Pan-fried Adobo Chicken Wings

Saucy Pan-Fried Crispy Chicken Wings Adobo

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page

Honestly I’ve never heard of crispy adobo before.  All the while I thought I created something new!  Naadik pa nga ako.  And for quite sometime I was in this ‘adobo mode’ when using chicken wings.  Not until Erwin mentioned to me that it is big in Manila and that many have been trying to recreate it based on the restaurant (don’t know which one though) that first made it.  Oh well, OK laang naman.  Talagang ganun.  Una-una lang.  Anyway, here is my version – still saucy exactly the way the kiddo loves it.

Ingredients:
500g chicken wings
3-4 cloves garlic, crushed
1/3 cup vinegar
3/4 cup chicken stock (preferably homemade)
1 bay leaf
Peppercorns
2-3 tbsp dark soy sauce

Marinate chicken wings with all of the other ingredients including chicken stock for at least 2 hours.  When ready, bring to boil then simmer with the lid on for half an hour.

Uncover pot and cook for another 5 minutes or until tender.  Scoop out chicken wings and set aside to dry while you prep the sauce.  Bring sauce to boil and cook for another 5 minutes until reduced by half (or about a cup of sauce left).  Taste and adjust seasoning according to your liking.

Heat oil in a separate non-stick pan.  Fry chicken wings in batches over medium heat for approximately 2 minutes each side or until crisp and brown.

Serve with the reduced sauce.

Sometimes I serve the wings with steamed or baked potato wedges.

Also, check out Erwin’s crispy pork in adobo sauce. Yum.

Saucy Pan-fried Crispy Chicken Wings Adobo
Author: 
Recipe type: Main
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 500g chicken wings
  • 3-4 cloves garlic, crushed
  • ⅓ cup vinegar
  • ¾ cup chicken stock
  • 1 bay leaf
  • Peppercorns
  • 2-3 tbsp dark soy sauce
Instructions
  1. Marinate chicken wings with all of the other ingredients including chicken stock for at least 2 hours.
  2. When ready, bring to boil then simmer with the lid on for half an hour.
  3. Uncover pot and cook for another 5 minutes or until tender. Scoop out chicken wings and set aside to dry while you prep the sauce.
  4. Bring sauce to boil and cook for another 5 minutes until reduced by half (or about a cup of sauce left). Taste and adjust seasoning according to your liking.
  5. Heat oil in a separate non-stick pan. Fry chicken wings in batches over medium heat for approximately 2 minutes each side or until crisp and brown. Serve with the reduced sauce.



FTFBadge

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page
Iska
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

9 thoughts on “Saucy Pan-Fried Crispy Chicken Wings Adobo

  1. that’s what i usually do with my chicken when i fry them…we jokingly call it “double dead” because of the process. lol. i think that’s also the way some of the folks in the province (Visayas and Mindanao) cook their pork adobo. really yummy because all those seasonings have already seeped into the meat (and fat). :)

    thanks so much for sharing over at Food Friday, Iska
    ps. congrats on being the featured player this week!
    maiylah recently posted Rain Drops

    1. Thanks for that info, Maiylah! Didn’t know that. My mom would cook the meat until the sauce dries up then add oil to fry them up. Yum browned flavorful adobo meat but never crispy. Probably few crispy bits but that’s all.

      Thanks for the feature!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge