Some days we like crisp adobo. Even better, if they’re Air Fryer Adobo Chicken Wings like these. What starts out as appetizers, can also be transformed as a main course, if you add rice, and sides of achara (green papaya pickles), as lots of Pinoys like to do.
After simmering the Filipino adobo chicken wings stew, I let it rest in the refrigerator for a day. The garlic-vinegar flavors were more flavorful the day after. But you can go straight to the Air Fryer after cooking the stew, if you can’t wait.
Crisp adobo chicken wings in the Air Fryer is like a dream come true. The forced circulating hot air makes the skin really crunchy, which in the past I could only achieve by deep-frying. We’re watching our oil and fat intake these days we’re so sedentary due to the pandemic. Crisp on the outside, yet tender and juicy inside, without frying in hot oil. What more could you ask for in chicken wings?
The air-fried adobo wings cooked fast for a total of 14 minutes. I cooked the wings in batches, didn’t overload them, laid them in a line, with no overlaps.
Recently, I reminisced a lot about pre-pandemic days. Looking back to good times makes us feel good. If it helps, go through old photos, greeting cards, books, favorite music, or call a friend. Tune out from the crazy news cycle. Pay attention to what matters more. And you know what else feels good? A platter of these newly-air fried, crunchy Filipino Adobo Chicken Wings. Can you smell that familiar, hypnotizing garlicky aroma?
Air Fryer Adobo Chicken Wings
- Air Fryer - either with a slide drawer or a toaster-oven model.
- Large stockpot or Dutch oven - 6 or 8 quarts
- 2 ½ pounds chicken wings, tips removed, wings sectioned into flats and drummettes
- 1 cup Heinz cider vinegar
- ¾ cup soy sauce, if possible use a Filipino brand
- ⅓ cup coconut milk, canned or fresh
- 1 cup chicken broth
- 8 cloves garlic, peeled, crushed
- 1 Tablespoon black pepper corns
- 3 pieces bay leaves
- 1 pinch salt
- 1 teaspoon ground black pepper
For serving (for main course):
- steamed rice,
- ½ cup achara (green papaya pickles)
To simmer Adobo Chicken Wings:
- Prepare the chicken wings by washing, then removing the ends and tips.
- In a large stockpot, pour and combine the cider vinegar, soy sauce, coconut milk, broth, garlic, peppercorns, bay leaves, salt and black pepper.Add the chicken wings. Mix ingredients. Let the chicken sit in the marinade for 30 minutes at room temperature.Over medium high heat, bring the adobo to a boil. Lower the heat to a simmer. Cover and continue cooking till the chicken wings are cooked completely for 50 minutes.
To cook in the Air Fryer:
- Take the chicken wings out of the stockpot. Keep the sauce in the stockpot and set aside.Pat the chicken wings dry with a paper towel. Lay them out on a flat tray.Spritz the wings lightly with cooking spray.Cook the wings in batches. Take a batch of wings that will fit inside your Air Fryer basket. Lay the wings in a line, spacing evenly. Do not overlap and do not overload the basket.Air fry at 375 F for 8 minutes.Stop and turn off the Air Fryer. Carefully open the drawer (or door ) and check to see the wings are not burnt. Slide the drawer close.Turn on the Air Fryer again.Air fry at 400 F for 6 minutes. You will hear the skin slightly crackling and by now, you can smell the fragrant garlic adobo aroma.Carefully, slide the drawer open. Use a long pair of tongs to take out the cooked wings. Set the air-fried wings on parchment paper to remove excess oil and maintain crispness.Repeat air-frying the next batches of wings. Serve warm and crisp with sides of rice and pickled achara if desired. Serve the adobo sauce on the side, as well.
To reduce the adobo sauce:
- In the same stockpot, over medium heat, simmer the adobo sauce for 5 to 6 minutes till it thickens. Do not leave this unattended. The sauce contains coconut milk which can curdle or burn if heat is too high. When sauce has reduced and thickened, serve in a gravy bowl on the side.
Types of Air Fryer:
- I am not an expert on Air Fryers. I only own one model – the Phillips brand, which has a slide-in drawer at the bottom and a basket inside for the food. This is a small unit and food capacity is only for about 2 to 3 people.Another type of Air Fryer is the toaster oven-style with a small oven door. This model can accommodate a larger amount of food and has more functions. There are several brands available.Safety: For safety and precautions, please read the product manual for complete information before using an Air Fryer appliance. Use utensils or accessories recommended specifically for the Air Fryer. Unplug when NOT in use.Disclosure: This is not an ad. My opinions are my own.
- At times, I cook Adobo Chicken Wings a day or two ahead and refrigerate it first for the flavors to blend well. Adobo always tastes better days after.You can also use this recipe to air fry regular Filipino Chicken Adobo (with different cuts) to a crisp. Remember to air fry in batches. Do not overlap the meat or overload the basket.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]