Filipino Adobo Chicken Wings

bowl of Filipino adobo chicken wings and fresh parsley.

Print Recipe

5 from 7 votes

These adobo wings are full of big umami Filipino flavors and perfect to serve as a party appetizer or main course.

Prep Time10

Cook Time40

Marinate time8

Total Time8 50

Course: Appetizer, dinner, Main Course

Cuisine: Filipino

Servings: servings

Author: Marlynn Schotland

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 just 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