This authentic Filipino Adobo Chicken Wings recipe (Stovetop) was taught to me by a Filipino lady whose family sells adobo back in Philippines. This Filipino chicken stew is perfect with rice for family dinner or a party! (You can also use drumsticks but the braising time will change.)
🐣 Ingredients
You will need a few simple ingredients for this popular Asian street food:
- chicken wings: buy wings that have been separated into drums and flats for easier braising
- carrots: you can also use potatoes. However, the carrots will make the stew sweeter than the potatoes so you need to adjust the sugar accordingly if substituting.
- red onion: or shallots. (You can also use yellow onions and white onions but they're less sweet so you may need to add a tad more sugar.)
- fresh garlic cloves: do not substitute with garlic powder
- fresh ginger: there's no need to peel, just wash well
- dried bay leaves
- light soy sauce: this gives the sauce its saltiness. However, we'll still need a bit of salt to boost the flavor.
- dark soy sauce: this gives the dish its color and umami flavor (You cannot substitute dark soy sauce with more light soy sauce.)
- white rice vinegar
- white sugar: compared to most adobo recipes, we're only using a bit of sugar as we've added carrots which bring a natural sweetness to the sauce.
- black peppercorn: ideally we want this both in whole and ground form.
- spring onion and red chili: the garnish brings freshness to the sauce which could otherwise feel heavy
If you like Filipino Adobo sauce, you may also want to try:
🔪 Step-by-Step Instructions
1a. Marinade the chicken wings with the 2 soy sauces vinegar, sugar, salt, peppercorn, half the garlic, half the onion and half the ginger for 20-60 minutes.
Note: Obviously the longer you marinade, the better! If you only have 20 minutes, marinade at room temperature (you want to bring the chicken to room temperature before cooking.) If you are marinating for 60 minutes, marinade for 40 minutes in the fridge then remove and leave at room temperature for 20 minutes before starting to cook the wings.
2a. In a pan, heat the oil till almost smoking. Add the remaining half of the garlic, onions and ginger. Sauté till fragrant (a few minutes.)
2b. Add the chicken only- reserve the marinade and juices- and pan fry both sides till brown (about 3 minutes)- this gives the chicken stew a deeper flavor.
3a. Now, add the marinade and juices to the pan. Wait for the liquid to come to a boil then add the bay leaves and water- simmer for 10 minutes, covered.
3b. After 10 minutes, uncover the wok/ pot and add the potato and/ or carrots.
4a. Simmer 10-15 minutes till the chicken, potato and carrots are cooked and sauce is thick and sticky.
Garnish and serve with white rice.
🥡 How to Store
Store leftovers in an airtight container in the fridge for 2-3 days. Make sure the chicken is thoroughly heated before serving.
🥗 Suggested Accompanying Recipes
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Filipino Adobo Chicken Wings (Stovetop)
Equipment
- 1 Wok Substitute: Pot
Ingredients
- 1.1 lb chicken wings (500g) buy wings that have been separated into drums and flats for easier braising (if not it's hard to get all the chicken in the braising liquid)
- 1 red onion sliced- you only need a small one or a shallot.
- 4 garlic cloves peel and slice
- 1 thumb ginger about 1 inch thick- no need to peel if lazy, just wash well and slice
- 1 Tablespoon vegetable oil or as needed
- 2 small carrots You can also substitute with potatoes- however, the carrots will make the stew sweeter than the potatoes so you would need to adjust the sugar accordingly
For the Adobo Sauce
- 2 dried bay leaves
- 2 Tablespoons light soy sauce
- 1 Tablespoon dark soy sauce
- 1 Tablespoon white rice vinegar
- 1 teaspoon white sugar
- 1 teaspoon black peppercorns
- ½ teaspoon salt or to taste
- 1-2 Cups water Basically you need enough to cover the wings
Garnish
- 1 sprig spring onion sliced
- 1-2 red chili sliced
Instructions
- Marinade the chicken wing with the soy sauces vinegar, sugar,ar salt, peppercorn, half the garlic, onion, ginger for 30-60 minutes- obviously the longer, the more flavourful. (If marinating for more than 20 minutes, put the chicken back in the fridge and only remove it from the fridge 20 minutes before you want to cook- you want the chicken to be at room temperature before cooking to make sure it doesn't dry out.)
- In a pan, heat oil till almost smoking. Once the oil is hot enough, stir fry the remaining garlic, onions and ginger till fragrant (1-2 minutes.)
- Add the chicken wings to the pan/ wok only- reserve the marinade and juices for later.
- Pan fry both sides of the chicken till brown (about 3 minutes.)
- Add the marinade and juices to the pan and bring to the boil. Add the bay leaves and water (add enough watertill the chicken is covered)- cover the pot/ wok and simmer for 10 minutes.
- After 10 minutes, uncover the pot/ wok and add the potato and/ or carrots. Simmer 10-15 minutes till the chicken, potato and carrots are cooked and sauce is thick and sticky. Garnish then serve with rice and enjoy!
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
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