More Recipes Like Leyley's Spicy Chicken Adobo Wings

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Lisa's Adobo

Submitted by: METALMOMMY

Home Town: Union Beach, New Jersey, USA

I grew up around Philippine families, and learned how to make adobo. I've since 'Americanized' the recipe, and customized it to suit my family's tastes. It's a meltingly tender, sharp-flavored stew that can be made with pork or chicken. Best served over rice.

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Spicy Chinese Chicken Wings

Submitted by: lin_honeybear

The spicy glaze of these chicken wings is a show stopper - made with a tempting combination of chili garlic sauce, soy sauce and a touch of sugar.

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Lolah's Chicken Adobo

Submitted by: foodelicious

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

You'll find the traditional flavors of Filipino Chicken Adobo in this updated recipe.

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Thai-Style Chicken Wings

Submitted by: CHRISTYJ

Living In: Eureka, California, USA

Fiery jalapenos and breath-taking garlic dominate the sweet fish and broth sauce coating these chicken wings.

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Sesame Chicken Wings

Submitted by: Mrs. John Nydegger

Many times I've taken this dish to church dinners and I'm always asked for the recipe. It's a super appetizer for any gathering.

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Thai Chicken Wings

Submitted by: Lauren Billings

Baked chicken wings bathed in a potent jalapeno-garlic concoction tempered with fish sauce, sugar and broth. A marvelous appetizer.

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Malaysian Barbecue Chicken Wings

Submitted by: Ching Lim

Chicken wings are marinated overnight in soy sauce, sesame oil, oyster sauce, basil, garlic and onion powder. Then they 're grilled and served to raves.

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Vietnamese Golden Chicken Wings

Submitted by: Nelson_Huynh

Give oven-roasted chicken wings authentic Vietnamese flavor with a tasty marinade of garlic, lemon juice, soy sauce, sesame oil, and fish sauce.

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Pork and Chicken Adobo

Submitted by: maxinne

This recipe is adapted from a famous Filipino restaurant in Manila, Philippines. The longer you marinate in the refrigerator, the better it gets! This is one dish that doesn't spoil right away. Best served hot over steamed rice.

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