Time: 3 hours 40 minutes
Complexity: easily
Servings: 6 - 8

Chicken wings cooked in the Filipino style of adobo are delicious. They are simmered in a marinade of vinegar, soy sauce, and spices, which ultimately creates a delicious glaze, and served with homemade banana ketchup, a popular Filipino dish. The ketchup is similar to Indian chutney and perfectly complements the savory wings with its sweet and sour flavor. You can make it ahead of time and keep it in the refrigerator.

Ingredients:

Chicken wings adobo

• 2 cups white wine vinegar
• 2 cups lightly salted soy sauce
• 2 tablespoons freshly ground black pepper
• 2 heads of garlic, cloves separated, crushed and peeled
• 12 bay leaves
• 1.8 kg chicken wings, halved (discard tips)

Banana ketchup

• 1 tbsp. vegetable oil
• 1/4 cup finely chopped onion
• 1.5 tsp chopped peeled ginger
• 1/4 tsp ground turmeric
• 1/8 tsp ground allspice
• 1 clove garlic, minced
• Half a jalapeño, seeded and finely chopped
• 1.5 tsp tomato paste
• 2 overripe bananas, mashed to a paste (about 1 cup)
• 1/4 cup white wine vinegar
• 1/4 cup light brown sugar
• 1 tbsp soy sauce
• 1 tbsp dark rum (optional)
• 1 large onion, thinly sliced
• 2 tablespoons finely chopped flat-leaf parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken wings, bananas, jalapeno pepper, wine vinegar, soy sauce, ginger root, bay leaf, allspice, turmeric, rum

We recommend

Preparation:

Step 1
• Combine vinegar, soy sauce, pepper, and minced garlic in a blender and blend until smooth. Pour the mixture into a 12-inch wide, 2.2-inch deep nonstick skillet, add the bay leaf, and toss the wings in the marinade. Refrigerate for at least 2 hours and up to 6 hours.
Step 2
• Meanwhile, prepare the banana ketchup.:
  
  Heat the vegetable oil in a small saucepan over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the ginger, turmeric, allspice, garlic, and jalapeño and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly caramelized, about 1 minute. Add the banana puree, vinegar, brown sugar, soy sauce, and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
Step 3
• Transfer the sauce to a bowl, place a piece of plastic wrap directly on top, and let cool. You should have about 1 cup of sauce.
Step 4
• Remove the pan from the refrigerator and place it over high heat. Once the marinade begins to simmer, cook the wings, moving them carefully and turning them occasionally, until cooked through, about 25 minutes.
Step 5
• Using tongs, transfer the chicken wings to a bowl and set aside. Add the onion to the sauce and continue cooking over high heat, stirring occasionally, until the sauce thickens like a glaze and the onion is soft, 5-10 minutes. Pour the glaze and onion over the chicken wings and toss to coat evenly.
Step 6
• Transfer the wings to a serving platter and sprinkle with parsley. Serve with banana ketchup for dipping.

Votes: 1