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Air Fryer Adobo Chicken Wings

These Air Fryer Adobo Chicken Wings are first simmered in classic Filipino adobo ingredients of vinegar, soy sauce, coconut milk, broth garlic, black pepper, salt and bay leaves. Then, the wings are air-fried in batches for a few, quick minutes till crisp. Serve as appetizers. Or for a main course, serve with rice and a side of achara (green papaya pickles). This is an Asian in America recipe by Elizabeth Ann Quirino. Makes 2 to 4 servings.
Prep Time1 day
Cook Time1 hour 4 minutes
Total Time1 day 1 hour 4 minutes
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Asian, Filipino
Keyword: Air Fryer Filipino Adobo Chicken Wings
Servings: 4 people
Calories: 36kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Air Fryer - either with a slide drawer or a toaster-oven model.
  • Large stockpot or Dutch oven - 6 or 8 quarts

Ingredients

  • 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)

Instructions

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.

Cook's comments:

  • 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.

Nutrition

Serving: 1g | Calories: 36kcal | Carbohydrates: 5g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 2440mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg