Adobo Buffalo Wings

For a little more kick add more adobo, cayenne or red chili flakes.

Course Appetizer

Cuisine American

Keyword adobo sauce, Buffalo wings

Prep Time 4

Cook Time 45

Total Time 4 45

Servings

Calories 852kcal

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock

2 teaspoons olive oil
2 tablespoons garlic minced
2 bay leaves
2 teaspoons peppercorns
2 cups soy sauce
1 ½ cups apple cider vinegar
1 cup brown sugar
4 teaspoons ketchup
4 teaspoons honey
2 teaspoons cayenne
2 teaspoons dried red chili flakes
2 teaspoons Worcestershire
6 chipotle peppers in Adobo sauce lightly chopped, along with some of the Adobo sauce
kosher salt to taste
½ cup corn starch
1 cup water

Place the wings in a large resealable container or baggie.
Whisk together the marinade ingredients and pour over the wings. Seal and refrigerate at least 4 hours, up to 12.
Remove wings from marinade and shake off any excess.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, air fryer or a Char-Broil Big Easy.
If cooking wings on a grill brush them with the glaze 5 minutes before removing, otherwise brush or toss the wings with the glaze and serve.

Combine all ingredients except for the cornstarch in a large sauce pan over medium-high heat. Bring to a boil then reduce to a simmer and continue simmering, stirring, for 15-20 minutes.
Add salt to taste.
Combine the cornstarch with water. Slowly whisk into the glaze.
Remove from heat and let cool slightly before pouring thru a whisk.
Keep warm over low heat until ready to use. If too thick stir in a little (very little!) water a time to get the desired consistency.