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Recipe photo for Adobong Pakpak (Chicken Wing Adobo)

Adobong Pakpak (Chicken Wing Adobo)

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Adobong Pakpak (Chicken Wing Adobo)

The chicken wing version of adobo, the Philippine national dish. Wings are braised in soy sauce and vinegar with garlic, bay leaves, and peppercorns until tangy and savory, then crisped if you like.

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🇵🇭 Philippines ·Asia · $
Prep
Cook
Total
4 portions
Adobong Pakpak is the chicken wing take on adobo, widely regarded as the national dish of the Philippines. The wings are braised slowly in a mix of soy sauce and vinegar, scented with smashed garlic, dried bay leaves, and whole black peppercorns, so each piece turns deeply savory with a clean tangy edge. There is no batter and no breading involved; the flavor comes entirely from the braise. Once the sauce reduces, the wings can be fried or grilled to crisp the skin, or served straight from the pot with plenty of glossy sauce over rice. The balance of salty soy, sour vinegar, and fragrant garlic is what defines the dish, and it is not spicy. Like most adobo, it tastes even better the next day once the flavors settle.

Ingredients

1 kg chicken wings rinsed, split into flats and drumettes
120 ml soy sauce
120 ml vinegar cane vinegar (native suka) or white vinegar
8 clove garlic smashed
3 piece bay leaf dried
1 tbsp black peppercorns whole
180 ml water
1 tsp sugar optional, to balance the tang (optional)
3 tbsp vegetable oil for sauteing the garlic and for crisping the wings

Ingredients

4 portions
1 kgchicken wings rinsed, split into flats and drumettes
120 mlsoy sauce
120 mlvinegar cane vinegar (native suka) or white vinegar
8 clovegarlic smashed
3 piecebay leaf dried
1 tbspblack peppercorns whole
180 mlwater
1 tspsugar optional, to balance the tang (optional)
3 tbspvegetable oil for sauteing the garlic and for crisping the wings

Instructions

Marinate

  1. 1

    In a bowl, combine the chicken wings, soy sauce, and smashed garlic. Toss until the wings are well coated.

    ~5 min
  2. 2

    Cover and marinate for at least 30 minutes, or refrigerate overnight for deeper flavor. Lift out the wings and reserve the marinade and garlic separately.

    ~30 min

Braise

  1. 1

    Heat the oil in a wide pot over medium heat. Saute the reserved garlic and the whole peppercorns until the garlic turns lightly golden and fragrant.

    ~2 min
  2. 2

    Add the wings and cook, turning, until lightly browned on all sides.

    ~5 min
  3. 3

    Pour in the reserved marinade, the water, and the bay leaves. Bring to a boil, then lower to a gentle simmer, cover, and cook until the wings are tender.

    ~20 min
  4. 4

    Add the vinegar and let the liquid return to a boil before stirring, so the sauce loses its raw sharpness. Stir in the sugar if using, then simmer uncovered until the sauce reduces and coats the wings.

    ~8 min

Crisp and serve (optional)

  1. 1

    For crisp skin, lift the wings from the sauce and pat dry. Fry or grill them in a little hot oil until the skin is golden and crackling, then return them to the reduced sauce to glaze.

    ~5 min
  2. 2

    Discard the bay leaves. Serve hot over steamed white rice, spooning the savory, tangy sauce on top.

    ~2 min

Credits & Inspiration

  • Panlasang Pinoy

    Canonical Filipino chicken adobo method, the basis for the braise.

  • Vicky Pham

    Easy Filipino chicken wing adobo with soy, vinegar, garlic, bay and peppercorns.

  • Urban Bliss Life

    Filipino adobo chicken wings with cane vinegar, garlic and bay leaves.

  • Chopsuey at Halo-Halo

    Tagalog home recipe for adobong pakpak ng manok using native suka and a whole head of garlic.

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