Passion Fruit Adobo Hot Wings
- 2 lb chicken wings, separated at the joints, tips discarded
- 2 tsp Pisqueya Adobo
- 1/3 cup All Purpose flour, for dredging
- 1 tbsp cornstarch
- Neutral oil, for frying
- 1/4 cup Pisqueya Spicy Sweet, or more or less to taste
- 2 tbsp salted butter
In a medium bowl, whisk together your flour and cornstarch. Set aside. (Cornstarch adds extra crispiness).
With a paper towel, dry each wing thoroughly on both sides. Then season the wings with Pisqueya’s Adobo. Next, dip each one in the flour mixture. Shake off any excess flour.
Heat a pan filled with about 2 inches of oil. Fry the wings in batches, assuring that they have space between them to fry properly. Alternatively, preheat the oven to 425 degrees. Place wings on a baking sheet that has been sprayed with vegetable oil. Then spray the surface of each wing with vegetable oil so the tops brown. Bake for 40 minutes, or until golden brown and crispy.
In a small saucepan melt your butter and whisk in Pisqueya’s Spicy Sweet sauce. Transfer the sauce to a large bowl. Toss wings until well coated. Serve immediately. If you need to reheat them, air frying is a great option or just reheat them in the oven at 425 degrees for about 6-10 minutes. It’ll get crispy again, promise!
- Blue cheese or ranch dip
- More Pisqueya Spicy Sweet!
- Carrot sticks
- Celery sticks
- Radishes, or anything else in season