I don’t sports* other may people yell, wear their lucky socks that haven’t been washed all season and get way too invested in American handball* to not question their level of sanity. I do on the other hand love the snacks, I’ve been to my share of Stupid Bowl sorry Super Bowl parties, even hosted a few. Still, my ideal Super Bowl party is getting there fashionably late (so that all the food is there) eat have a beer, leave go to Costco because it’s the emptiest you’ll ever see and AND all the sample carts are out because again it’s a Sunday, take Costco goodies home unload, then head back to the party right at the tail end of the 4th quarter have another beer or 2 or 3 see what sports team wins, hang out with friends without sports happening, then home to watch the half time show and the commercials that were worth watching.
There you have it my perfect Super Bowl party*. I know I’m part of the minority that just can’t football, trust me I’m from the heart of Seahawks nation, generations of my family, my husband, all of his family, 98% of our friends are all Seahawks fans. I get it**. It’s just such a boring game, so I have to entertain myself somehow and one of my favorite ways is to figure out new snacks. It’s a bonus if I can add a little bit culture to them, and sneaky ways of having Filipino food since Colby’s tummy just can’t handle garlic well.
Adobo’s base flavors are garlic, pepper, bay, and vinegar. Now I this isn’t the blog post to go on my “the Philippines are thousands of islands so what is authentic what’s not authentic? Is anything “authentic” anyway and friendly reminder that my “filipino” is different because my grandparents moved to Hawaii very young” rant. This is more of a here is how I have made these familiar flavors from my childhood, mixed with my traditional french training in culinary school, wrapped up in very broad familiar wing, that is also easy to follow recipe that any home cook can make. Sorry that was weird, I went a little rouge there and vented all my stresses of food blogging. I digress.
I grew up with what some call a wet adobo where it’s more of a soup similar to chicken papaya served over rice, but there is a dry version where it’s more of sauce over the chicken, both ways start the same with a garlic heavy marinade. I love to pull out my In a mortar and pestle to make the marinade so that the pepper and garlic are varying sizes and the bay can be added without needing to fished out. Since soy-based marinades don’t need a lot of time to marinate these can be made the day of and work perfectly in either the oven or an air fryer, and in less than an hour you have a crowd-pleaser.
*except for soccer
**soccer is just better
- 6 cloves Garlic
- 3 Bay Leave, dried
- 2 teaspoons Salt
- 2 Tablespoons whole Peppercorns
- 1 tablespoon Dark Brown Sugar
- 1/2 the Mash
- 1 pound Chicken Wings
- 1 tablespoon Soy Sauce
- 1 Star Anise
- remaining mash
- 1 cup water, divided
- 1 tablespoon Soy sauce
- 1 tablespoon Dark Brown Sugar
- 2 tablespoons Coconut Vinegar, white vinegar if you can't find
- 1/4 cup Coconut milk
- 1 tablespoon Butter
- 2 Green Onions, thinly sliced
- In a mortar and pestle add all the ingredients for the mash, and pound until the pepper is smallish and the garlic is mashed into a paste.
- In a bowl add the chicken wings, 1/2 of the mash, soy sauce, and the star anise, and allow to marinate for 30 up to an hour.
- In a saucepan add a touch of oil and sautee the remaining mash until fragrant then add half of the water, soy sauce, sugar, vinegar, and coconut milk and simmer for 15 minutes.
- Starin the sauce removing as much of the mash as you can, place back in the saucepan add the remaining water and let reduce by half and coats the back of a spoon well. Add the butter and mix just until melted and place the sauce in a bowl big enough to toss the wings in.
- Place the chicken wings on a racked cookie sheet about an inch apart, and cook on one of the top racks of the oven at 425˚ oven, after 10 minutes flip and cook for 5 minutes remove from the oven add to the sauce. Toss the wings until fully coated, place back on the racked cookie sheet skin side up and allow to cook for a remaining 5 minutes or until the wings are cooked through and a golden brown. Garnish with green onions and serve imminently.