1. Can I use other cuts of chicken for adobo chicken wings Filipino?

Absolutely. While chicken wings are perfect for their juicy texture and flavor absorption, you can use boneless thighs, drumsticks, or even a whole chicken cut into pieces. Just adjust cooking time as needed for thicker cuts. For more protein inspiration, see my guide to Filipino Chicken Recipes.

2. What type of vinegar works best in adobo chicken wings Filipino?

Traditional Filipino adobo often uses cane vinegar or white vinegar for its clean, tangy taste, but you can experiment with apple cider vinegar or even rice vinegar for a subtle twist. Each brings its own unique flavor to the marinade, so don’t be afraid to try what you have on hand.

3. How do I prevent the sauce from getting too salty or too thick?

The key to perfect adobo chicken wings Filipino is balancing saltiness and sauce reduction. Use regular (not dark) soy sauce, and taste the sauce before the final simmer. If the sauce reduces too quickly, add a splash of water. If it’s too salty, a little extra brown sugar or rice can help mellow the flavors. For more on balancing Filipino flavors, read my Seasoning Tips for Filipino Cooking.

4. Can I make adobo chicken wings Filipino ahead and reheat them?

Yes, and some cooks say they taste even better the next day! Store cooled wings and sauce in the fridge for up to three days. To reheat, gently simmer in a pan or microwave until hot. They’re also freezer-friendly—just thaw and reheat when ready.

Adobo Chicken Wings Filipino: Authentic Flavor & Easy Recipe

Name: Adobo Chicken Wings Filipino
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Filipino
Ingredients: 1.5 lbs (750g) chicken wings (or boneless thighs); 3 garlic cloves, minced; 1/3 cup soy sauce (all purpose or light); 1/3 cup + 2 tbsp white vinegar; 4 bay leaves (fresh or dried); 2 tbsp oil (vegetable, canola, or peanut), separated; 1 small brown onion, diced; 1 1/2 cups water; 2 tbsp brown sugar; 1 tbsp whole black pepper (or 2 tsp cracked); 2 green onions, sliced (for garnish)

Description

Juicy, sticky Filipino adobo chicken wings simmered in a classic soy sauce, vinegar, and garlic glaze. This comforting dish from Scarlett Thompson’s kitchen is perfect for family dinners or gatherings—easy to make and loaded with authentic Filipino flavor.

Ingredients

Scale

1.5 lbs (750g) chicken wings (or boneless thighs)

3 garlic cloves, minced

1/3 cup soy sauce (all purpose or light)

1/3 cup + 2 tbsp white vinegar

4 bay leaves (fresh or dried)

2 tbsp oil (vegetable, canola, or peanut), separated

1 small brown onion, diced

1 1/2 cups water

2 tbsp brown sugar

1 tbsp whole black pepper (or 2 tsp cracked)

2 green onions, sliced (for garnish)

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Instructions

1. Combine chicken wings, garlic, soy sauce, vinegar, and bay leaves in a bowl. Marinate for at least 20 minutes, or up to overnight.

2. Heat 1 tbsp oil in a large skillet over high heat. Remove chicken from marinade (reserve marinade) and sear both sides until browned, about 1 minute per side. Do not cook through. Remove chicken and set aside.

3. Add remaining oil to the skillet. Sauté garlic and onion for 1.5 minutes until fragrant.

4. Pour in reserved marinade, water, brown sugar, and black pepper. Bring to a simmer, then reduce heat to medium-high. Simmer for 5 minutes.

5. Return chicken (smooth side down) to the skillet. Simmer uncovered for 20–25 minutes, flipping at 15 minutes, until sauce thickens to a sticky glaze.

6. If the sauce isn’t thick enough, remove chicken and simmer sauce alone until thickened, then return chicken to coat.

7. Serve wings glazed with sauce, topped with green onions, over rice or your favorite Filipino sides.

Notes

Marinate overnight for the best flavor.

Substitute honey or white sugar if brown sugar isn’t available.

Use tamari or coconut aminos for a gluten-free version.

Wings taste even better the next day—store leftovers in the fridge for up to 3 days.

Great as an appetizer or main dish for gatherings.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Dish, Appetizer
Method: Stovetop
Cuisine: Filipino

Nutrition

Serving Size: 1/4 recipe
Calories: 415
Sugar: 5g
Sodium: 700mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 38g
Cholesterol: 110mg