Description
This easy chicken wing adobo recipe is a simple, no-fry version of the classic Filipino dish. Made with soy sauce, vinegar, garlic, and pantry staples, it’s savory, tangy, and perfect with steamed rice. Great for meal prep and weeknight dinners.
Ingredients
Units
Scale
- 3 lb chicken (any parts cut into bite-sized pieces or wings)
- 1/4 cup soy sauce (Datu Puti brand preferred)
- 3 tablespoons vinegar (Datu Puti brand preferred)
- 3 teaspoon granulated sugar
- 1 teaspoon oyster sauce
- 1 teaspoon dark soy sauce
- 5 large garlic cloves (smashed)
- 3 bay leaves (see notes below)
- 1 teaspoon ground black pepper
- 3/4 cup water
Instructions
- Marinate: In a medium pot or tall skillet, combine the chicken (3 lbs), soy sauce (1/4 cup), vinegar (3 tbsps), sugar (3 tsps), oyster sauce (1 tsp), dark soy sauce (1 tsp), garlic (5 large cloves), bay leaves (3 ), ground black pepper (1 tsp), and water (3/4 cup). Toss everything together until the chicken is well coated and marinate for 30 minutes. If using bigger chicken pieces, marinate for one hour.
- Braise: Bring the pot to a boil over medium heat. Once boiling, reduce the heat to a low simmer low and cover. Braise for 20 minutes tossing half way through for even cooking. After 20 minutes, uncover and simmer until the sauce slightly reduces so that you have a bit of sauce at the bottom. For a glaze version, simmer uncovered for a few more minutes.
- Finish: When ready to serve, remove and discard the bay leaves, and garnish with thinly sliced green onion (optional). Serve with steamed rice for a balance and complete meal.
Notes
Dried bay leaves can be brittle, so add them towards the end so the liquid softens them slowly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: stove top,
- Cuisine: Asian, Filipino