This Pinoy recipe is a popular Filipino main dish usually served with rice and veggie sides.
Ingredients
- low-sodium soy sauce: 4 Tbsp
- Jalapeno peppers: 2 piece (sliced)
- garlic: 3 clove (minced, fresh)
- chicken wings: 1 pound
- vegetable oil: 2 Tbsp
- ½ cups water: 1 piece
- bay leaves: 3 piece
- whole peppercorns: 1 tsp
- white vinegar: 2 Tbsp
- white sugar: 1 tsp (to taste)
- fine salt: 0.25 tsp (to taste)
Metric Conversion
Stages of cooking
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Whisk soy sauce, jalapeno peppers, and garlic together in a large glass or ceramic bowl. Add chicken wings and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
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Remove chicken wings from the marinade and shake off excess. Reserve marinade.
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Heat oil in a large saucepan over medium heat. Place chicken wings in the hot oil and pan-fry for 2 minutes per side. Slowly pour in reserved marinade (including garlic) and water. Bring to a boil. Add bay leaves and peppercorns and simmer until chicken is tender, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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Stir in vinegar and cook for 5 minutes. Stir again and season with sugar and salt to taste. Serve hot.
