Ilonggo-style chicken (wings) adobo
2 lbs chicken wings
1/4 cup achuete soaked in about 1/2 cup hot water
2-3 pcs bay leaf
6 cloves garlic, sliced
1 small/medium onion, sliced
1/2 teaspoon garlic
1 inch ginger, sliced
1 teaspoon whole peppercorns
1-2 tablespoon soy sauce
1-2 tablespoon sugar or substitute dissolved in 2 tablespoon vinegar
1 tablespoon oil (Coconut, palm, avocado)
✅️ Heat deep pan or wok in medium heat. Add oil.
✅️ Once oil is hot enough (but not smoking hot), add cleaned, washed and dried chicken wings (or whatever cut you'd prefer) and allow the chicken to "sweat" and let it's natural juices and oil come out. About 5-7 minutes. Chicken will be half-cooked at this time.
✅️ Add garlic, onions, ginger, bay leaf, salt, peppercorns, achuete-soaked water and soy sauce. Give the mixture a quick toss to combine all ingredients then cover and allow to simmer. Remember, heat should only be in medium setting to allow the juices and flavors to slowly combine. This takes about 10-15 minutes. Check once in a while to make sure liquid is not completely dried up and chicken is not burnt.
✅️ The liquid should've reduced ag this point, last is to add the vinegar and sugar mixture. And again, after a quick toss/mixing allow to simmer for another 10 minutes.
✅️ At this point, you will notice the liquid has been reduced to a point where there's just mostly oil in there but at the same time you can feel and taste the sticky, sweet and tangy flavors that's been incorporated in your chicken.❤
Best served with rice but being on low-carb, could be eaten with a side of almost anything- hardboiled eggs, lettuce, cauliflower *steamed or riced, etc. It's all up to you!
The recipe and process are just what I've been doing in my home kitchen and sharing to you if in case you also wanna try them. Salt and other flavors may be adjusted to suit your taste and preference. Again, I'm not a professional chef or cook, just happy to share my love for food and cooking!❤🥰😍