Fried chicken wings with honey adobo glaze
Chicken wings are fried Japanese karaage-style then tossed with a reduced Filipino adobo sauce sweetened with honey.
Servings 3 people
Ingredients
Chicken
- 900 to 950 grams chicken wings (about two pounds)
- 1 tablespoon rock salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Honey adobo sauce
- ¼ cup soy sauce
- ¼ cup white vinegar
- ¼ cup honey
- 2 tablespoons minced garlic
- 2 pinches ground black pepper
- 1 pinch ground oregano
- 2 bay leaves
Frying and garnish
- cooking oil for deep frying
- 3 cloves garlic peeled and thinly sliced
- ¼ cup potato starch
- finely sliced scallions
Instructions
Marinate the chicken
- Rinse the chicken then wipe dry with a kitchen towel.
- Place in a mixing bowl, add the salt, pepper and garlic powder, and toss repeatedly.
- Cover the bowl and marinate the chicken in the fridge for four hours.
Make the honey adobo sauce
- Place all the ingredients for the sauce in a small pan.
- Simmer until reduced by half.
- Set aside.
Fry the chicken
- In a frying pan, pour enough cooking oil to reach a depth of at least three inches.
- Spread the garlic slices in the oil then set the stove to medium heat.
- When the garlic turns golden, scoop out and spread on a plate lined with paper towels.
- Toss the chicken with the potato starch; shake off any excess.
- Fry the chicken (in two to three batches if your pan is on the small side) over medium heat (310F to 325F) until a pale crust forms on the surface. Scoop out and move to a strainer.
- Turn up the heat to high (350F to 375F) and fry the chicken a second time until the crust turns golden.
Glaze the chicken and serve
- Dump all the fried chicken in a mixing bowl and drizzle the adobo sauce (with all the solid bits) over them.
- Toss repeatedly until all chicken pieces are coated with the sauce.
- Garnish the fried chicken wings with honey adobo glaze with the fried garlic slices and scallions.
