Adobo Chicken Wings

In a large bowl, combine vinegar, soy sauce, brown sugar, garlic, red pepper and bay leaves. Whisk until sugar has dissolved.

Place chicken in a 9 x 13 baking dish and cover with marinade. Refrigerate for 2 hours, turning halfway through.

Place the chicken and marinade in a large Dutch oven. Add the chicken broth. Bring your mixture to a boil. Then, reduce heat and simmer for 50 minutes. About halfway through, toss chicken around to ensure it is cooking evenly.

Meat will fall off the bone when fully cooked, so be careful with the next part!

Remove chicken to a serving platter. Discard garlic cloves and bay leaf from liquid.

Whisk the cornstarch and lime juice into the liquid and bring to a boil again. This will help the mixture thicken.

Pour sauce over chicken (I don’t use all the sauce, ust enough to provide some flavor) or use as a dipping sauce on the side.

Sprinkle cooked wings with cilantro.

(Recipe adapted from Giada De Laurentiis.)