Crispy Adobo Chicken Wings Recipe

How to make crispy adobo chicken wings, just like your Filipino grandma used to make (sort of).
Crispy Adobo Chicken Wings Recipe

We never compromise any of the traditional recipes shared to us by our mothers, aunts, and grandmothers, but only heighten them by way of new cooking methods and use of higher quality ingredients that may not have been available to them back home in the Philippines.

Servings: 4-6
Prep time: 10 minutes
Total time: 30 minutes

2 cups|473 ml soy sauce
1 ¼ cups|296 ml white vinegar
½ cup light brown sugar
1 tablespoon black pepper
9 garlic cloves, crushed
2 bay leaves
½ cup plus 3 tablespoons cornstarch
canola oil, for frying
2.2 pounds|998 grams split chicken wings
chicharrones, crushed
cilantro, roughly chopped



  1. In a medium saucepan, combine soy sauce, vinegar, sugar, black pepper, garlic, and bay leaves over high heat. Bring to a boil and reduce the heat to maintain a simmer.
  2. In a small bowl, whisk 3 tablespoons|25 grams cornstarch with ¼ cup|60 ml water, then whisk it into the saucepan. Cook, whisking, until reduced slightly, about 5 minutes. Save 2 cups for tossing with the wings and save the remaining for another time.
  3. Heat the oil in a large saucepan until a deep-fry thermometer reaches 375°F|190°C. Toss the chicken with the remaining cornstarch in a large bowl. Working in batches, cook the chicken until golden and cooked through, 8 to 10 minutes.
  4. Toss the chicken wings in the reserved adobo sauce, sprinkle with the chicharrones and cilantro, and get into it.

Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.