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Chicken wings with adobo sauce https://www.metro.ca/userfiles/image/recipes/ailes-poulet-sauce-adobo-4890.jpg PT30M PT30M PT1H00M
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.
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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
Chicken wings with adobo sauce

Chicken wings with adobo sauce

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  • Gluten-free
  • Lactose-free
8
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

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Ingredients

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  • 2
    garlic cloves, crushed
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  • 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
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    IRRESISTIBLES MODENA BALSAMIC VINEGAR

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  • 1/2 cup
    (125 mL)
    cold water

  • to taste Salt and freshly ground pepper
  • 2 lb
    (1 kg)
    chicken wings
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    FROZEN, 810 g - 1.02 kg, SELECTED VARIETIES



  • sufficient quantity, oil for frying
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    MAZOLA CANOLA OR CORN OIL

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  • 1 1/2 cups
    (375 mL)
    corn flour
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Preparation

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

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