Equipment
Ingredients
Chicken & Adobo Braise
- 1000 g chicken wings, split into flats and drumettes
- 120 ml soy sauce
- 120 ml cane vinegar
- 240 ml water
- 10 garlic, smashed and peeled
- 5 g whole black peppercorns
- 4 dried bay leaves
- 15 g brown sugar
Frying & Gravy Finish
- 1000 ml neutral oil, for frying
- 15 g cornstarch
- 15 ml water
- 2 g black pepper, coarsely cracked
Nutrition (per serving)
Method
Combine the raw chicken wings, soy sauce, cane vinegar, water, smashed garlic, whole peppercorns, dried bay leaves, and brown sugar in a large Dutch oven. Wash hands and thoroughly sanitize any surfaces that came into contact with the raw poultry.
Bring the mixture to a boil over medium-high heat. Do not stir immediately; traditional technique dictates allowing the raw vinegar aroma to cook off undisturbed for the first few minutes.
Lower the heat, cover lightly, and simmer for 20 minutes. The chicken should reach an internal temperature of 74°C/165°F and become tender, but still hold firmly to the bone.
Carefully transfer the cooked chicken wings to a wire rack set over a baking sheet using tongs. Allow them to air dry completely at room temperature for at least 15 minutes.
Pour the remaining braising liquid through a fine mesh strainer into a small saucepan, pressing firmly on the cooked garlic cloves to extract their savory paste. Discard the leftover solids.
Bring the strained adobo liquid to a gentle boil over medium heat and allow it to reduce by about one third.
In a small bowl, thoroughly whisk together the cornstarch and 15ml of water until a smooth slurry forms with no lumps.
Whisk the cornstarch slurry into the boiling adobo liquid. Continue to cook and stir for 2 minutes until it visibly thickens into a glossy, clinging gravy, then remove from the heat.
Pour the neutral oil into a deep skillet or wok, ensuring it is no more than half full. Heat over medium-high until the oil reaches exactly 190°C/375°F.
Carefully lower the air-dried wings into the hot oil in batches so the temperature does not drop. Deep fry for 5 to 7 minutes per batch until perfectly golden and crisp.
Transfer the fried wings to clean paper towels to drain excess oil. Serve hot, garnished with cracked black pepper, alongside the warm adobo gravy for dipping.
Chef's Notes
- To achieve a true crackling exterior, the resting phase is non-negotiable. If you have the time, resting the simmered wings uncovered in the refrigerator overnight yields the absolute best texture.
- Do not skip the step of pressing the cooked garlic through the strainer; the sweet, mellowed garlic paste acts as a natural emulsifier and provides foundational depth to the final gravy.
- Be sure to use traditional cane vinegar if accessible. Its mildly sweet and less aggressively acidic profile compared to standard distilled vinegar creates a more balanced, authentic adobo flavor.
- When frying, use a spider skimmer or long metal tongs. The wings have already been fully cooked during the braise, so the fry is purely about dehydrating and blistering the skin quickly.
Storage
Refrigerator: 4 days — Store wings and gravy in separate airtight containers.
Reheating: Reheat wings in a 200°C/400°F oven for 10 minutes until crispy. Warm gravy gently on the stove.
