BBQ Chicken Adobo-Style Hot Wings
Food and Drink

Courtesy of Keith Souza

BBQ Chicken Adobo-Style Hot Wings

"Filipino cuisine meets American barbecue with a tangy, sweet, garlicky, vinegar-based sauce."

Keith Souza
Serves: 4 to 6
  • Wings
  • 1 4-pound bag of wings
  • 1 tablespoon peanut oil
  • 4 bay leaves, shredded
  • Ground black and white peppers
  • Sauce
  • 4 garlic cloves, minced
  • 1 tablespoon canola oil
  • 2 tablespoons butter
  • 1/2 cup soy sauce
  • 1/2 cup vinegar
  • 1/8 cup sugar
  • 1–2 tablespoons black peppercorn
  • 1–2 tablespoons crushed red pepper

Chicken: Rinse chicken wings and brine for an hour or so (I use Hawaiian salt in my brine). Drain and replenish the water a couple times during this process to remove the sliminess from the chicken. Rinse, pat dry, and pour peanut oil on chicken; season with black and white peppers and bay leaves. Put in bowl or sealable bag, and pour in a third of sauce. Marinate for an hour or so prior to grilling.

Sauce: Sauté garlic in oil and butter until slightly golden brown. Add rest of sauce ingredients, bring to slight boil and simmer for 15 minutes until sauce reduces. I let my sauce cool to room temp in a 49ers coffee cup for good luck.

Barbecuing: Burn (that’s the Hawaiian term for grilling on open flame) the wings until fully cooked. Put grilled wings in a big bowl with the remainder of sauce, and toss around until fully coated. Serve hot.