All the traditional adobo flavor you love, spread thick over chicken wings.
2 pounds chicken wings
1/2 cup white vinegar
3/4 cup soy sauce
1 head (8 cloves) garlic, crushed
1 tablespoon ground black pepper
3 bay leaves
For the sauce:
1/2 cup coconut cream
2 teaspoons coconut sugar
1/2 teaspoon fresh ginger, grated
1 tablespoon chili pepper, minced
1 tablespoon scallion, thinly sliced
Salt to taste
In a bowl, combine all wing ingredients, cover, and allow to marinate for 3 hours or overnight.
Preheat oven to 375°F. In a pan, add the wings and marinade and simmer for about 15- 20 minutes. Remove the wings and transfer to a baking rack. Pat dry slightly, brush with oil, and bake in the oven for about 15-20 minutes, or until fully cooked and crispy.
Meanwhile, continue cooking the remaining marinade on low heat, until slightly reduced. In a small sauce pan, combine sauce ingredients and simmer. After 8 minutes, transfer to a dipping bowl.
To serve, drizzle the reduced adobo sauce over the wings with the coconut dipping sauce on the side.