Twice Cooked Crispy Adobo Wings with Agave and Coconut Sugar Glaze

by @mrfredbriones

The World Series is here and football season has reached its midpoint. Come to think about it, hockey season and the Lebron, Wade, Bosh era is in full swing as well. So what better way to enjoy your favorite sporting events with some wings. But not any ordinary wings...twice cooked adobo wings! These are pretty easy to make and only involves a few more steps and handy appliances than your normal adobo preparation. (traditional adobo recipe coming soon)

Ingredients

1 lb of chicken wings

1 1/2 cup of low-sodium soy sauce (regular soy sauce can be used)

1/2 cup of white vinegar (I prefer cane vinegar or Datu Puti)

5 cloves of garlic

1 tbsp of sea salt

1 tbsp of black pepper

1/2 cup of organic coconut sugar (I used Lanka Sun)

4 tbsp of agave nectar

3 tbsp of olive oil

A few bay leaves

Supplies and Utensils

(you can use what ever you prefer)

Large Pot

Deep Fryer - (you can fry on the stovetop but it's definitely safer to use a deep fryer)

1 Large Mixing bowl

1 Baking rack or strainer of some sort

The first thing you need to do is to start heating your oil in the deep fryer to 375. This should take about 20 minutes depending on your machine. Put your large pot on the stove on medium heat.  Once the pot is hot enough, add the 4 tbsp of olive oil. Add your garlic to the pot and saute for 30 seconds. Then add your chicken to the pot to brown. At this point, season your chicken with the sea salt and pepper and don't forget to throw in your bay leaves.

Next, pour in your soy sauce and bring to a boil. Give your wings a good mix to even out your ingredients. Once your adobo comes to a boil, reduce your heat to simmer and cover your pot. Let your adobo cook for around 45 min. Don't keep opening your pot to stir. Just give it a once over at about midway through. Your chicken will be about 90 percent cooked but the deep fryer will do the rest.

Once your adobo is ready, transfer your chicken to your rack or strainer and let sit for 20 minutes. Don't put your chicken directly into the deep fryer because you will definitely get some nasty splashes. 

Now comes the fun part! I love deep frying because it is pretty dangerous. LOL Anyway, don't load up your deep fryer basket. Leave enough room in between your chicken for even frying. 

Drop the basket and let your chicken cook for 5 minutes. Depending on your soy sauce, the color of your chicken may very from light to dark. Don't worry, its just color. On a side note, your oil will have to reach its set temp after each batch of chicken. Many models have a ready light built in.

Once your wings are done, set them aside uncovered and prepare your glaze. Using a sauce pan, add 1/2 a cup of your adobo base from your large pot on medium heat. Now add your coconut sugar and your agave nectar and mix the ingredients. Continue until your glaze thickens. You can add more sugar or agave depending on your taste buds.

Put your wings in a large mixing bowl and add your glaze over the chicken. If you like your wings really saucy, add 1/4 cup more adobo base and 1 tbsp each of your sugar and agave. Toss the wings and serve. Enjoy.