Adobo Chicken Wings Recipe | Food Diaries | Zarnak Sidhwa | Philippine Food

Method:
In a bowl, toss the chicken wings with 3⁄4 cup rice vinegar, soya sauce, peppercorns, garlic, bay leaves, and 1- 1⁄4 cups water. Refrigerate for 30 minutes. Cook in a pan or bake in oven, until the chicken wings are tender. Whisk the reserved cooking liquid with the remaining 1 tablespoon rice vinegar, mayonnaise, sour cream, coriander, garlic powder, ginger powder, salt and lemon zest and refrigerate the mayonnaise until ready to serve. Mix salt with lemon juice, chilli powder and add over the apple slices. Serve the wings while hot with the mayonnaise and apple slices on the side.

Method :
Boil apples in little water and mash into a chunky sauce. Stir in brown sugar, ground cinnamon and ground cloves; simmer, uncovered, 10-15 minutes longer or until liquid is absorbed and sauce is thickened. Cool completely. Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and baking soda; add to mixture alternately with buttermilk, beating well after each addition. Divide dough into eight portions; shape each into a disk. Cut out eight 9-in. circles of parchment paper. With a floured rolling pin, roll out a dough disk to fit each parchment circle. Transfer to baking sheets. Bake 10-12 minutes or until golden brown. Remove from pans to wire racks to cool completely. Place one layer on a serving plate; spread with 2/3 cup filling. Repeat layers. Top with remaining cake layer, wrap tightly in plastic wrap; refrigerate 1-2 days or until layers soften. If desired, sprinkle cake with icing sugar lastly drizzle chocolate spread .