The biggest day in American sports is almost here, and soon living rooms across the nation will be filled with football-lovin’, beer-drinkin’, weird body-paint-wearin’ fans. But a Game Day party without food would hardly be a party at all (and certainly not a “super” one). Classics like pizza, nachos, chili, and guacamole are always welcome, but how about something new this year? Take the esteemed buffalo wing, and give it some Filipino flair. Burnt Lumpia’s spicy-sweet adobo wings are not only a tantalizing twist on the all-American classic, but they might just be the best wings you’ve ever had.
That’s right. I went there.
After I read the recipe for the first time, I just couldn’t stop thinking about it until I was stuffing my face with the ambrosial wings it described. The crispiness of the wings, the requisite kick of spice, and the tangy-sweetness of the adobo-inspired glaze was an even better combination than I’d imagined. Plus, there’s no need for a deep fryer, and they were ready to enjoy in no time. It was love at first bite.
I’ve made them countless times since. In fact, I’ve even made them quite a few times since I started up PopArtichoke, and while I always intended on taking photos and posting this gem of a recipe, these wings seemed to disappear before I could even whip out my camera. But this time around, I exercised a little self-control long enough to get a few snapshots to share with you.
As I was cropping one of the photos, my roommate walked in to tell me something. But by the time he left the room he was hopelessly craving these wings.. just from the picture. If that isn’t a testament to the addictive, transcendental properties of adobo wings, then I don’t know what is.
Adobo-Glazed Chicken Wings
—adapted from Burnt Lumpia—
Makes 2 pounds of wings
- 2 tablespoons unsalted butter
- 4 cloves of garlic, minced
- 4 bird’s eye chiles, minced
- 1/2 teaspoon red pepper flakes
- 2 bay leaves
- 1/2 cup apple cider vinegar
- 1/4 cup soy sauce
- 2 tablespoons light brown sugar
- Black pepper, freshly ground
- 2 pounds chicken wings
- Vegetable oil (for frying)
1. Heat a saucepan over medium-high heat and add the butter. Once melted, add the garlic, chiles, red pepper flakes, and bay leaves. Stir and sauté until the garlic is lightly golden and fragrant, 1-2 minutes.
2. Slowly add the apple cider vinegar, soy sauce, and brown sugar to the pot. Add freshly ground black pepper and stir. Turn up the heat, bring the sauce to a boil, then bring the heat all the way down to low. Let simmer for 10-20 minutes until sauce is reduced and thickened into a glaze.
3. As the glaze is simmering, prepare the chicken. First, cut the tips off the wings. Next, cut the wings in half at the big joint. Pat the wings dry (if needed) and keep them close at hand for when you start frying.
4. In a large, heavy skillet or pot, add vegetable oil up to about an inch high. (Personally, I like to use a taller pot with a smaller diameter so I don’t have to use as much oil.) Heat the pot over medium-high heat until the temperature is 350-375°F.
5. Once the oil is up to temperature, you’re ready to start frying! Carefully add the wings to the pot, working in batches if needed. Cook the wings for 8-10 minutes, flipping if necessary, until golden brown. When they’re done, move the wings to a plate covered in paper towels to drain off the excess oil. If working in batches, tent the cooked wings in foil to keep them warm as you fry up the rest.
6. When all of the tasty wings are fried and drained, put them all in one large bowl. Remove the bay leaves from the glaze and stir. Pour the glaze over the wings. Toss with a wooden spoon until the wings are well-coated.
7. Serve immediately with your favorite dip and/or veggies.
In my opinion, these wings are best with a cool, creamy blue cheese dip. If that sounds good to you, you’re in luck! I’ve posted my recipe HERE.
These wings are, if you will, “a touchdown of tastiness”… and as long as you don’t actually use that phrase, they should be a hit at your game day celebration. Heck, they’re good for any celebration, or just any time you’re hungry!
Lastly, don’t forget to check out Burnt Lumpia if you haven’t already. It’s truly of of my favorite food blogs out there, and Marvin never fails to provide tempting recipes, tasty innovations (like these wings I’ve been going on about) and hilarious posts that are always a joy to read. Thanks Marvin!