Chicken wings with adobo sauce

Chicken wings with adobo sauce
  • 8 servings
  • 0:30 Preparation
  • 0:30 Cooking
  • 1:00 Total Time


Add all
  • 2

    garlic cloves, crushed

  • 1

    bay leaf

  • 1/2 tsp.
    (2 mL)

    ground hot peppers (adobo)

  • 1 tsp.
    (5 mL)

    dried oregano

  • 1 Tbsp.
    (15 mL)

    red wine vinegar

  • 1/2 cup
    (125 mL)

    cold water

  • to taste Salt and freshly ground pepper

  • 2 lb
    (1 kg)

    chicken wings

  • sufficient quantity, oil for frying

  • 1 1/2 cups
    (375 mL)

    corn flour


Put the garlic, bay leaf, peppers, oregano, vinegar, water, salt and pepper in a casserole. Bring to a boil.

Let simmer for 10 minutes, then drop in the chicken wings.

Poach them in the simmering liquid over medium heat for 15 minutes.

Meanwhile, heat the oil to 340°F (175°C).

Pour the corn flour into a brown paper bag. Set aside.

Use a skimmer ladle to remove the wings from the sauce and place them in the paper bag.

Thoroughly coat the wings with the flour, remove from the bag and fry in the hot oil for about 5 minutes or until they turn golden brown. Let the sauce reduce by half.

Strain and pour into a bowl. Use as a spicy dipping sauce for the wings.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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