This recipe is from the "10th Ave. Burrito Co. in Belmar, New Jersey, as viewed on Guy Fieri's Triple D. The owner, Brian Katzl, makes what looks like a killer Adobo Sauce from scratch. I have adapted the recipe from what I viewed to an amount that should work for a weekend party. Brian prepares this sauce in large amounts. Thus, the need to reduce to the quantities cited herein. You prepare this sauce in a pot with a strainer insert like a pasta pot with strainer. I would use an 10 to 15 quart pot and insert. I still need to try this recipe. Therefore, at this point, it is a guessing game. That said, when I do try it and find any changes, I will update this posting and let you know of the update. So, here goes. Ingredients
- Chicken Wings 4 - 8 pounds as needed
- 3 cups of smoked jalapenos
- 3 whole heads of garlic
- 3 whole white onions
- 4 cinnamon sticks
- 1/4 cup of Thyme
- 1/4 cup of Oregano
- 3 crushed Bay Leaves
- 2 large chunks of Piloncillo (hard Mexican sugar) - find in speciality store or try to make it yourself (still looking for recipe to prepare this type of hard sugar). http://www.barrypopik.com/index.php/new_york_city/entry/piloncillo_mexican_brown_sugar/
- 4 whole cloves
- 3 oranges cut in half
- 1 quart of water
- 2 cups of White vinager
- 2 cups of tomato puree (Tomato puree consists of tomatoes that have been cooked briefly and strained, resulting in a thick liquid. Commercially, look for something like "Freschissima" chopped tomato sauce in bottles).
Procedures
Sauce
- Put the smoked jalapenos in the bottom of the pot and insert strainer into pot
- Put in all of the ingredients except for the Tomato Puree - no need to cut up vegetables, just toss in whole.
- Cover and Cook for 3-1/2 hours under medium heat - watch for boil overs
- Pull out stainer insert and discard cooked vegetables
- Add tomato puree and stir to incorporate puree
- Let cook for 10 minutes or until puree is fully combined and infused
- Using an immersion blender (motor boat) puree the sauce and cook for an additional 20 minutes
- Let cool to room temperature
Wings
- Pat wings dry - very lightly salt and pepper
- Cook wings on BBQ for about 15 minutes (medium grill) or deep fry until slightly brown (under cooked say at 120 degress)
- Toss partically cooked wings in Adobo sauce
- Continue cooking on the grill until ready (150 degrees)
- Re-toss in sauce
- Serve with Blue Cheese dressing, Ranch dressing or other milk based dipping sauce
