Pro Tips
**Chef's Tips & Troubleshooting:**
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Chicken Wings Inasal
Made with chicken wings, ground turmeric, garlic and crushed ginger — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Combine the ground black pepper, Cayenne pepper, ginger, garlic, sugar, vinegar, 7-up, turmeric, and lemon juice in a large bowl. Mix well.
- Add-in the chicken wings. Cover the bowl with a cling wrap. Marinate the chicken for 5 to 8 hours.
- Skewer the chicken wings in a bamboo skewer.
- In a small bowl, combine the margarine, annatto powder, lemon, and salt. Stir and set aside.
- Heat-up the grill. Start to grill the chicken while basting using margarine mixture. Grill the wings for 6 to 8 minutes per side.
- Transfer the grilled chicken wings to a serving plate.
- Serve.
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Pro Tips & Troubleshooting
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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