4 pounds chicken wings, separated into wingettes and drumettes
1 TBSP olive oil
1 tsp salt
THE ADOBO SAUCE:
1/2 cup water
1/4 cup smoked paprika
3 medium garlic cloves, peeled
2 TBSP apple cider vinegar
3/4 tsp salt
1/2 tsp dried oregano
1/2 tsp cumin
1/4 tsp cinnamon
1/4 tsp black pepper
1/4 tsp cayenne pepper
DIRECTIONS
Preheat the oven to 425°F.
Line two large (13x18-inch) rimmed baking sheet with aluminum foil then place a wire baking rack on each of the baking sheets.
Pat the wings dry with paper towels and place them into a large mixing bowl.
Drizzle the olive oil over the wings then sprinkle on the salt and toss to coat.
Spread the chicken wings out in a single layer onto the baking racks keeping the wings at least 1-inch apart from each other.
Bake the wings in the preheated oven for about 45 minutes or until cooked through, rotating the baking sheets halfway through cooking to help the wings cook evenly.
Take the wings out of the oven and set aside while you make the adobo sauce.
Add the adobo sauce ingredients (water, smoked paprika, garlic, vinegar, salt, oregano, cumin, cinnamon, black pepper, and cayenne) into a blender and blend until smooth.
Transfer the sauce into a large mixing bowl then put the wings into the bowl with the sauce and toss to coat.
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