Equipment
Ingredients
Chicken
- 1000 g chicken wings, split into flats and drumettes
Adobo Braising Liquid
- 120 ml soy sauce
- 120 ml cane vinegar
- 240 ml water
- garlic, crushed and peeled
- 5 g whole black peppercorns, lightly cracked
- bay leaves, dried
- 15 g dark brown sugar
Gravy & Frying
- 1000 ml neutral oil
- 10 g cornstarch
- 15 ml water, cold
Nutrition (per serving)
Method
In a large heavy-bottomed pot, combine the soy sauce, cane vinegar, 240ml water, crushed garlic, cracked black peppercorns, bay leaves, and brown sugar. Bring the mixture to a rolling boil over medium-high heat.
Add the raw chicken wings to the boiling liquid. Reduce the heat to low, cover the pot, and simmer gently for 25 minutes until the chicken is tender and reaches a safe internal temperature of 74°C/165°F.
Using a slotted spoon, carefully transfer the cooked wings from the braising liquid to a wire cooling rack set over a baking sheet. Allow the wings to cool and air dry completely for at least 30 minutes.
Pour the remaining braising liquid through a fine mesh strainer into a small saucepan, discarding the solids. Whisk the cornstarch and cold water together in a small bowl, then whisk the slurry into the strained liquid. Simmer over medium heat until it coats the back of a spoon.
Pour the neutral oil into a deep frying pan or Dutch oven, ensuring it is no more than half full. Heat the oil to 190°C/375°F over medium-high heat.
Working in batches to avoid crowding the pan, carefully lower the completely dry wings into the hot oil. Fry for 5 to 7 minutes until the skin is deeply browned and crisp. Maintain an oil temperature around 175°C/350°F during frying.
Transfer the fried wings to a clean wire rack to drain briefly. Serve immediately with the warm peppery adobo gravy on the side for dipping, or lightly toss the wings in the gravy just before serving.
Chef's Notes
- Cane vinegar provides an authentic, mellow acidity that defines true Filipino adobo. If substituting with white vinegar, consider adding an extra 5g of brown sugar to soften the harsher acetic bite.
- For the crispiest possible skin, chill the simmered wings uncovered in the refrigerator overnight. The cold, dry air removes extra moisture from the skin, resulting in an exceptionally brittle crust when fried.
- Do not skip straining the braising liquid. The garlic and peppercorns have already imparted all their flavor; leaving them in during the reduction phase can make the gravy bitter and gritty.
- If you prefer a thicker coating, lightly dust the dried wings in potato starch or cornstarch just before dropping them into the fryer. This creates a more substantial crust that holds up well against the gravy.
Storage
Refrigerator: 4 days — Store wings and gravy in separate airtight containers.
Freezer: 1 month — Freeze simmered, unfried wings for up to a month. Thaw and fry when ready.
Reheating: Reheat wings in a 200C/400F air fryer or oven for 5-8 minutes until crisp. Warm gravy on the stovetop.
