Smoked Adobo Chicken Wings

Tangy, peppery, sticky, sweet and salty adobo sauce marinade takes these chicken wings to the next galaxy. Video instructions are below:


Chicken Adobo is simply one of the most incredible chicken dishes on the planet. It’s the NATIONAL DISH of the Philippines, the dish is inexpensive and incredibly easy to make. Our Chicken Adobo Chicken Wings are inspired by Chef Anna Swann and her featured recipe in Food & Wine. In addition, this recipe is inspired by a lifelong friend and his family. Thank you Pat, Marina, John, Yvette, CJ, and your family.


We switch a few of the ingredients up but most noticeably different is we smoked the adobo chicken wings and seared them using what we refer to as the “Flame Thrower”. Watch the video for easy-to-follow, step-by-step instructions on how to make smoked chicken wings adobo.


Adobo Chicken Wings


Prep 15 Min

Marinate +8 hours

Cook 1.5 Hours

Chicken Adobo Chicken Wings Ingredients

  • 2 pounds of chicken wings

  • 2 tablespoon HLM BBQ Back Rub Seasoning

  • 1/2 white onion sliced

  • 1 head of garlic, smashed

  • ⅓ cup soy sauce

  • ⅓ cup white vinegar

  • 2 tablespoons vegetable oil

  • 2 to 3 dried bay leaves

  • 1 tablespoon black pepper

  • 3 tablespoon butter

Garnish:

  • Cilantro

  • Green onion

Optional

  • Bacon Chili Crunch


Instructions:

  1. Marinate the wings in a ziplock back with Back Rub Seasoning, onion, garlic, soy sauce, white vinegar, vegetable oil and bay leaves. Let marinate at least 8 hours or overnight.

  2. Set smoker to 275F, and remove wings from the fridge for 30 minutes. Retaining the liquid, onions etc in the bag, remove wings from bag and smoke for 1 - 2 hours, until 180F internal temp. While smoking prep the glaze.

  3. Empty all contents from the marinade into a saucepan. Bring to a boil, then reduce for about 20 minutes. Remove and discard garlic and bay leaves. Scrape pan and place all ingredients into a sieve. Using a spatula, press ingredients through the sieve, bring to a simmer and add 3 tablespoons of butter. Whisk and set aside.

  4. Once the wings are almost done, brush them in the glaze, roast over high heat on a bbq, under the broiler, or using a legal flame thrower. Until caramelized - about 2 minutes.

  5. Serve with cilantro, green onion, and Bacon Chili Crunch if you have it around. Enjoy!

TIP:Too Salty? Add a little vinegar. The acid in vinegar and most citrus juices mask salty dishes without taking away from the flavor.Too Tangy? Add sugar or salt to counteract the vinegar.



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