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Flavorful Filipino Adobo Wings Recipe Easy Tangy Vinegar Soy Glaze

Filipino Adobo Wings - featured image
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These Filipino Adobo Wings feature a tangy vinegar soy glaze that delivers a perfect balance of tang and umami, resulting in crispy, tender, and juicy wings. Ideal for quick dinners, potlucks, and family gatherings.

Ingredients

Scale
  • 2 pounds chicken wings, separated into drumettes and flats
  • 1/2 cup white vinegar (120ml), apple cider vinegar can be used as substitute
  • 1/2 cup light soy sauce (120ml), recommend Kikkoman
  • 6–8 garlic cloves, minced or crushed
  • 2–3 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon brown sugar
  • 1/2 cup water (120ml)
  • 2 tablespoons cooking oil (vegetable or canola oil)
  • Optional garnish: chopped green onions or toasted sesame seeds

Instructions

  1. In a large bowl, combine 1/2 cup white vinegar, 1/2 cup light soy sauce, 6-8 minced garlic cloves, 2-3 bay leaves, 1 teaspoon whole black peppercorns, 1 tablespoon brown sugar, and 1/2 cup water. Stir until sugar dissolves.
  2. Add the 2 pounds chicken wings to the marinade, making sure they’re fully submerged. Cover and refrigerate for at least 1 hour, preferably 3-4 hours for deeper flavor.
  3. Remove wings from marinade and pat dry with paper towels to ensure crispy skin.
  4. Heat 2 tablespoons cooking oil in a heavy-bottomed skillet over medium-high heat until shimmering but not smoking.
  5. Fry wings in batches, avoiding overcrowding, for about 6-8 minutes per batch, turning occasionally until golden brown and crisp.
  6. Pour leftover marinade (discard bay leaves and peppercorns) into a clean pan. Bring to a gentle boil and simmer on medium heat for 8-10 minutes until slightly thickened into a glossy glaze.
  7. Add fried wings to the glaze and toss gently to coat. Cook for 2-3 minutes to let flavors meld and glaze cling.
  8. Transfer wings to a serving platter and garnish with chopped green onions or toasted sesame seeds if desired. Serve hot.

Notes

Patting wings dry before frying is crucial for crispy skin. Marinate longer (up to overnight) for deeper flavor. Fry wings in batches to avoid greasy texture. Simmer glaze gently to avoid burning sugars. Save some glaze to drizzle when serving. For gluten-free, use tamari instead of soy sauce. Baking option: bake at 425°F (220°C) for 35-40 minutes, flipping halfway, then toss in glaze.

Nutrition

Keywords: Filipino adobo wings, chicken wings, vinegar soy glaze, tangy wings, crispy wings, easy wing recipe, Filipino comfort food

Find it online: https://flurpchef.com/flavorful-filipino-adobo-wings-recipe-easy-tangy-vinegar-soy-glaze/