Tita Em’s Chicken Wings Adobo

Tita Em is a nickname for Zosima Arceo Phojanakong, also known as Emma, who happens to be the mother of King Phojanakong, the chef at Kuma Inn on the Lower East Side of Manhattan. Her background is Filipino, and Mr. Phojanakong’s recipe for chicken wings is a spin on something that his mother used to cook every week for her family when the chef was a boy: a whole chicken simmered in a silky, peppery adobo gravy. In Mr. Phojanakong’s version, that sauce gets extra creaminess from coconut milk. At Kuma Inn, the wings have become a signature dish.

Ingredients

• ¾ cup rice vinegar
• ¾ cup soy sauce
• 6 to 8 cloves garlic, crushed
• ¾ teaspoon whole black peppercorns
• 2 bay leaves
• 2 ½ pounds chicken wings, tips removed and sectioned
• ¼ cup vegetable oil
• ⅓ cup coconut milk

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    743 calories; 55 grams fat; 16 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 10 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 54 grams protein; 314 milligrams cholesterol; 2868 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a large saucepan, combine the vinegar, soy sauce, garlic, peppercorns and bay leaves. Add 1 1/4 cups water and mix well. Add the chicken wings and marinate at room temperature for 30 minutes.
2. Cover pan, place over high heat and bring to a boil. Reduce heat to low and simmer, covered, until tender, 30 to 40 minutes. Remove chicken from braising liquid and set aside on a rack to drain and dry.
3. In a large skillet, heat the oil, add the wings and fry until golden brown.
4. Return braising liquid to a boil. Add coconut milk and bring to a simmer. Add chicken wings, coat with sauce and serve.

1 hour 30 minutes