Best 10 Bobby Flays Adobo Seasoned Baked Chicken Wings Recipes

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**Bobby Flay's Adobo-Seasoned Baked Chicken Wings: A Culinary Journey into Flavorful Delights**

Savor the tantalizing aroma of perfectly baked chicken wings, generously coated in a zesty and aromatic adobo marinade. This delectable dish, inspired by Bobby Flay's culinary expertise, promises an explosion of flavors that will leave you craving for more. Dive into a world of bold and vibrant tastes as you explore three irresistible variations: the classic adobo, the spicy adobo, and the honey-adobo. Each recipe offers a unique twist on this beloved dish, ensuring an unforgettable culinary experience. Whether you prefer a traditional adobo marinade, a kick of heat, or a touch of sweetness, these baked chicken wings are sure to satisfy your taste buds and leave you wanting more.

Here are our top 10 tried and tested recipes!

ADOBO SEASONED CHICKEN AND RICE



Adobo Seasoned Chicken and Rice image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 27

2 tablespoons kosher salt
2 teaspoons granulated garlic
1 teaspoon ground cumin
2 teaspoons granulated onion
1 teaspoon paprika
2 teaspoons freshly ground black pepper
2 teaspoons ground turmeric
1 tablespoon finely chopped fresh oregano leaves
4 chicken thighs, with skin, cut in 1/2
4 chicken breasts, with skin, cut in 1/2 lengthwise
5 tablespoons olive oil
1 large Spanish onion, finely diced
1 medium green bell pepper, finely diced
1 medium red bell pepper, finely diced
About 1/3 cup tomato powder or 1 to 2 plum tomatoes, seeded and finely diced
4 cloves garlic, finely chopped
3 cups long-grain rice
4 3/4 cups homemade chicken stock
1 bay leaf
Salt and freshly ground black pepper
1 cup frozen peas (not thawed)
3/4 cup pimento stuffed green olives
3/4 cup pitted picholine olives
Freshly chopped cilantro leaves
Freshly chopped flat-leaf parsley
Finely chopped fresh oregano leaves
Squeeze lime juice

Steps:

  • Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with salt and pepper and then season with the adobo seasoning mixture.
  • Heat 3 tablespoons of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown. Turn the chicken over and cook until the second side is golden brown. Transfer the chicken to into a separate pot with all cooking juices, cover and allow to cook through over medium heat. Keep warm.
  • Place the browning pan with the remaining 2 tablespoons oil back over high heat. Add the onions, green and red peppers and cook until soft. Add the tomato powder, garlic and cook for 1 minute.
  • Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock, bay leaf, salt and pepper and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10 minutes.
  • After 10 minutes add the peas to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through, about 8 minutes.
  • Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, cilantro, parsley, oregano and squeeze of lime juice. Add the chicken and stir to combine.

ADOBO CHICKEN



Adobo Chicken image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 23

1 tablespoon ancho chile powder
1 tablespoon New Mexican chile powder
1 tablespoon dried Mexican oregano (or Italian dried oregano is fine)
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup orange juice
1/2 lime, juiced (about 1 tablespoon)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons canola oil
2 boneless skinless chicken breasts, about 8 ounces each
1 ripe Haas avocado, diced
1/2 small red onion, thinly sliced
1/3 cup fresh cilantro, coarsely chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 lime, juiced (about 1 tablespoon)
1 tablespoon extra-virgin olive oil
Three 6-inch blue or white corn tortillas
1 tablespoon extra-virgin olive oil
1/2 lime juiced (about 1 tablespoon)
Sprig fresh cilantro

Steps:

  • For the chicken: Preheat 2 cast-iron grill pans over medium heat.
  • Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl. Add the canola oil and whisk. Put the chicken in the marinade, turning the chicken to coat both sides.
  • Grill the chicken until golden brown and slightly charred on one side, about 4 minutes. Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165 degrees F.
  • Meanwhile, for the salad: Put the avocado, onions, cilantro, salt, pepper, lime juice and olive oil in a medium bowl. Fold the ingredients with a rubber spatula, gently breaking up the avocado in the process.
  • To serve: Grill the tortillas on both sides until lightly marked and warmed through, about 10 seconds per side. Then fold in half and place on the side of a serving dish.
  • Place the chicken in the center of the serving dish and top with a scoop of the salad. Drizzle with olive oil and lime juice and garnish with a sprig of cilantro.

BOBBY FLAY'S HOT WINGS WITH BLUE CHEESE-YOGURT SAUCE



Bobby Flay's Hot Wings with Blue Cheese-Yogurt Sauce image

Provided by Bobby Flay

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 19

1 cup Greek yogurt
1/4 cup crumbled blue cheese (Bobby likes cabrales)
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro
Kosher salt and freshly ground pepper
Peanut oil, for frying
1 1/2 cups all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons ancho chili powder
1 1/2 teaspoons garlic powder
3 pounds chicken wings, split at the joint, tips removed
1/2 cup red wine vinegar
1 to 2 tablespoons pureed chipotle chiles in adobo sauce
1 tablespoon New Mexico chili powder
1 tablespoon dijon mustard
1 to 2 tablespoons honey
1 stick unsalted butter, quartered
Chopped fresh cilantro, for garnish (optional)
Jicama sticks, for serving

Steps:

  • Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a small bowl. Refrigerate at least 30 minutes before serving to allow the flavors to meld.
  • Make the wings: Heat 2 inches of peanut oil in a large high-sided pan until a deep-fry thermometer registers 375 degrees F.
  • Stir together the flour, salt and pepper to taste, 1 tablespoon ancho chili powder and the garlic powder in a shallow bowl. Season the wings with salt and pepper and add in batches to the flour mixture to lightly coat. Tap off the excess flour, add the wings to the oil in batches and fry until golden brown and cooked through, 8 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
  • Bring the vinegar, chipotle puree, the remaining 2 tablespoons ancho chili powder and the New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove from the heat and whisk in the mustard, 1 teaspoon salt, the honey and butter until smooth. Add the wings and toss to coat. Garnish with cilantro, if desired, and serve with the jicama sticks and blue cheese sauce.

ADOBO BUFFALO WINGS



Adobo Buffalo Wings image

Provided by Food Network

Categories     appetizer

Time 13h30m

Yield 5 wings or drumettes

Number Of Ingredients 23

3/4 cup soy sauce
1/2 cup sugar cane vinegar
4 cloves minced garlic
1 bay leaf
1 teaspoon ground peppercorns
Salt
5 pieces chicken wing or drumettes
1 teaspoon olive oil
4 cloves garlic
2 bay leaves
1 teaspoon peppercorns
1 cup soy sauce
3/4 cup sugar cane vinegar
1/2 cup brown sugar
2 teaspoons ketchup
2 teaspoons honey
1 teaspoon cayenne
1 teaspoon red chili flakes
1 teaspoon Worcestershire
3 chipotle peppers
Salt
1/4 cup cornstarch
Vegetable oil, for frying

Steps:

  • For the marinade: Combine the soy sauce, vinegar, garlic, bay leaf, peppercorns and some salt in a mixing bowl or container. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate overnight.
  • For the adobo glaze: In a saucepan over medium heat, heat the olive oil and then saute the garlic, bay leaves and peppercorns until the garlic is golden brown. Add the soy sauce, vinegar, brown sugar, ketchup, honey, cayenne pepper, red chili flakes, Worcestershire, chipotle peppers and salt to taste. Cook for 15 to 20 minutes. Mix the cornstarch with water to make a slurry, add to the glaze and continue cooking until glaze thickens. Cool down and strain.
  • Preheat the oven to 375 degrees F.
  • Take the marinated chicken and lay them on a sheet pan and par bake for 10 to 12 minutes.
  • Heat vegetable oil in a deep fryer to 375 degrees F. Take the par-baked wings and deep fry for 5 to 6 minutes.
  • Toss the freshly deep fried wings with 3 ounces of the adobo glaze.

GRILLED CHICKEN WINGS WITH SPICY CHIPOTLE HOT SAUCE AND BLUE CHEESE-YOGURT DIPPING SAUCE



Grilled Chicken Wings with Spicy Chipotle Hot Sauce and Blue Cheese-Yogurt Dipping Sauce image

Provided by Bobby Flay

Categories     appetizer

Time 1h8m

Yield 4 to 6 servings

Number Of Ingredients 18

46 chicken wings
Vegetable oil
Salt and freshly ground pepper
Chipotle Hot Sauce, recipe follows
Blue Cheese-Yogurt Dip, recipe follows
1 1/2 cups red wine vinegar
3 tablespoons Dijon mustard
2 to 3 tablespoons chipotle pepper puree (depending on how spicy you like it)
3 tablespoons honey
3 tablespoons vegetable oil
Salt and freshly ground pepper
1 stick unsalted butter, cut into pieces
2 tablespoons ancho chile powder
1 pint thick Greek yogurt
3/4 cup crumbled domestic blue cheese
2 tablespoons finely chopped red onion
3 tablespoons finely sliced scallions
Salt and freshly ground pepper

Steps:

  • Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.
  • Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.
  • Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip.
  • Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

BOBBY FLAY'S ADOBO-SEASONED BAKED CHICKEN WINGS RECIPE - (4.3/5)



Bobby Flay's Adobo-Seasoned Baked Chicken Wings Recipe - (4.3/5) image

Provided by Czech22

Number Of Ingredients 10

1/2 C mango or peach nectar (blend until smooth)
1/4 C honey
1-2 T red hot sauce
salt and freshly ground pepper
2 t garlic powder
2 t onion powder
2 t turmeric
40 chicken wings rinsed well and patted dry
2 T canola oil
2 T finely chopped fresh oregano or 2 t dried oregano

Steps:

  • Preheat oven to 425 degrees. Stir together mango nectar, honey, and hot sauce in a bowl; season with salt and pepper. Set aside. Mix garlic powder, onion powder, and turmeric in a small bowl for adobo seasoning. Add 1 T of salt and 1 t black pepper. Toss adobo seasoning with wings in a bowl and then add oil and cover well. Line cookie sheet with foil and spray with cooking oil. Place wings on cookie sheet in a single layer. Bake 20 minutes. Turn the wings over; continue baking for 20 minutes. Remove the wings from the oven and generously brush with the glaze, then bake another 10 minutes until cooked through. Remove to a platter and sprinkle with the oregano.

GRILLED SPICY WINGS



Grilled Spicy Wings image

Provided by Bobby Flay

Categories     appetizer

Yield 4 servings

Number Of Ingredients 8

3 cloves garlic, chopped
1/2 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chipotle puree
1 tablespoon finely chopped parsley
1 tablespoon finely chopped oregano
20 chicken wings
Salt and freshly ground pepper

Steps:

  • Mix together all ingredients in a medium bowl. Add the chicken wings and toss to coat evenly. Cover and refrigerate for 2 hours. Grill wings

ADOBO-SEASONED BAKED CHICKEN WINGS



Adobo-Seasoned Baked Chicken Wings image

Preheat oven to 425°F. Stir together the mango nectar, honey, and hot sauce in a bowl; season with salt and pepper. Set aside. Mix garlic powder, onion powder,

Provided by Bobby Flay

Time 10m

Yield 8

Number Of Ingredients 10

½ cup mango nectar
¼ cup honey
1-2 Tbsp red hot sauce
Salt and freshly ground black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp ground turmeric
40 chicken wings, rinsed well and patted dry
2 Tbsp canola oil
2 Tbsp finely chopped fresh oregano (or 2 tsp good dried oregano)

Steps:

  • Preheat oven to 425°F. Stir together the mango nectar, honey, and hot sauce in a bowl; season with salt and pepper. Set aside. Mix garlic powder, onion powder, and turmeric in a small bowl for adobo seasoning. Add 1 Tbsp of salt and 1 tsp of black pepper. Toss with wings in a bowl with the oil. Transfer wings to a large baking sheet (or 2 small ones, if needed) in a single layer. Bake for 20 minutes. Turn wings over; continue baking for 20 minutes. Remove wings from the oven, generously brush with the glaze, then continue baking 10 minutes more until cooked through. Remove to a platter and sprinkle with the oregano. Kitchen Counter Per serving: 340 calories, 10g carbs, 22g protein, 90mg cholesterol, and 23g fat.

Nutrition Facts :

WINGS



Wings image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 3 dozen

Number Of Ingredients 9

36 fresh chicken drummettes
25 ounces ketchup
2 ounces cayenne pepper
2 ounces garlic
2 ounces Cajun seasoning
2 cups balsamic vinegar
10 ounces soy sauce
10 ounces Worcestershire sauce
2 ounces white pepper

Steps:

  • Preheat the grill.
  • Mix all of the ingredients in a large bowl, except for the chicken. Grill the wings until they are cooked through. Dip in sauce and serve.

BOBBY FLAY'S ADOBO-SEASONED CHICKEN AND RICE



Bobby Flay's Adobo-Seasoned Chicken and Rice image

Categories     Chicken     Rice     Side     Roast     Boil

Yield serves 4

Number Of Ingredients 27

Adobo Seasoning
2 tablespoons kosher salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon ground cumin
1 teaspoon sweet Spanish paprika
2 teaspoons freshly ground black pepper
2 teaspoons ground turmeric
1 tablespoon finely chopped fresh oregano leaves
Chicken and Rice
4 bone-in, skin-on chicken thighs, cut in half
4 bone-in, skin-on chicken breasts, cut in half lengthwise
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 large Spanish onion, finely diced
2 medium red bell peppers, finely diced
1 serrano chile, finely diced
2 plum tomatoes, seeded and finely diced
4 cloves garlic, finely chopped
3 cups long-grain rice
5 1/2 cups homemade chicken stock (see page 220)
1 bay leaf
1 cup frozen peas (not thawed)
1 cup pitted picholine olives
3 tablespoons finely chopped fresh cilantro or flat-leaf parsley leaves
2 teaspoons finely chopped fresh oregano leaves
Grated zest and juice of 1 fresh lime

Steps:

  • To make the adobo seasoning, mix together the salt, granulated garlic, granulated onion, cumin, paprika, black pepper, turmeric, and oregano in a small bowl.
  • To cook the chicken, preheat the oven to 375°F.
  • Season both sides of the chicken pieces with salt and pepper, and then with the adobo seasoning mixture.
  • Heat the oil in a large Dutch oven over medium heat. Place the chicken in the oil, skin side down, in batches if necessary, and sauté until golden brown, about 4 minutes. Turn the chicken over and cook until the second side is golden brown, about 4 minutes. Transfer the chicken to a baking sheet, place it in the oven, and roast until tender and just cooked through, about 12 minutes.
  • Meanwhile, pour off all but 2 tablespoons fat from the Dutch oven, and place it back over high heat. Add the onion, bell peppers, and serrano chile, and cook until soft, 5 minutes. Add the tomatoes and garlic and cook for 1 minute.
  • Add the rice to the pan, stir to coat it in the mixture, and cook for 1 minute. Add the chicken stock and bay leaf, season with salt and pepper, and bring to a boil. Cook for 5 minutes, uncovered. Then stir well, cover, reduce the heat to medium, and cook until all the stock has been absorbed and the rice is tender, 10 to 12 minutes. During the last few minutes of cooking, quickly stir in the peas, cover, and continue cooking.
  • Remove the pan from the heat and let sit for 5 minutes, covered. Then remove the lid, fluff the rice, and gently fold in the olives, cilantro, oregano, lime zest, and juice. Add the chicken and stir to combine.

Tips:

  • Use a flavorful marinade: The key to these wings is the flavorful marinade. Be sure to use a combination of spices, herbs, and citrus that you enjoy. You can also add some brown sugar or honey to balance out the flavors.
  • Don't overcrowd the baking sheet: When baking the wings, be sure to not overcrowd the baking sheet. This will prevent them from cooking evenly. Leave some space between each wing so that air can circulate.
  • Bake the wings until they are crispy: Bake the wings until they are crispy on the outside and cooked through on the inside. This will usually take about 30-40 minutes. You can check if the wings are done by poking them with a toothpick. The juices should run clear.
  • Serve the wings with your favorite dipping sauce: These wings are delicious served with a variety of dipping sauces. Some popular choices include ranch dressing, blue cheese dressing, and honey mustard. You can also serve them with a simple lemon wedge.

Conclusion:

These Bobby Flay's Adobo Seasoned Baked Chicken Wings are a delicious and easy-to-make appetizer or main course. They are perfect for parties or game day gatherings. The wings are marinated in a flavorful adobo sauce and then baked until crispy. They are sure to be a hit with everyone who tries them.

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