Daily Tribune (Philippines)

Buffalo wings with an adobo twist


Happy Belated Valentine’s Day, KaTribu! As the old saying goes, the quickest way to one’s heart is through the stomach. We couldn’t agree more especially since date places always means restaurant­s and cafés are go-to places for some romantic time with your beau, bestie or fam. Deep-fried chicken wings are an all-time favorite. Crunchy, crispy, “finger-lickin’ good”— imagine it in pure Filipino goodness in saucy adobo with a tinge of tablea for a bitterswee­t taste by fitness coach and food entreprene­ur Yds Establecid­a.

He explains: “Adobo has its different variation and methods on how it is cooked, depending on where you are going to dine. It also has been unofficial­ly considered as our country’s national dish.

Every kitchen in the country you go to, you will always meet someone who knows how to cook this dish. With the simple and readily available ingredient­s, this dish is a staple on every Filipino home.”

Here’s Yds’ unique buffalo wing recipe made and tested for the Valentine episode of KalanPag on Daily Tribune’s Facebook Live, with co-host Sundy Locus.

Buffalo Wings Adobo de Tablea


½ cup soy sauce

½ cup vinegar

3 tablespoon­s oyster sauce

½ teaspoon ginger (grated)

3 bay leaves

1 whole garlic (minced)

2 teaspoons peppercorn­s

250 grams chicken wings

1 egg (for coating)

1 cup flour (for coating)

2 regular sized potatoes (thinly sliced); side dish

2-3 unsweetene­d cocoa tablea

2 cups cooking oil

2 stems of parsley; for garnishing (chopped)

1 teaspoon sesame seeds; for garnishing

To make the marinade:

Combine the soy sauce, half of the vinegar, oyster sauce, ginger, bay leaves, half of the amount of the prepared garlic and pepper corn in a bowl and mix to form the marinade.

Put chicken wings in marinade to incorporat­e and let the meat absorb the flavor.

Cover with a thin foil or lid and put it inside the ref chiller for 20-30 minutes.

To deep fry:

Prepare the coating of the chicken wings by beating 1 egg and by putting a cup of flour on a tray or a plate so that the chicken wings are easier to coat. After 20-30 minutes, get the marinated chicken from the chiller and separate the meat from the marinade. Set the marinade aside as it will be used for the sauce later.

Prepare a preheated pan over high heat. Make sure the oil is hot enough before putting in the chicken wings and fry them for 2-3 minutes or until golden brown. Once all the pieces of chicken have been fried, get a different pan, and prepare the sauce. tablespoon­s of oil coming from the pan where the chicken wings were fried.

Put the remaining garlic and pepper corn in the pan and sauté until fragrant. As the garlic turns brown, combine the marinade in and let it simmer for 10-15 minutes.

Add half of the remaining vinegar in the pan and let it simmer for another 5-10 minutes.

Set the fire to low heat, add the tablea rounds and mix until the tablea pieces melt.

Adjust taste of the sauce based on personal preference.

To plate:

Once the tableas have completely melted, get a separate bowl and put all the fried chicken wings in then pour the sauce into the bowl.

Mix it well until the chicken wings are fully covered with the sauce.

Plate it over the deep-fried potatoes and sprinkle it with some sesame seeds and chopped parsley over the chicken wings.

 ??  ?? BUFFALO Wings Adobo.
BUFFALO Wings Adobo.
 ??  ?? To prepare the sauce: Place the pan over medium heat and put 3 ‘DAILY Tribune’s’ Sundy Locus and food entreprene­ur Yds Establecid­a.
To prepare the sauce: Place the pan over medium heat and put 3 ‘DAILY Tribune’s’ Sundy Locus and food entreprene­ur Yds Establecid­a.

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