These Adobo Chicken Wings bring Filipino-inspired flavor to the table with a savory marinade of soy sauce, white vinegar, garlic, onion, and bay leaves. After marinating, the wings are cooked until golden and crisp, then coated in a reduced glaze made from the marinade.
The wings are served with Filipino pico, a fresh mixture of tomatoes, scallions, cilantro, serrano pepper, and fish sauce. Fried garlic adds a final burst of flavor, while hot cooked white rice turns this dish into a satisfying meal.
Whether you’re serving these wings for a gathering or making them for dinner, the combination of tangy adobo seasoning and fresh, bright pico makes them stand out from traditional wing recipes.
Chicken Wings Sauce – Adobe
Ingredients
Adobo Chicken Wings
- 2 pounds chicken wings patted dry
- 1¼ teaspoons kosher salt
- ½ teaspoon black pepper
- ¾ cup thinly sliced white onion
- 2 ounces garlic cloves peeled and smashed (about 14 cloves)
- ⅓ cup soy sauce
- ⅓ cup white vinegar
- 2 tablespoons cooking oil
- 2 –3 dried bay leaves
Filipino Pico
- 4 medium scallions thinly sliced (about ½ cup), divided
- ¼ cup chopped fresh cilantro divided
- 1 medium serrano pepper thinly sliced, divided
- 2 medium tomatoes 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
- Hot cooked white rice
Instructions
Marinate the Wings
- Sprinkle the chicken wings with the kosher salt and black pepper.
- Place the wings in a large resealable food-safe bag. Add the onion, garlic, soy sauce, white vinegar, cooking oil, and bay leaves.
- Seal the bag and turn it several times to coat the wings evenly. Refrigerate for at least 8 hours or up to 24 hours.
Cook the Wings
- Remove the wings from the marinade, scraping off excess liquid. Place them on paper towels and pat dry. Reserve the marinade for the glaze.
- Prepare the wings using your preferred method in the Basic Chicken Wings recipe. Cook until the wings are browned and crisp and the thickest portion reaches an internal temperature of at least 165°F.
Make the Adobo Glaze
- While the wings cook, transfer the reserved marinade to a small saucepan. Bring it to a boil over medium heat.
- Continue boiling, stirring occasionally, until the liquid is reduced to about 3 tablespoons and slightly thickened, approximately 14–16 minutes.
- Pour the reduced marinade through a fine-mesh strainer into a bowl. Discard the solids and set the glaze aside.
Prepare the Filipino Pico
- Reserve 1 tablespoon of the sliced scallions, 1 tablespoon of the chopped cilantro, and a few serrano slices for garnish.
- In a medium bowl, combine the tomatoes with the remaining scallions, cilantro, and serrano pepper.
- Stir in the fish sauce and season with kosher salt to taste.
Finish and Serve
- Place the cooked wings in a bowl and toss with the reduced adobo glaze until coated.
- Transfer the wings to a serving platter. Garnish with the reserved scallions, cilantro, and serrano slices.
- Sprinkle with fried garlic and serve immediately with the Filipino pico and hot cooked white rice.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.