This Chicken wings Adobo-Filipino style is a traditional adobo recipe in the Philippines that has a perfect balance of salty-sour taste. Made of simple ingredients, chicken drumette and wingette, braised in soy sauce, vinegar, garlic and ground black pepper. Quick and easy to prepare, ready in 30 minutes!
Adobo is one of the popular dishes in the Philippines. Each region has its own version of adobo. Typically made of chicken or pork, (or a combination of both) soy sauce, vinegar, garlic, ground black pepper and bay leaves.
This version of adobo is my grandma’s Chicken Wings Adobo recipe (Lola Nene’s adobo style). The ingredients and method of this recipe are the Filipino traditional way of cooking adobo.
Here’s what you’ll need to make Filipino Chicken Wings Adobo
Main Ingredients:
Chicken drumette and wingette -can be substituted with chicken dark meat like drumstick or thigh.
Soy Sauce – use a premium quality soy sauce with low sodium.
Vinegar – white vinegar with 5% acidity. Although you can substitute it with other kinds of vinegar like apple cider or sherry vinegar and it can also be flavourful. However, the flavour and taste are not the same as I used to the traditional adobo.
Water or Chicken stock – to neutralize the vinegar while tenderizing the meat.
Garlic – base flavour for adobo
Ground black pepper – to add flavour or add chilli flakes to add some heat
Optional Add-Ins:
Annato powder or Atsuete – to add vibrant red-orange colour and add a bit of peppery taste. No biggie if you don’t have it.
Bay leaf – for the aromatic herb and adds another layer of flavour.
Bouillon cube or seasoning granules – for a tastier sauce. Omit this if using Chicken stock
Sugar – feel free to add if desired
Green onion or parsley for optional garnish
Cooking adobo is super easy and should not be complicated. There is no need of searing or marinate the meat. You need to cook the vinegar with the meat by braising and simmering it slowly with the vinegar, soy sauce, garlic and spices until the fat from the meat renders and the sauce thickened. Simmering the adobo sauce slowly will reduce the vinegary flavour. But of course, it depends on your preference. This method is the key to getting the perfect balance of salty-sour taste of adobo.
This is how my Grandma makes this Chicken Wings Adobo.
Heat the braiser or pot, and add a bit of cooking oil. Then saute the garlic until fragrant on medium heat to make sure the garlic will not burn. Sauteing the garlic will add a depth of flavour and mellows the pungent taste. Sauteing garlic only takes a few seconds.
Add the chicken and the rest of the ingredients. Cover and let it simmer for 15 to 20 minutes, then uncover and simmer for another 5 to 10 more minutes until the sauce is reduced and thickened. It’s done when the fat from the chicken wings’ skin starts to render.
What to serve with Chicken Wings Adobo?
Rice -is a staple food in the Philippines and you cannot serve adobo without the rice. We eat rice all-day, breakfast, lunch and dinner, also snacks lol! 😂 No joke, it’s a must-have and essential to serve with adobo😄 Fried rice or steamed white jasmine rice ideally.
Egg– fried egg, hard or soft-boiled for breakfast or lunch.
Tomatoes– Cherry or Roma tomatoes sliced and seasoned with salt and pepper.
Green onion or parsley for garnish
Most restaurants will serve adobo on a heated and pliable banana leaf to add flavour.
If you are not a fan of soft a bit chewy chicken skin, you can crisp up the skin after cooking. In the preheated air fryer at 400 F for about 5 to 8 minutes or in the preheated oven at 400 F for about 10 to 15 minutes. Pan-fry with a bit of neutral cooking oil. I also tried this on the grill for about 4 to 5 minutes, flipping halfway. It was delicious with a smoky flavour. Serve the adobo sauce on the side or drizzle on the crispy adobo.
Storing:
The leftovers can be refrigerated for up to 5 days. This is one of those leftover dishes that gets tastier the longer it sits. Adobo is also a freezer-friendly dish and can freeze in a sealed container for up to 3 months.
Reheating:
Thaw overnight or defrost/reheat in a microwave. To reheat in a pan, add a bit of water and bring to a boil or fry them. Also great to make adobo fried rice.
More Filipino Recipes to try
Filipino Pork Barbecue Skewers
Filipino Chicken Stew-Afritada
Ginataang Hipon (Shrimp in coconut milk)
Filipino Chicken Wings Adobo
Watch How to Make It
Equipment
Ingredients
- 750 g chicken wings
- 3 cloves garlic chopped
- ⅓ cup soy sauce premium quality low sodium
- ¼ cup vinegar white vinegar
- ½ cup water
- ½ chicken bouillon cube or 1/2 tsp seasoning granules
- ¼ tsp ground black pepper
- ½ tsp annatto powder dissolved in 1/2 tsp olive oil or 1 tbsp atsuete soaked in 2 tbsp hot water
- 1 tbsp canola oil
- 3 pcs bay leaves optional
Instructions
- In a saucepot with canola oil, saute chopped garlic on medium-high heat until fragrant. Add chicken wings, soy sauce, vinegar, and annatto powder dissolved in oil. Or use annatto seeds (atsuete soaked in hot water for at least 15 to 20 minutes then strain). Add water, bouillon cube or seasoning granules and ground black pepper.
- On medium heat, cover and simmer for about 15 to 20, then uncover and let it simmer for another 5 to10 minutes until the sauce is reduced and thickened.
- Serve with rice, tomato and boiled eggs (optional).
I made this many times already exactly what the instructions say. It’s perfect, yummy. Really good.❤️❤️❤️
Hi Darlene,
Thank you so much for the wonderful feedback😍 I appreciate your time leaving a comment❤❤❤