Chicken wings are super yummy, and these Filipino Adobo Chicken Wings are the best! You can make them for dinner, a party, or just a snack when you want something tasty.
These wings are special because they have a mix of salty, tangy, and a little bit of sweet flavors. That’s what makes Filipino food so good. It’s like your favorite comfort food, but even better!
Recipe Overview
These Filipino Adobo Chicken Wings are like regular chicken wings, but with a special Filipino twist.
Instead of spicy sauce, we’re using a mix of soy sauce, vinegar, garlic, and pepper.
This makes the wings super soft inside and a little sticky on the outside.
They taste great with rice, veggies, or just by themselves. You’ll love them!
Ingredients for Filipino Adobo Chicken Wings
- 2 pounds of chicken wings (cut into pieces)
- 1/2 cup of soy sauce (the kind with less salt is good so you can choose how salty it is)
- 1/2 cup of white vinegar (regular white vinegar is best, but apple cider vinegar works too)
- 6 cloves of garlic, chopped up small (garlic is super important for the adobo taste!)
- 1 tablespoon of black peppercorns, crushed (freshly crushed pepper tastes the best)
- 2 bay leaves
- 1/4 cup of water
- 2 tablespoons of cooking oil (like vegetable or canola oil)
- Optional: 1 tablespoon of brown sugar (if you want it a little sweet)
- Optional: Green onions, chopped (to put on top at the end)
Step-by-Step Instructions
- Get the Wings Ready: First, dry the chicken wings with a paper towel. This helps them get brown later. If the wings are whole, cut them into smaller pieces.
- Mix the Marinade: In a big bowl or a zip-top bag, mix the soy sauce, vinegar, garlic, pepper, and bay leaves. Put the chicken wings in and mix it all up.
- Let it Sit: Close the bowl or bag and put it in the fridge for at least 30 minutes. For the best taste, leave them in for 2-4 hours, or even overnight. The longer, the better!
- Brown the Wings (Optional, but Good): Heat the oil in a big pan on medium-high heat. Take the wings out of the marinade (but keep the marinade!). Brown the wings in the hot oil for 2-3 minutes on each side. This makes them taste even better, but you don’t have to do it.
- Simmer in the Sauce: Pour the marinade you saved and 1/4 cup of water into the pan with the wings. Add brown sugar now if you want. Let it start to bubble gently.
- Cook the Wings: Turn the heat to low, put a lid on the pan, and cook for 20-25 minutes. The wings should be soft and cooked all the way. Flip them over halfway so they cook evenly.
- Make the Sauce Thick: Take the lid off and turn the heat up to medium. Cook the wings, turning them sometimes, until the sauce gets thick and sticky. This takes about 5-10 minutes. Watch them so they don’t burn!
- Serve: Put the wings on a plate and put green onions on top if you want. Eat them right away!
Variations & Tips
- Spicy Wings: Add a little bit of red pepper flakes or some sliced chilies to make it spicy.
- Make Ahead: You can put the wings in the marinade up to 24 hours before. You can also cook them all the way, put them in the fridge, and heat them up later.
- Storage: Leftover wings can go in a container in the fridge for up to 3 days.
- Reheating: Heat the wings in the oven at 350°F for 10-15 minutes. You can also heat them in a pan on the stove. Add a little water if they stick.
- Serving Suggestion: These chicken wings are great with rice, salad.
Key Details for Filipino Adobo Chicken Wings
- Prep time: 15 minutes (plus time for the marinade to soak in)
- Cook time: 35-40 minutes
- Total time: 50-55 minutes (plus time for the marinade to soak in)
- Servings: 4-6 people
- Stuff you’ll need: Big bowl or zip-top bag, big pan, tongs
FAQ
How can I make the sauce thicker?
Mix a little cornstarch with cold water. After the wings are cooked, stir this mix into the sauce. Cook for a minute or two until it’s thick.
Can I use other kinds of vinegar?
White vinegar is best, but apple cider vinegar or rice vinegar also work. Don’t use balsamic vinegar. It’s too strong.
Can I bake these wings?
Yes! Put the wings on a baking sheet and bake at 400°F for 30-40 minutes. Flip them halfway. Then, mix them with the adobo sauce (you’ll make the sauce in a separate pan).
How long can I leave the wings in the marinade?
At least 30 minutes, or up to overnight (8-12 hours) in the fridge. Longer is better, but don’t go over 24 hours. The vinegar might make the chicken mushy.
Do I have to brown the wings first?
It’s optional, but it makes the wings taste better and look nicer. If you don’t have time, you can skip it.
My sauce is too salty! What do I do?
Add a little water or a bit more sugar. You can also add a squeeze of lemon or lime. Taste and see what it needs.
Filipino Adobo Chicken Wings
Ingredients
- 2 pounds chicken wings cut into pieces
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 6 cloves garlic chopped
- 1 tablespoon black peppercorns crushed
- 2 bay leaves
- 1/4 cup water
- 2 tablespoons cooking oil
- 1 tablespoon brown sugar optional
- Green onions chopped (optional, for garnish)
Instructions
- Dry the chicken wings with a paper towel. If whole, cut into smaller pieces.
- In a bowl or zip-top bag, mix soy sauce, vinegar, garlic, pepper, and bay leaves. Add chicken wings and mix well.
- Marinate in the fridge for at least 30 minutes, or up to 4 hours or overnight for best flavor.
- Heat oil in a large pan on medium-high heat. Brown wings for 2-3 minutes per side (optional).
- Pour in the marinade and 1/4 cup water. Add brown sugar if desired. Bring to a simmer.
- Reduce heat to low, cover, and cook for 20-25 minutes, flipping wings halfway, until cooked through.
- Remove lid, increase heat to medium, and cook for 5-10 minutes, turning wings, until sauce thickens and becomes sticky.
- Serve wings immediately, garnished with green onions if desired.
