Adobo Chicken Wings

Adobo Chicken Wings are my version of a Filipino classic meets American favorite. Adobo is a dish where you marinate chicken (or pork) in soy sauce, vinegar, lots of garlic, peppercorns and bay leaves. It’s a Filipino staple and one of my all-time faves. Growing up I loved this dish so much I asked my Lola (grandma) to cook it for me every single day for a week!

This recipe is a little nod to this classic Filipino dish we all know and love but with a twist: crispy chicken wings coated in a savory tangy sweet adobo sauce. For me it’s nostalgia and game-day snack all in one!

If you're looking for more Filipino recipes, check out my Tuna Kinilaw, Beef Salpicao, and Lumpia recipes!

Notes on Ingredients

• Baking Powder: This is the secret ingredient for crispy skin! Make sure to use aluminum-free baking powder to avoid a metallic aftertaste, and make sure not to use baking soda!
• Vinegar: A traditional Filipino adobo uses white vinegar (most common one is Datu Puti), but here I use rice wine vinegar for more mild and sweet touch. If you don’t have rice vinegar, apple cider vinegar can work as a substitute.
• Coconut Milk: The coconut milk adds a creamy richness to the sauce and ties together the flavors beautifully. Be sure to use full-fat coconut milk and unsweetend!
• Garlic: Garlic is essential for an adobo. We’re only using 3 cloves for the sauce but we also finely chop 2 other cloves and fry them until golden brown to have as a topping. This is optional though!

*See recipe card for list of full ingredients and quantities.

The Method: Baking and Coating in Sauce Vs. Marinating

I love the baking and coating wings in sauce method because it solves a problem I’ve faced with marinated chicken wings: while marinating overnight can result in a flavorful meat, it also makes it harder to achieve crispy skin beacuse the skin stays moist. If I were craving marinated wings, I would just make a classic braised adobo, but here the focus is all about texture! Baking the wings to crisp up the skin first, then tossing them in a flavorful reduced sauce, delivers the best of both worlds: crispy, golden skin with a flavorful coating.

Ensuring Crispy Skin

Dry Brining the wings and tossing them in baking powder is a technique I learned from Serious Eats.

• Baking powder: The baking powder lowers the pH of the chicken skin, helping it dry out.
• Dry brining: Salting and Air-drying the wings uncovered in the fridge for 8–24 hours will draw moisture to the surface, creating a natural brine that eventually gets reabsorbed, seasoning the meat from the inside out while keeping it juicy. If you’re short on time, even 1–2 hours can make a noticeable difference. The longer you let them air-dry, the crispier and more flavorful the results will be—but don’t stress if you’re in a hurry. You do you!

How to Make This Recipe

1. Prep the Chicken Wings: Preheat your oven to 450°F. Pat 2 lbs of chicken wings dry with a paper towel.

2. Season and Dry Brine: In a large bowl, mix the chicken wings with 1 teaspoon salt, 2 teaspoon baking powder, and 1 teaspoon garlic powder. Lay the wings on a tray in a single layer and place them in the refrigerator for at 8-24 hours. (If you’re short on time, you can air dry them 1-2 hours or cook them right away)

3. Bake the Wings: Place the wings on a baking sheet and bake for 20 minutes. Flip the wings and continue baking for another 20 minutes. Flip one last time and bake for 10 more minutes.

4. Make the Sauce: While the wings are baking, prepare the sauce. In a small saucepan, add soy sauce, rice vinegar, coconut milk, honey, 3 cloves whole garlic, black peppercorns, bay leaf. Bring the mixture to a simmer over medium-high heat. Once it starts bubbling, lower the heat to low and let it simmer for about 30 minutes, until the sauce thickens to a syrupy texture. Remove from heat and let the sauce cool.

5. Fry the Garlic for Topping (Optional step): In a small pan, heat 1 tablespoon of avocado oil over medium heat. Add 2 cloves of minced garlic and stir constantly to prevent burning. Cook for about 3 minutes, or until the garlic is golden brown. Transfer the garlic to a plate lined with paper towels and sprinkle with a small pinch of salt.

6. Combine and Plate: Transfer the baked wings in a large mixing bowl, add the sauce and toss until they’re well-coated. Transfer to a serving plate and garnish with 2 finely chopped scallions and the fried garlic topping. Enjoy!

Tips for Success

• Sauce Timing is Key: Toss the wings in the sauce just before serving to keep them crispy. The longer they sit in the sauce, the more they’ll absorb it, which softens the skin. Don’t worry, though, they’ll still be great!
• Perfectly Crisp Wings: For the crispiest wings, make sure they’re patted completely dry before seasoning. Use the baking soda in the dry rub and air dry in the fridge for 8-24 hours. Moisture on the skin will hinder the crisping process.
• Layer the Baking Sheet: Use a wire rack set over a baking sheet when baking your wings. This allows heat to circulate around the wings, ensuring even cooking and crisping.
• Even Garlic Mincing: When preparing the garlic for frying, finely mince it and aim for uniform pieces. This ensures the garlic cooks evenly and doesn’t burn, giving you perfectly golden, crunchy bits.
• Keep an Eye on the Garlic: Garlic can go from golden to burnt in seconds. Stir constantly while frying and remove it from the pan as soon as it turns golden brown.

Storage and Reheating Tips

• Leftovers: Store any leftover Adobo Chicken Wings in an airtight container in the fridge for up to 3 days. They may not be as crispy but the flavors will have intensified so still delicious.
• Reheating: To revive the wings, reheat in the oven or air fryer at 375°F for 5-10 minutes. Don’t microwave because this will make it wings soggy and all your work and patience will be for nothing!
• Sauce Storage: If you have leftover sauce, store it in an airtight container in the fridge for up to a week. It’s great as a marinade or glaze for other proteins so don’t waste it!