Adobo Chicken Wings

Course : Chicken Wings
Serves: 6
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12 pieces chicken wings
4 cloves garlic peeled
1 teaspoon dried oregano leaves
1 teaspoon salt
1 teaspoon black pepper
1/4 cup paprika
1/2 cup red wine vinegar
2 tablespoons olive oil
2 cup all-purpose flour
2 tablespoons vegetable oil for deep frying

Preparation / Directions:

1) Cut off the wing tips and discard. Cut each wing at the joint into 2 pieces. Chop the garlic in a food processor. Add all the remaining ingredients, except the flour and vegetable oil. Process for 10 seconds or so to make a smooth red paste. 2) Heat 3-4 inches of vegetable oil to 350 degrees F in a deep fryer. Generously rub each wing piece in the paste, then dredge in flour. Shake off any excess. Fry all the larger wing sections, the first joints, for 10-12 minutes until deep brown. Fry the smaller second joints for 8-10 minutes. Drain on paper towels. Serve warm or at room temperature. Adobo, a Spanish word, describes a blend of spices and vinegar that is used to marinate and coat food, and each Spanish-speaking country has its own interpretation of the piquant sauce. This version comes from Anzonini, a Spanish gypsy chef and flamenco musician, who originally used it as a coating for chunks of shark. A Pilsner-style lager will go well with this spicy chicken.


Nutritional Information:

2574 Calories (kcal); 127g Total Fat; (44% calories from fat); 139g Protein; 219g Carbohydrate; 453mg Cholesterol; 2579mg Sodium

7 Kitchen's say:
  (4 1/2 Stars!)
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