Adobo Chicken Wings

This take on chicken adobo is made with everyone's favorite hearty bar snack game day snack, chicken wings. 

If you love wings, you will definitely love these. The taste is so umami rich with a nice tang from the vinegar in the marinade and sauce. 

These chicken wings are delicious the day they are made as well as re-heated as leftovers. 

About Chicken Adobo:

Chicken adobo is a traditional dish from the Philippines, and evidently, every family has their variation. Even so, the key ingredients in most recipes include garlic, bay leaves, black pepper, soy sauce, and vinegar. 

The word adobo comes from the Spanish word, adobar, which means to marinate. Adobo is not confined to chicken, and the method is also used for meat and fish. 

Tips for Making: 

First, use chicken wings that have been cut into three pieces at the joints. You can buy them already separated, sometimes called "drumettes and flats," or you can separate them yourself. I don't mind separating them myself, and I freeze the wing tips to use later for making broth or gravy. 

Marinate the wings in a mixture of onions, garlic, peppercorns, bay leaves, vinegar, soy sauce, and some neutral cooking oil for at least eight hours and up to a day. 

After that, roast the chicken wings in the oven, reserving the marinade to boil and strain for the sauce. 

Once the chicken is baked and the marinade is cooked and strained, toss the chicken wings in the glaze. 

Ingredient Notes:

Vinegar - in the Philippines, adobo is often made with sugar cane vinegar, which is difficult to find unless you have access to a grocery store that specializes in Filipino ingredients. You can use distilled white vinegar. I actually used apple cider vinegar. 

Soy Sauce - use a "regular" light soy sauce. If you have access to a Filipino market, the brand Silver Swan is often used in adobo. 

Salt - I used Diamond Crystal kosher salt

Black pepper- ground to season the wings before marinading and peppercorns for the marinade. 

Garlic - you will need one head of garlic for the marinade. 

Bay leaves

Neutral oil

I served this chicken sprinkled with scallions, cilantro, with rice and Filipino pico de gallo (recipe provided). It's often traditional to sprinkle the chicken with fried garlic. I didn't have any so I sprinkled the wings with fried garlicky onions for a nice crunch. 

More Chicken Wing Recipes You May Also Like:

Slow Cooker Asian Glazed Chicken Wings

Pepper Jelly Glazed Chicken Wings

Air Fryer Korean-Style BBQ Chicken Wings

Tandoori Style Crispy Chicken Wings

Grilled Chicken Wings with Habanero Carrot Hot Sauce

Instant Pot Hot Honey Chicken Wings 

Korean-Style Fried Chicken Wings

One-Pot Sticky Chicken Wings

The theme for this week's From Our Dinner table group is chicken recipes! If you love chicken, be sure to visit everyone's recipes below:

Favorite Chicken Recipes

• Adobo Chicken Wings from Karen's Kitchen Stories
• Air Fryer Chicken Patties from Cheese Curd In Paradise
• Chicken an Bulgar Pilaf from Pandemonium Noshery
• Chicken Stir Fry Lettuce Wraps from Hezzi-D's Books and Cooks
• Easy Baked Bruschetta Chicken from Blogghetti
• Easy Chicken Stroganoff from A Kitchen Hoor's Adventures
• French Onion Chicken in the Pressure Cooker from That Recipe
• Southern Fried Chicken from Palatable Pastime

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Adobo Chicken Wings with Filipino Pico de Gallo

Yield: 4 - 6 servings

Author: Karen's Kitchen Stories

Prep time: 45 MinCook time: 1 HourInactive time: 8 HourTotal time: 9 H & 45 M

This take on chicken adobo is made with everyone's favorite hearty bar snack game day snack, chicken wings.

Ingredients

For the Wings

• 2 pounds chicken wing drumettes and flats, or 2 1/2 pounds whole chicken wings, cut into drumettes and flats, wing tips set aside
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 small white onion, thinly sliced
• Cloves from 1 head of garlic, peeled and smashed.
• 1 1/2 teaspoons black peppercorns
• 1/3 cup distilled white or apple cider vinegar
• 2 tablespoons cooking oil such as vegetable or grapeseed
• 3 dried bay leaves
• A few thin scallion slices and chopped cilantro for garnish
• Fried garlic or onion (packaged) for topping

For the Pico de Gallo

• 4 medium scallions, thinly sliced, 1 tablespoon of the green parts reserved for the topping the chicken
• 1/4 cup chopped fresh cilantro, one tablespoon reserved for topping the chicken
• 1 medium serrano chile, thinly sliced
• 10 ounces tomatoes (2-3 depending on size), chopped
• 1 1/2 teaspoon fish sauce
• Kosher salt to taste

Instructions

To Make the Chicken Wings

1. Sprinkle the chicken wings with the salt and pepper on all sides. Place the pieces in a one-gallon ziplock bag and add the onion, garlic, peppercorns, soy sauce, vinegar, oil, and the bay leaves. Seal and shake the bag to thoroughly mix all of the ingredients. Refrigerate for 8 to 20 hours.
2. Heat the oven to 425 degrees F and prepare a rimmed baking sheet with foil on the bottom and a wire rack set over the foil. Spray the wire rack with spray oil. Remove the chicken wings from the bag and shake off any excess marinade (do not discard the marinade). Place the wings on the wire rack and bake for 40 to 45 minutes, turning the wings halfway through. The internal temperature should be 165 degrees F.
3. While the wings are baking, pour the marinade into a sauce pan and bring it to a boil over medium heat, stirring regularly, until it has reduced to about 3 to 4 tablespoons, 10 to 14 minutes. Pour it through a mesh sieve to remove the solids. Set aside until the wings are done.
4. Place the wings in a bowl and add the reduced marinade and toss to coat. Sprinkle with some scallions and cilantro (optional), as well as fried garlic or fried onions (optional).

Pico de Gallo

1. Save a tablespoon of the onions and cilantro for garnishing the wings.
2. To a medium bowl, add the tomatoes, scallions, cilantro, and serrano and stir together. Add the fish sauce and season with salt to taste. Set aside to serve with the chicken.

Nutrition Facts

Calories

473.01

Fat (grams)

34.05

Sat. Fat (grams)

8.96

Carbs (grams)

5.13

Fiber (grams)

1.45

Net carbs

3.66

Sugar (grams)

2.15

Protein (grams)

34.71

Sodium (milligrams)

774.79

Cholesterol (grams)

141.45

https://www.karenskitchenstories.com/2022/09/adobo-chicken-wings.html

Karen's Kitchen Stories

Chicken, adobo

main dish, appetizer

Filipino

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Recipe adapted from Food & Wine Magazine, July 2022. It was part of a great article about restaurants in Little Manilas across the country. The article includes so many recipes I want to try.