This recipe features a Filipino classic adobo sauce. In fact, Adobo is considered to be the national marinade of this Pacific island, adobos are well known for their zesty combination of vinegar, soy sauce, garlic and other aromatics that are perfect for meat and poultry.
Adobos do vary from region to region, and even from home to home. This recipe includes fish sauce. Fish sauce doesn’t taste anything like “fishy”, it will however significantly deepen the meaty flavors of the marinade and impart that to the chicken wings!
One tip: Be mindful not to add salt and pepper to the wings while grilling. Do everything in your power to resist this as there is plenty of salt in the soy and fish sauces already and the marinade is packed with pepper.
- 1/2 cup apple cider vinegar
- 1/4 cup soy sauce
- 1/4 cup fresh lemon juice
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 6 garlic cloves, minced
- 1/2 tablespoon crushed red pepper
- 1/2 tablespoon whole black peppercorns
- 2 pounds chicken wings, with the tips removed and the wing and drumette split
- Oil in a spray
- In a medium size mixing bowl combine the vinegar, soy sauce, lemon juice, fish sauce, sugar, garlic, red and black peppers and mix thoroughly.
- Pour this marinade in a heavy duty gallon sized zip-top plastic bag and add the chicken wings. Seal and allow to refrigerate for at least 4 to 6 hours.
- Remove the wings and pat them dry with paper towels.
- Grill the wings for about 14 to 18 minutes, turn to allow even char marks on all sides.