This dish serves as a game day favorite or dinner with a side of white rice or French fries. It's served with a fresh Filipino pico ensalada.
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| Julian's Adobo Chicken Wings with Filipino Pico |
The original recipe was from Dallas, Texas chef Anna Swann and a modern take on the classic Filipino chicken adobo that her father used to make.
The classic Mexican pico de gallo, sometimes called salsa fresca, is a tasty side dish that’s perfect with these wings or really any grilled or roasted meat. Filipinos make something similar which we they call ensalada or sometimes Filipino pico. You can use the peppers and heat of your choosing. Remove the seeds from serrano peppers if you want less heat. I sometimes mix peppers and include jalapeño peppers as I did today.
Ingredients
2 pounds chicken wing drumettes and flats, patted dry
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1 small white onion, thinly sliced (about 3/4 cup)
1 garlic head, cloves separated, peeled, and smashed
(about 14 garlic cloves)
1/3 cup soy sauce
1/3 cup white vinegar
2 tablespoons cooking oil
2 to 3 dried bay leaves
Cooking spray
Filipino Pico
4 medium scallions, thinly sliced (about 1/2 cup), divided
1/4 cup chopped fresh cilantro, divided
1 medium serrano pepper, thinly sliced, divided
2 medium tomatoes (about 10 ounces), cored and chopped
1 1/2 teaspoons fish sauce
Kosher salt, to taste
Instructions
Prep the Wings
Sprinkle chicken all over with salt and pepper. Transfer chicken to a large zippered plastic bag. Add onion, garlic, soy sauce, vinegar, oil, and bay leaves. Seal bag and toss mixture to evenly combine. Marinate chicken mixture in refrigerator at least 8 hours or up to 24 hours. Turn the bag over halfway through marination.
Preheat oven to 425F degrees. Line a rimmed baking sheet with aluminum foil. Lightly coat an oven-safe wire rack with cooking spray and set in baking sheet. Remove chicken wings from marinade, scraping off excess, and transfer to a paper towel–lined plate; pat dry. Transfer marinade from the bag to small saucepan. Arrange wings at least 1/4 inch apart on prepared wire rack. Roast in preheated oven until browned and crisp and a thermometer inserted in thickest portion of meat registers at least 165-175F degrees, 45 to 50 minutes, turning wings over after 25 minutes.
Make the Glaze
Bring reserved marinade to a boil over medium-high. Boil, stirring regularly, until liquid is slightly thickened and reduced to about 3 tablespoons, 14 to 16 minutes. Pour mixture through a fine wire-mesh strainer set over a large bowl; discard solids. Set reduced marinade aside or cook a little longer if it is still not thick enough.
Make the Filipino Pico
Reserve 1 tablespoon scallions, 1 tablespoon cilantro, and a few slices of serrano for garnish; set aside. Stir together tomatoes and remaining scallions, cilantro, and serrano in a medium bowl. Stir in fish sauce and season to taste with salt. Set aside.
Finish and Serve
Place the chicken wings in a bowl and pour the glaze over the wings. Toss to coat. Transfer to a platter and garnish with reserved scallions, cilantro, and serrano. Serve immediately alongside Filipino pico, which acts as a spicy salad. Serve with white rice or French fries for a main dish.
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