Adobo Chicken Wings

These Adobo Chicken Wings starts with the classic way of cooking this Filipino stew by simmering the ingredients together in the sauces. After the stew is done, air dry the chicken wings for at least half an hour. Then you have two choices: Either deep fry the wings to a crisp or broil them in the oven till they are golden brown. This was inspired by Chef King Phojanakong from his recipe published in The New York Times. Serves 2 to 4 as an appetizer, side or entrée

Prep Time40

Cook Time1 2

Resting time30

Total Time2 12

Course: Appetizer

Cuisine: American, Asian, Filipino

Keyword: Filipino Chicken Wings Adobo Appetizer

Servings: people

Calories: 541kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Large stock pot: 6 or 8 quarts
Large skillet or wok: 12 or 14 inches diameter
Large, rimmed baking sheet

Ingredients

1 cup Heinz cider vinegar
3/4 cup soy sauce Filipino brand
1/3 cup coconut milk
1 cup chicken broth
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
for serving boiled rice

Instructions

Prepare chicken wings by removing the ends and tips.
In a large stockpot, combine the vinegar, soy sauce, coconut milk, broth, 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.

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Nutrition