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Nothing makes me happier than discovering a wing sauce that can be used on much more than ‘just’ wings. The sauce on these Adobo Buffalo wings packs some mild heat, just enough and just right. There’s a little sweetness, a little smokiness, and my favorite, a hint of soy sauce. Each bite is a wonderful combination of flavors.
The sauce on these adobo Buffalo wings is thick, thick enough for sticking to smoked or grill ribs, chicken, burgers… you name it. I’d definitely recommend doubling the sauce.
For a little more kick add more Adobo, cayenne or red chili flakes. You can also substitute hot sauce for the Buffalo wing sauce, but the Buffalo sauce does add that nice traditional wing flavor.I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
I like to make my own chipotle peppers in Adobo sauce. Making them at home lets be control (read: increase) the amount of smokiness I get.
Also try my chili garlic wings!
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
Adobo Buffalo Wings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded
For the marinade
For the glaze
- 2 teaspoons olive oil
- 2 tablespoons minced garlic
- 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 along with some of the Adobo sauce, lightly chopped
- kosher salt to taste
- ½ cup cornstarch
- 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 12 hours.
- 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, 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.
For the glaze (note: if tossing the wings with the glaze you may want to thin it somewhat with a little water so the glaze doesn’t end up too thick)
- 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.
Nutritional values are approximate.