Nearly every part of the chicken is marvelous to cook. These Chicken Wings Adobo, Filipino-style is another proof of that. I found a large pack of chicken wings at the grocery last week which were on sale. They looked hefty, meaty and promising. A quick search of chicken wings recipes from fellow recipe bloggers yielded a smorgasbord of varying flavors – from spicy, salty and sweet. I decided to stick to my tried and true Filipino adobo flavors which my family enjoys. The garlicky-vinegar tastes and aroma always wins at our table.
I don’t cook chicken wings as often as I should. I have this misconception that they are just good for an appetizer. I was wrong about that. The chicken wings I purchased had more than enough meat on them so that this dish made it to two dinners, one lunch and one merienda.
I tossed everything in a large stockpot – wings, garlic, peppercorns, bay leaves, vinegar and soy sauce. Then I let the stove do the rest. The adobo boiled then simmered low and slow. The simmering activity from the stove top warmed up our home on a chilly day in early spring. The tangy aromas from a combination of garlic, vinegar and soy sauce spewed in the air and our house smelled wonderful. There is always something about the scent of a bubbling pot of adobo that tugs at your soul and fills your belly with anticipation. You know you’re home when you catch a whiff of it.
Chicken Wings Adobo
- Large stock pot: 6 or 8 quarts
- Large skillet or wok: 12 or 14 inches diameter
- Large, rimmed baking sheet
- 1 cup Heinz cider vinegar
- 3/4 cup soy sauce Filipino brand
- 8 cloves garlic peeled, crushed garlic
- 1 Tablespoon black pepper corns
- 3 pieces bay leaves
- 2 1/2 pounds chicken wings tips removed and sectioned
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper powder
- 1/4 cup vegetable oil for deep frying vegetable oil
- 1/3 cup coconut milk canned
- for serving boiled rice
- Prepare chicken wings by removing the ends and tips.
- In a large stockpot, combine the rice vinegar, soy sauce, garlic, black peppercorns, bay leaves, salt and black pepper powder. Add the chicken wings. Mix together. Let the chicken sit in the marinade for thirty minutes at room temperature.
- Over medium high heat, bring the adobo to a boil. Then lower the heat to a simmer. Cover and continue cooking till the chicken wings are cooked completely for 50 minutes.
- Take the chicken wings out of the saucepan and air dry on a cooling rack for at least 30 minutes. Pat with paper towels to hasten the process.
- How to deep fry: In a large skillet, add the vegetable oil. When oil is hot enough (about 350 F), add the chicken wings in batches and deep fry. Cook wings to a crisp, about 3 minutes on each side, turning over with tongs. Drain fried wings on parchment paper to remove excess oil.
- Or how to broil: If preferred, broil the wings in the oven. Turn on broiler. Arrange chicken wings adobo on a large, rimmed baking sheet lined with foil then parchment paper. Broil on high for about 8 minutes till skin is crisp.
- Separately, over medium high heat, add the coconut milk to the adobo sauce in the stockpot. Cook and reduce the liquid till it is thick. When sauce is gravy-like, pour over crisp chicken wings or serve on the side if preferred. Serve with boiled rice.
- Hello, Friends! 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 and recipe content I wrote, on your website, films or videos without my permission. If you want to republish this recipe or content on another website, video or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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]