Easy Filipino Chicken Wing Adobo

When we think of Filipino food, we likely think of adobo and lumpia.

In Vietnamese cuisine, we have a similar version of lumpia with our fried spring rolls, which I will always call egg rolls (cha gio), no matter how many people try to tell me I’m wrong. And Filipino adobo is the soy sauce version of our fish sauce braised dishes like Vietnamese ginger chicken (ga kho gung).

I’ve been working on a version of chicken adobo for some time now, and after a couple of tries, I finally have a version that I love and can now share. It’s a straight forward recipe but still full of amazing flavor.

What is Filipino Adobo?

Adobo is one of the most well-known Filipino dishes. It’s savory, tangy, and garlic-y. The meat is braised in a mixture of soy sauce and vinegar with bay leaves, black pepper, and, of course, plenty of fresh garlic cloves.

Pork is the traditional choice, but I went with chicken for something lighter and quicker. It’s simple, flavorful, and a nice change from my usual fish sauce-based cooking.

Filipino Adobo: Brief History

Adobo has been around for centuries in the Philippines. Before refrigeration, vinegar and salt were used to preserve food. When the Spanish arrived, they called this style of cooking “adobo,” after their own word for marinade. Soy sauce came later through Chinese influence.

Why I Love this Version

In this recipe, I kept things simple. No pan-frying. Just marinate the chicken and braise everything in the same pot. That means fewer dishes and less cleanup, which is always a win.

I also use a touch of oyster sauce to add another layer of flavor without overpowering the classic adobo taste.

For color, I add a little dark soy sauce. It gives the dish that deep, caramel-brown finish that makes it look as good as it tastes. Because let’s be honest. We eat with our eyes too.

I go easy on the water so the sauce stays rich and concentrated. It’s enough to cook the chicken, and still provides a deep and flavorful broth and even a glaze if you continue cooking a little longer. This sauce is just perfect for spooning over steamed rice.

Ingredients for Chicken Adobo

To make my version of chicken adobo, gather the following ingredients:

• Chicken: Any bite-sized pieces work, or you can use chicken wings like I did to avoid cutting them into smaller pieces. I’m using chicken wings from Costco, which come in individual 6-pack sets that include both the traditional flat and the drumette. For this recipe, I’m using two of those 6-packs, which equals around 3 lbs.
• Filipino soy sauce and cane vinegar: Datu Puti brand is preferred for a more authentic flavor. Silver Swan is another popular Filipino brand. Soy sauce and vinegar make the base for all adobo recipes. The soy sauce provides the main umami flavor, while the vinegar adds that classic tang. You’ll often find these Filipino brands of soy sauce and vinegar sold together in clear plastic wrap because it’s such a classic combination. If you can’t find this specific brand, any light soy sauce and vinegar (rice or white distilled) will work in a pinch.
• Oyster sauce: Adds another dimension of flavor in addition to soy sauce that makes this dish stands out.
• Sugar: Helps mellow out the vinegar and balances the soy sauce and oyster sauce. I’m using white granulated sugar.
• Dark soy sauce: Deepens the color for that beautiful rich caramel color. If you don’t have dark soy sauce, you can omit and use substitute with dark brown sugar instead of white granulated sugar.
• Garlic: A must-have in adobo. Fresh is best and lightly smashed to quickly release their aroma. If you love garlic, feel free to add more.
• Bay leaves: For that familiar adobo aroma.
• Ground black pepper: A hint of peppery spice.
• Water: We need a little bit of liquid to help the chicken cook thoroughly and develop the sauce.

How to Make Chicken Adobo

It’s as easy as 1-2-3:

Step 1: Marinate

In a medium pot or tall skillet (we will marinate and braise in the same pot), combine the chicken, soy sauce, vinegar, sugar, oyster sauce, dark soy sauce, garlic, bay leaves, ground black pepper, and water.

Toss everything together until the chicken is well coated and marinate for 30 minutes. If using bigger chicken pieces, marinate for one hour.

Note: Dried bay leaves can be brittle, so add them towards the end so the liquid softens them slowly.

Step 2: Braise

Bring the pot to a boil over medium heat. Once boiling, reduce the heat to a low simmer low and cover. Braise for 20 minutes tossing half way through for even cooking.

After 20 minutes, uncover and simmer until the sauce slightly reduces so that you have a bit of sauce at the bottom.

You can continue simmering to get a glaze, if preferred.

Step 3: Finish

When ready to serve, remove and discard the bay leaves, and garnish with thinly sliced green onions (optional). Serve with steamed rice for a balance and complete meal.

Storage & Reheating

If you have leftovers, store them in the fridge for up to 4 days. To reheat, warm on the stovetop in a pot or in a microwave-safe bowl until heated through.

Adobo actually tastes even better the next day, so it’s a great dish to make in large batches for kids or work lunches the next day.