The magic of this dish lies in the marriage of flavors: the robust and aromatic notes of adobo seasoning mingle harmoniously with the zesty kick of ginger and the tangy sweetness of tamarind.
Servings
6
Prep Time
10 Min
Cook Time
40 Min
Ingredients
Instructions
Preheat oven to 425°.
Dry the chicken wings with a paper towel so they brown in the oven. Combine the chicken wings, 3 tbsp Noshejan Lobo Rojo Adobo, and olive oil in a large mixing bowl. Mix well, evenly coating all wings.
In a separate mixing bowl, mix 1 tbsp Noshejan Lobo Rojo Adobo, ketchup, ginger, garlic, tamarind paste, rice vinegar, brown sugar, and jalapeño (if using) very well. In a saucepan, cook the mixture on medium-low heat for 15 minutes, stirring often and taking care not to burn. Remove from heat and allow to cool.
Place the chicken wings on a lined baking sheet pan skin side up, and distribute them evenly so there’s no crowding. Bake for 30 minutes, turning over halfway through, bringing the internal temperature to 165°.
Remove the wings from the oven and set the heat to broil.
In a large bowl, toss the wings in the BBQ sauce. Return to sheet pan and broil until the sauce becomes bubbly.
Transfer to a serving platter and garnish with sesame seeds and green onions.
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