Baked Adobo Chicken Wings bring a flavorful twist to a favorite finger food. Wings are baked to crispy perfection then bathed in a delicious adobo sauce made with dried peppers and spices.
Who doesn’t love wings? I love the endless types of sauces you can add to them, like buffalo (one of my faves) teriyaki and of course barbecue wings. I also love a sampling of wings where you get to mix it up (more on that later).
These chicken wings are baked. There’s no need to deal with the mess of frying chicken wings when you can get out-of-the-oven crispy skin and of course, we all love less clean-up. I have found after research and testing that coating the wings in baking powder makes the skin crispy when you bake them.
You want to make sure you end up with the crispiest wings possible, so I add the wings to a baking rack inside a baking sheet. This way the heat can circulate all around them and the bottoms get crispy too.
These baked adobo chicken wings came about from my recent trip to Scottsdale Arizona over Easter weekend. While shopping in the supermarket, I noticed that they had a hot wing bar. My eyes just about popped out of my head. I had not had wings in ages and they had about 8 different types. How could I possibly decided? So I went for taste of each.
I took my ‘sample’ of wings back to the hotel and I ‘tasted’ all of them. Since then, I’ve been craving wings that knew that I can make better myself, and I did!
I became obsessed with this adobo sauce when I recently made slow cooker pineapple pepper carnitas tacos which is the same sauce with added pineapple juice. You should check it out, it’s ah-mazing!
The sauce is not spicy at all as I removed the seeds from the peppers. If you want to add spice, you can leave the seeds in the peppers, add red pepper flakes or cayenne pepper.
Then you get to cool them off in this delicious avocado, cilantro crema.
When you eat wings, you always need something to dip them into. I whipped up an avocado, cilantro crema. I don’t have an exact recipe because it was a throw everything into the blender and tweak as you go type situation, but it went something like this.
- 3 ounces dried guajillo peppers
- 2 garlic cloves, peeled
- ½ teaspoon ground cumin
- ½ teaspoon Mexican oregano
- 1 teaspoon salt
- 3 tablespoons agave
- 1 tablespoon baking powder, seasoned with ½ teaspoon salt
- Dry the wings with a paper towel and leave at room temperature for 1 hour.
- Meanwhile, heat a cast iron or heavy skillet over medium-high heat. Add the peppers and toast them, pressing down until fragrant on all sides.
- Add the peppers to a bowl and cover with boiling water. Soak for 30 minutes until soft.
- Preheat oven to 400°F and set a wire rack inside of a baking sheet.
- Drain the peppers and remove the seeds and stems. Discard all but 1 ½ cups of the water.
- Add the peppers, garlic, cumin, oregano, salt, agave and 1 cup of the reserved liquid to a blender and blend until smooth. Add more water to make the sauce consistency you like. Strain through a sieve to remove the skins and any remaining seeds to make the sauce smooth. Taste for and adjust seasoning and sweetness if needed, set aside.
- Coat chicken wings in the baking powder. Spread onto baking rack and roast for 20 minutes.
- Turn the oven up to 450°F, turn the wings and roast for 20 minutes longer until crispy.
- While they are still warm, add to a large bowl and toss with the adobo sauce.Serve warm with your favorite dip.