Chicken Wings Adobo
Chicken adobo update! This chicken adobo version is just a bit different from my older chicken adobo recipe. It uses my favorite part of the chicken, wings. I cut the wings buffalo style, into three: drumette, wingette and wingtip. The wing tip is not used for this adobo but is saved to make chicken stock for later.
This has no onion and most importantly the stew is reduced until the stew becomes silky. To make the stew silky, simmer under medium heat, do not cover while it simmers, use a saute pan to reduce the stew faster. This adobo uses a generous amount of cooking oil to add thickness to the stew and to create a glossy sheen.
As with most of my adobo versions, this chicken wings adobo is not sweet. Just the way the hubs likes his adobo, but feel free to add sugar or pineapple juice if you want your adobo sweet. If you’re sticking to this recipe, may I suggest serving it with ensaladang kamatis at itlog na maalat; throw in some pako in the ensalada if you are feeling a little extra.
Why is Adobo popular in the Philippines?
Adobo is popular in the Philippines because it is a dish and a way of cooking. It’s a delicate beautiful balance of salt, acid, fat and aromatics; the same elements responsible in preserving the meat which is a good dish to make in this warm Philippine weather.
Is Adobo Mexican or Filipino?
There is Mexican Adobo, Spanish Adobo and Filipino Adobo. The three adobos are different from one another but the word adobo is Spanish that is used to describe how meat is preserved. The Philippines have been preserving meat long before the colonization.This preservation was eventually called adobo during the Spanish colonization.
Chicken Wings Adobo
- 1 kg chicken wings
- 5 cloves garlic crushed, peel on
- ½ cup soy sauce
- 1 cup water
- ¼ cup vinegar
- bay leaves
- whole black pepper
- cooking oil
- Fry chicken wings for 3 minutes on both sides. Set aside.
- On the same cooking pan, fry garlic and then add the pre-fried chicken wings.
- Pour the soy sauce, water and vinegar. Add bay leaves, black pepper and salt.
- Cover and allow the stew to boil.
- As soon as the stew boils, remove the cover and lower the heat.
- Simmer for atleast 15 minutes or until the stew is reduced and silky.