 1 pc bay leaf
  • 4 cloves garlic minced
  • 1/2 cup vinegar
  • 1/2 cup soy sauce
  • 3 tbsp brown sugar or honey
  • 1/3 cup sriracha sauce
  • 1/3 cup water
  • 1 tbsp red pepper flakes optional
  • 1 tsp chopped cilantro for garnish optional

Instructions

  1. Preheat oven to 425 F.

  2. Pat chicken wings dry with paper towels. Mix together cornstarch, salt, pepper and garlic powder.

  3. Place wings in a big container with cover and mix with the cornstarch mixture. Shake until evenly coated. For best results, let the chicken sit in the refrigerator laid out on a baking sheet for an hour or so.

  4. Bake chicken in the oven for 30 to 40 minutes until skin is crispy.

  5. While chicken is baking, make the sauce. In a saucepan, heat olive oil. Add garlic and let cook for 1 minute. Add red pepper flakes if desired and bay leaf and cook a minute more. Add vinegar, soy sauce, sriracha, water and sugar. Let simmer until sauce is thick and the sugar is melted, about 10 minutes. Set aside.

  6. Take chicken out of the oven when done and move to a large bowl. Add sauce and toss to coat. This is cooked and can be served right away or you can go to the next step to broil it if you want the sauce to stick to the wings more.

  7. Place the chicken back on the sheet and broil for 5 minutes. Serve immediately.