Filipino Adobo Chicken Wings field notes

Whether you're looking for an simple weeknight dinner, Game Day appetizers, or appetizers to serve at any party, these Filipino Adobo Chicken Wings are a great choice! With big umami flavors, this pinoy chicken wing recipe is sure to become a new favorite recipe.

As a Filipino, We absolutely adore all things adobo.

We make a pressure cooker recipe version of the national dish of the Philippines, Pressure-cooker Chicken Adobo, quite a bit. We'll also make a heartier version, a Slow Cooker Filipino Short Ribs Adobo. And Adobo Fried Rice is one of the favorite ways to enjoy leftover chicken adobo meat (if there is any leftover!).

And when we want big Filipino flavors in fun party food form, we make this savory Filipino Adobo Chicken Wings recipe.

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🌟 What is Filipino adobo?

Filipino adobo is a beloved dish in the Philippines. It usually includes a meat (commonly chicken or pork) simmered in a marinade of vinegar, soy sauce, garlic, bay leaves, and black peppercorns. The adobo sauce has a savory-sweet flavor profile with hints of tanginess and richness.

Filipino adobo is not to be confused with Mexican adobo; the two are different, although one is influenced by the other. Filipino adobo originated from the Philippines during the Spanish colonial era. It reflects a blend of indigenous Filipino cooking techniques with Spanish influences.

The word "adobo" comes from the Spanish word "adobar," meaning marinade or seasoning. Adobo's popularity stems from its simplicity, versatility, and ability to preserve meat in the tropical climate of the Philippines. It's a staple in Filipino cuisine, the national dish, and a symbol of cultural heritage.

Nowadays, you'll find dozens, if not hundreds, of different versions of traditional adobo. It's made differently in different parts of the Philippines. And even between families, each family has their own personal spin.

Watch me make this recipe on ABC

We made this recipe in the monthly cooking segment on KATU-TV/ABC's AfternoonLive show.

❤️ Why you'll love this recipe

The adobo recipes that you'll find on this site are inspired by the family recipes that We learned from the Lola Epyon, the great-grandmother who lived with us until she passed away at the ripe young age of 103.

She taught the mom how to cook, and We was lucky enough to learn from both of them as We grew up. If you're Filipino or familiar with Filipino flavors, you're going to LOVE this pinoy chicken wings recipe!

Big flavors – With a soy sauce and vinegar-based marinade, you'll get juicy savory undeniable Filipino adobo flavor in every bite.
Simple recipe – These adobo wings are truly simple to make. We've included helpful step-by-step photos below to guide you.
Versatile – Serve these as a party appetizer for the holidays, Game Day, and any gathering with friends and family. Or serve these as the main course for your family dinner. See the Serving Ideas below for serving suggestions.
Budget-friendly – Chicken wings are inexpensive compared to other cuts of chicken. And save for cane vinegar, which you can easily substitute white vinegar for, the other ingredients are simple ingredients that are simple to find at any grocery store.

🛒 Ingredient notes

This adobo chicken wings recipe calls for simple ingredients that are simple to find in any local grocery store.

Chicken – We use party wings for this recipe.
Soy sauce – The quintessential ingredient in Filipino adobo! You can substitute coconut aminos to make this a gluten-free sauce.
Hoisin sauce – Added for richness and depth of flavor.
Lemon juice – A little acidity in the form of fresh lemon juice helps brighten up the sauce and add balance.
Brown sugar – A little light brown sugar adds subtle sweetness and balances out the sharpness of other ingredients.
Onions – Use thinly sliced yellow onions.
Garlic– Lots of minced fresh garlic cloves are essential to adobo. You can use one less garlic clove if you prefer.
Vinegar – For more authentic Filipino adobo wings, use a cane vinegar, like Datu Puti vinegar. You can use white wine vinegar or even white distilled vinegar instead of cane vinegar.
Peppercorns – Many authentic adobo recipes include the use of whole peppercorns. For these wings, however, We think it's an optional ingredient. It adds a lot of flavor, texture, and a peppery kick to the wings. But if you or your guests don't like whole peppercorns, you can leave this out.
Bay leaves – Bay leaf adds depth to the sauce as it marinades, and is an important ingredient in Filipino adobo. Be sure to remember to take out the bay leaves from the sauce after boiling the reserve marinade, and before serving.
Cilantro – Chopped fresh cilantro adds an herbaceous brightness to the wings. You can substitute fresh parsley if you prefer.
Salt and pepper– Use kosher salt and ground black pepper for the simple seasoning.

🛒 Looking for Filipino ingredients? Find them in the online shop!

✅ Step-by-step instructions

You'll find the full ingredients list with measurements, and detailed instructions in the printable recipe card at the bottom of this post. But here are step-by-step photos to help you make this chicken wing adobo.

and 2. In a large bowl or dish, combine the marinade ingredients: the soy sauce, hoisin sauce, lemon juice, brown sugar, cane vinegar (or white vinegar), salt, and pepper.

3. Add the chicken to the marinade.
4. Then add the bay leaves.
5. If using, sprinkle in the whole peppercorn. Cover, and refrigerate the marinated chicken for at least 4 hours, up to overnight. Use tongs to flip the chicken in the marinade at least once during the marinating time.

6. Once the chicken has marinated long enough, preheat the oven to 400°F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray.
7. Transfer the chicken from the marinade bowl or dish and place on top of the prepared baking pan in a single layer. Leave about an inch or two of space between the chicken pieces, so they can bake up evenly. Save the reserve marinade. Bake at 400°F for 35 to 40 minutes.

8. While the adobo wings bake, cook the reserve marinade in a small saucepan or medium saucepan over medium-high heat. Bring to a boil, and allow to boil for 5 minutes.
9. Turn off the heat, and use a slotted spoon to remove the bay leaves. You can remove some of the onions and garlic too, if you like.

10. Using a basting brush or pastry brush, baste the tops of the chicken wings halfway through the cooking time. Then return to the oven.
11. If you want to achieve a darker golden brown chicken skin, broil the chicken for the last 5 minutes of cooking.

💡TIP: Chicken is considered cooked fully when a meat thermometer inserted into the thickest part of the meat, without touching bone, reads an internal temperature of 165°F.

👩🏻‍🍳 Recipe FAQs

Where can We find cane vinegar?

You can buy cane vinegar from most Asian grocery stores or Asian markets. You can also buy it online.

Can We double this recipe?

Yes! You can double the amount of ingredients to make twice as many chicken wings. If you do this, We suggest splitting the chicken and marinade in half so that each chicken wing gets fully infused with the marinade. If you try to cram a double portion of everything into one large container, the chicken is less likely to be able to soak up all those yummy infused adobo sauce flavors.

What's the best way to store leftover adobo wings?

Allow the meat to cool, then store in an airtight container in the refrigerator for up to 3-4 days.

🍽 Serving ideas

These chicken adobo wings are absolutely tasty when served as an appetizer or as a main course.

Some serving ideas:

Game Day! – Serve these as party appetizers for the Big Game along with
Wing Spread! – Hosting a fun gathering of friends and family? Create a Chicken Wing Spread with a variety of chicken wings! Start with these Adobo Chicken Wings, then add on Salt and Pepper Wings, Honey Bourbon Wings, Crispy Air Fryer Wings, and Baked Teriyaki Chicken Wings.
Family-friendly dinner – Serving this as the main course for family dinner? Serve it with side dishes like Pressure-cooker Broccoli, Asian Cucumber Salad, and Pressure-cooker Basmati Rice.
Filipino flavors – Hosting a Filipino feast? Serve these adobo wings along with Filipino food classics, like Lumpia, Pandesal, Pancit Bihon, Garlic Rice, and Leche Flan.

🍷 🥂 Wine pairings

The tangy, sweet, savory flavors of Filipino adobo pair well with white, wine, rosé wine, and a light-bodied red wine. So you can take your pick!

Riesling – The slight sweetness and high acidity of a Riesling can complement the tangy and savory elements of Filipino adobo chicken wings. Look for a slightly off-dry Riesling with vibrant fruit flavors and crisp acidity to balance the richness of the dish.
Rosé wine – The refreshing acidity of rosé wine balances the richness of adobo sauce. At the same time, the bright acidity provides a delightful contrast to the savory and tangy notes of the dish. Additionally, the chilled temperature of rosé can provide a refreshing palate cleanser between bites of the flavorful adobo chicken wings.
Pinot Noir – A light to medium-bodied Pinot Noir with red fruit flavors, subtle earthiness, and soft tannins can complement the savory umami components of adobo. The lighter bodied red wine complements the chicken without overpowering it.

🍳 Kitchen tools and equipment

Ready to make this recipe? Here are the kitchen tools and equipment you'll need:

Cutting board and sharp knife – to slice the onions, mince the garlic, and chop the cilantro.
Large bowl and whisk to make the adobo marinade.
Large mixing bowl or a large baking dish with lid to marinate the chicken.
Kitchen tongs – to turn over the chicken in the marinade.
Baking sheet with aluminum foil to bake the chicken wings.

More recipes

Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!

Filipino Adobo Chicken Wings

By Marlynn Schotland Prep Time: 10 mins Cook Time: 40 mins Marinate time: 8 hrs Total Time: 8 hrs 50 mins Servings: 6 servings These adobo wings are full of big umami Filipino flavors and perfect to serve as a party appetizer or main course.

Equipment

1 Baking Sheet

Ingredients

2 pounds chicken wings
1 cup soy sauce
½ cup cane vinegar
1 Tablespoon hoisin sauce
1 teaspoon fresh lemon juice
½ medium or small yellow onion, thinly sliced
4 garlic cloves, minced
1 Tablespoon packed light brown sugar
½ teaspoon kosher salt
½ teaspoon ground black pepper
2 bay leaves
1 Tablespoon black peppercorns (optional)
optional garnish: sliced scallions or chopped fresh cilantro leaves

Instructions

In a large bowl or large gallon ziplock bag, combine the soy sauce, hoisin sauce, cane vinegar, lemon juice, onion, garlic, brown sugar, salt, and pepper.
Add the chicken and toss to coat in the marinade. Add the bay leaves and peppercorns (if using).
Marinate in the refrigerator for at least 4 hours, up to overnight.
Preheat the oven to 400°F. Line a baking sheet with aluminum foil and coat the top with cooking spray.
Place the chicken onto the prepared baking sheet with aluminum foil, leaving some space in between each wing.
Bake at 400°F for 35-40 minutes.
While the chicken is baking, add the remaining marinade to a small saucepan. Heat the pan over medium-high heat and bring the marinade to a boil. Allow it to boil for 5 minutes, stirring.
Use a spoon to remove the bay leaves, along with the onions and garlic. Discard those.
Halfway through the bake time, use a pastry brush or basting brush to lightly baste the chicken with the boiled marinade sauce.
If you want the chicken to have a darker brown finish, at 35 minutes, broil the chicken for the last 5 minutes of cooking.
Brush with the cooked marinade simply before serving, if you wish. Garnish with sliced scallions or chopped cilantro, if desired.

Notes

Makes approximately 4 dinner servings and 6-8 appetizer servings. Note: by boiling the marinade sauce for at least 5 minutes before basting the chicken during cooking time, you're effectively killing off any bacteria and the potential for salmonella. If you prefer NOT to boil the marinade from the chicken, you can set 1/4 of the marinade sauce aside and only marinate the chicken in 3/4 of the sauce, then keep the 1/4 reserve marinade in the refrigerator until you are ready to baste the chicken with it during cook time. Either way works! Storage: Store in an airtight container in the refrigerator for up to 3 days. Substitutions: You can substitute cane vinegar with white vinegar, apple cider vinegar, or rice vinegar. You can use lemon juice or calamansi juice instead of lime juice. And if you prefer, you can use tamari or coconut aminos instead of soy sauce.

Nutrition

Calories: 229 kcal, Carbohydrates: 7 g, Protein: 19 g, Fat: 13 g, Saturated Fat: 4 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 5 g, Trans Fat: 0.2 g, Cholesterol: 63 mg, Sodium: 2458 mg, Potassium: 240 mg, Fiber: 1 g, Sugar: 4 g, Vitamin A: 124 IU, Vitamin C: 2 mg, Calcium: 28 mg, Iron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.