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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.
8
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
Chicken wings with adobo sauce
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2
    garlic cloves, crushed
  • 1
    bay leaf
  • 1/2 tsp.
    (2 mL)
    ground hot peppers (adobo)
  • 1 tsp.
    (5 mL)
    dried oregano
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    SELECTED SIZES SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    red wine vinegar
  • 1/2 cup
    (125 mL)
    cold water
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  • to taste Salt and freshly ground pepper
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    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

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  • 2 lb
    (1 kg)
    chicken wings

  • sufficient quantity, oil for frying
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  • 1 1/2 cups
    (375 mL)
    corn flour
Imprimer ma sélection

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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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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