Adobo Buffalo Wings Archives

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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.

A Great Sauce for Everything

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!

Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.

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!

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5 from 1 vote

Adobo Buffalo 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.

Course Appetizer

Cuisine American

Keyword Buffalo, spicy, wings

Prep Time 4

Cook Time 45

Total Time 4 45

Servings servings

Calories 593kcal

Author Inspired by a recipe from the Food Network

Ingredients

3-4 pounds chicken wings flats and drumettes separated, tips discarded

For the marinade

1 ½ cups soy sauce
1 cup apple cider vinegar
2 tablespoons garlic minced
2 bay leaves
2 teaspoons freshly ground black pepper

For the glaze

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 pepper flakes
2 teaspoons Worcestershire sauce
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

Instructions

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.