Yes, I do cook, too!

This looks yummy, doesn’t it? It’s so easy to make as well. Recipe link and process photos after the jump.


This recipe is so easy to follow. I read this blog on and off and there are plenty of amazing recipes for Filipino dishes with a modern twist in there. Go and look at the archives – I’m sure even you will find something that you could prepare and enjoy.  Yes, I crack my own pepper.  While I do love pepper mills, I find that roughly cracked pepper tastes better.

So to get started, you first deep fry the wings. Best to buy the super size wings, the ones meant for buffalo wings. And don’t overcook them because they will shrivel and dry up too much. I made that mistake the first time.  I didn’t add any seasoning whatsoever, just cleaned the wings and popped them into the hot oil.

This is not the prettiest sight but this is the adobo glaze simmering to a nice consistency. It has crushed garlic, chopped onions, freshly ground pepper, bay leaf, soya sauce, apple cider vinegar and brown sugar. Supposedly dried red chili flakes as well but I didn’t have any plus the kids would not have eaten this if it was spicy.

Once the sauce gets to a nice thick consistency, you toss it into the fried, drained wings to coat it. And then serve with hot plain rice. Preferably with a glass of ice cold Pepsi! Yum.