This is great for tailgating or as appetizer with beer while hanging around the house and watching Netflix. Or pair it with white wine and light romantic candles – whatever floats your boat. It’s just good!
Chicken wings are coated in cornstarch, baked in the oven until crispy and tossed with Filipino spicy adobo sauce made of soy sauce, vinegar, garlic and sriracha. I eliminated the deep frying part which result in greasy wings and a pan of used cooking oil. This results in moderately crispy chicken and is best when you eat it right after cooking.
Filipino Adobo Oven Fried Chicken Wings
- 3 lbs chicken wings separated into drummetes and flats
- 1/2 cup cornstarch
- 2 tsp garlic powder
- 2 tsp salt
- 1 tsp ground black pepper
- 2 tbsp olive oil
- 1 pc bay leaf
- 4 cloves garlic minced
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 3 tbsp brown sugar or honey
- 1/3 cup sriracha sauce
- 1/3 cup water
- 1 tbsp red pepper flakes optional
- 1 tsp chopped cilantro for garnish optional
Preheat oven to 425 F.
Pat chicken wings dry with paper towels. Mix together cornstarch, salt, pepper and garlic powder.
Place wings in a big container with cover and mix with the cornstarch mixture. Shake until evenly coated. For best results, let the chicken sit in the refrigerator laid out on a baking sheet for an hour or so.
Bake chicken in the oven for 30 to 40 minutes until skin is crispy.
While chicken is baking, make the sauce. In a saucepan, heat olive oil. Add garlic and let cook for 1 minute. Add red pepper flakes if desired and bay leaf and cook a minute more. Add vinegar, soy sauce, sriracha, water and sugar. Let simmer until sauce is thick and the sugar is melted, about 10 minutes. Set aside.
Take chicken out of the oven when done and move to a large bowl. Add sauce and toss to coat. This is cooked and can be served right away or you can go to the next step to broil it if you want the sauce to stick to the wings more.
Place the chicken back on the sheet and broil for 5 minutes. Serve immediately.
How to Serve
Serve chicken wings with raw vegetables like carrots and celery or cucumbers with ranch dressing. If you want to eat it as a meal, serve it with rice and some vegetables or you can even serve it with baked french fries. You can make the sauce and pre-coat the chicken with cornstarch ahead of time. Then, on the day of, you can just put it in the oven, toss with sauce and it is ready in 40 minutes.
If you want to make this boneless, use boneless chicken breasts or chicken thighs cut into 1 inch by 2 inch strips. Yeah, big surprise, boneless wings are actually not wings. Sorry to burst your bubble there, those restaurants are not deboning chicken wings for you.
For the more classic version of chicken adobo, look at my recipe below:
Other ways to Cook Chicken Wings:
- Honey garlic chicken wings – coat the wings in a mixture of honey, soy sauce, garlic powder and ketchup and bake at 375 degrees Fahrenheit for an hour.
- Chinese Style Soy Ginger Wings – marinate chicken in 7Up, garlic, ginger, soy sauce, scallions and bake at 425 for 30 minutes. Spoon sauce from the baking pan over the wings.
- Chicken wings tinola soup – this is a Filipino soup made by sauteing ginger and garlic and onions, adding chicken and fish sauce. when chicken is browned, add water or rice wash, green papaya and simmer until chicken is fully cooked. Spinach can be added towards the end.
- Korean Style Wings – Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chili-garlic sauce, pepper, sesame oil, and ginger together in a saucepan; bring to a boil. Add cornstarch dissolved in water. Season chicken wings and deep fry until crispy. Coat with the sauce.
- Buffalo wings – said to originate from Buffalo, NY in the 60s, these are wings deep-fried and then coated in sauce consisting of vinegar, cayenne pepper, hot sauce and melted butter.
- Thai Style Chicken wings – combine soy sauce, sesame oil, lime juice, garlic and ginger paste, honey, Thai red chili paste, sriracha, oyster sauce and mustard. Deep-fry the wings for 10 to 12 minutes then toss the wings in the sticky sauce.
All these recipes are making me crave for chicken wings right now!
Memories of chicken wings:
Growing up in the Philippines, I do not remember eating chicken wings that much. My mom always bought the whole chicken from the market and cut it up in pieces. So some of us will get drumsticks, some breasts and some will get the bony parts with not much meat. I remember us siblings always trying to get the chicken breasts first. Maybe because they have the most meat.
It is very different back then because chickens were not mass produced and sometimes you even have to grow your own. When my mom did that, we made sure not to name the chickens, for obvious reasons.
What do You Think?
Do you like this version of chicken wings? You can make it on a weekend while staying cozy inside the house. The adobo is always a great flavor for chicken and in this version, we get some crispy texture instead of the mushy chicken skin on regular adobo (although I still like that classic version). I hope you try the recipe and adjust the spiciness to your liking.
Enjoy oven-baked adobo chicken wings. Comment or email if you have anything to share or if you have questions.
Kain Na! (Let’s Eat).