Crispy Adobo Chicken Wings
Filipino-inspired chicken wings marinated overnight in soy sauce, vinegar, garlic and onions, then oven-roasted until crisp and tossed in a reduction of the same marinade. The wings emerge deeply flavored with adobo's signature tangy-savory profile, creating a finger-licking fusion that transforms traditional Filipino braising techniques into an addictive appetizer. Served with bright Filipino pico and rice, this dish bridges home cooking with modern presentation while maintaining authentic flavor principles.
Ingredients
For the Chicken Wings:
- 2 pounds chicken wing drumettes and flats patted dry
- 1¼ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 small white onion 6 ounces, thinly sliced (about ¾ cup)
- 1 garlic head 2 ounces, cloves separated, peeled, and smashed (about 14 garlic cloves)
- ⅓ cup soy sauce such as Silver Swan
- ⅓ cup white vinegar such as Datu Puti
- 2 tablespoons neutral cooking oil such as grapeseed oil
- 2 to 3 dried bay leaves
- Cooking spray
For the Filipino Pico:
- 4 medium scallions about 1¾ ounces, thinly sliced (about ½ cup)
- ¼ cup chopped fresh cilantro
- 1 medium serrano chile unseeded, thinly sliced (about ¼ cup)
- 2 medium tomatoes about 10 ounces, cored and chopped (about 1½ cups)
- 1½ teaspoons fish sauce such as Red Boat or Rufina
- Kosher salt to taste
For Serving:
- 2 teaspoons fried garlic such as Maesri
- Hot cooked white rice
Instructions
- Marinate the chicken wings: Sprinkle chicken all over with salt and pepper. Transfer chicken to a large ziplock plastic bag. Add onion, garlic, soy sauce, vinegar, oil, and bay leaves. Seal bag and toss mixture to evenly combine. Marinate chicken mixture in refrigerator at least 8 hours or up to 1 day.
- Prepare for roasting: Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil. Lightly coat an oven-safe wire rack with cooking spray and set in baking sheet.
- Arrange wings for roasting: Remove chicken wings from marinade, scraping off excess, and transfer to a paper towel–lined plate; pat dry. Reserve marinade in bag. Arrange wings at least ¼ inch apart on prepared wire rack.
- Roast the wings: Roast in preheated oven until browned and crisp and a thermometer inserted in thickest portion of meat registers at least 165°F, 45 to 50 minutes, flipping wings after 25 minutes.
- Reduce the marinade: Meanwhile, bring reserved marinade to a boil in a small saucepan over medium heat. Boil, stirring occasionally, until liquid is slightly thickened and reduced to about 3 tablespoons, 14 to 16 minutes. Pour mixture through a fine wire-mesh strainer set over a large bowl; discard solids. Set reduced marinade aside.
- Make the Filipino pico: Reserve 1 tablespoon scallions, 1 tablespoon cilantro, and a few slices of serrano for garnish. Stir together tomatoes and remaining scallions, cilantro, and serrano in a medium bowl. Stir in fish sauce and season to taste with salt. Set aside.
- Finish the wings: Add roasted chicken wings to bowl with reduced marinade and toss to coat. Transfer to a platter and garnish with reserved scallions, cilantro, and serrano. Sprinkle evenly with fried garlic.
- Serve: Serve immediately alongside Filipino pico and white rice.
Tips from Lola's Kitchen
- For extra flavor: Let the wings marinate for the full 24 hours. The longer they sit in the marinade, the more flavor they'll absorb.
- For crispier skin: Make sure to pat the wings very dry after removing them from the marinade. Any excess moisture will prevent the skin from crisping properly.
- For even cooking: Don't overcrowd the baking sheet. Make sure the wings are spaced at least ¼ inch apart to allow hot air to circulate around them.
- For maximum flavor: Don't skip reducing the marinade. This concentrated sauce adds an extra punch of flavor when tossed with the cooked wings.
- For perfect wings: Use a thermometer to check that the internal temperature reaches 165°F. This ensures the wings are fully cooked but still juicy.
- For balanced flavor: The Filipino pico adds a fresh, bright counterpoint to the rich wings. Don't skip this accompaniment!
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