As a Filipino, it is inevitable not to make the classic Chicken Adobo into a chicken wings version. So here it is! A new-ish take on a classic comfort Filipino food. Serve as a snack or serve with white rice. It would be perfect either way! If I am being honest, I will eat this with rice. If you know, you know.

For Quick Brine:

6C Water, cold

1/2C Salt

1/4C Sugar

Heat 2 cups of water in a small pot. Add the salt and sugar and whisk until fully dissolved. Remove from heat and place in a bowl big enough to fit the brine and chicken wings. Add the remaining 4 cups of cold water. Let it cool completely before use. Add the chicken wings to the brine and let it sit for 30 minutes. Remove the chicken wings from the brine and pat dry with a paper towel.

For Adobo Glaze:

1T Canola Oil

1T Garlic, minced

3/4C Soy Sauce

1/2C White Vinegar

1/2C Brown Sugar

1t Black Pepper

In a small pot, heat canola oil and saute the garlic until light golden brown. Then add the soy sauce, white vinegar, brown sugar, and black pepper. Cook in medium heat while stirring constantly. Let it cook for 5 to 8 minutes or until the sauce has thickened slightly. Adjust seasoning if needed.

For Batter:

1C Flour

1C Cornstarch

1/2t Baking Powder

1/2t Salt

2C Club Soda

Whisk everything together just before you are ready to fry.

2# Chicken Wings

Canola Oil

1/4C Scallions, sliced

We are using a double fry method for the chicken wings. Heat about 2 inches deep of canola oil in a medium pot. For the first fry, keep the heat at low to medium heat - about 325F. Dip the chicken wings in the batter and fry in small batches. Do not overcrowd the pot - cook only enough chicken wings to cover the surface and they can still move around. Cook the chicken wings for 5 minutes. Adjust the heat if needed. The batter should look very light brown. Remove the chicken from the fryer and lay it on a sheet tray with a rack. Once all the chicken wings have been fried, turn up the heat for the second fry - about 350F. Fry in batches until the chicken wings turn golden brown and are cooked thoroughly. Toss in a bowl with the adobo glaze or serve the sauce on the side. Garnish with scallions.