Tita Em’s Chicken Wings Adobo Recipe (2024)

Delicious. Make sure the oil is very hot before frying the wings, otherwise they stick to the pan.

I liked the wings and served it with coconut rice, but found the sauce unusable - way too vinegar-y and I felt like I completely wasted the coconut milk.

Not worth the time or effort. I've had authentic chicken adobo before which was delicious. This lacked flavor and the chicken skin developed a rubbery off-putting texture. I will not make this again.

Added a tablespoon of hoisin and basil to the marinade and used around half a can of coconut milk tried to get all the good fat in thereWas a different take on adobo and kind of loved it. Going to try and reduce the sauce all the way down to get it as a “dry” adobo like my mom does. Might also mess around and try and sous vide. All in all enjoyed this spin on adobo.

So good! The ingredients are so simple that changing the ratios was no problem. I did add extra coconut milk for creaminess, and a few thai chilis to the braise. Served over buttered rice with quick pickled radish and carrot.

Food52 says do the braise, then use your favorite buffalo wing combo sauce for the last step.

Stunning! Word from my German husband after two bites. If you want an easy and stunning meal on the table with little effort try this out at tomorrow. Flavours of rice vinegar and soy sauce (in my case Gluten Free soy sauce) and the garlic sings! The wings fry up golden in no time and the coconut milk was a smooth ending. Eat the dish all on it's own Double the pleasure.

This dish was easy to cook, and delicious. Make sure wings are completely dry before cooking in oil. Otherwise, the moisture from the wings will cause the oil to pop.

Delicious! Definitely a bit too vinegary, next time I will cut the soy sauce and vinegar down to 1/2 cup each, and add in an additional 1/2 cup of water. Took another reviewer's advice and used the convection oven for five minutes to dry out. Also, braising liquid will not boil down into a thickening sauce so I recommend letting it simmer for a while with the coconut milk and then scooping some out into a bowl for the coating. Chopped cilantro and some rice make this a winner.

Nice flavor but not too spicy or intense. I made a half recipe for 2 picky kids and they destroyed it. Instead of drying on a rack I put the wings into a convection oven at 300 for five minutes to dry out after the braise. It did the trick - the skins were crisp and flavorful and not gummy as reported by one other commentator. It also cut down on the frying time.

Problem fixes. Make sure the oil is VERY hot before adding the chicken or the skin will stick. Don't turn the chicken if the chicken sticks, just wait and keep checking with the tongs, when ready the skin will release. Major problem is there's no way this sauce is right. We add all this water then spend forever reducing the sauce to get it BARELY able to stick to the chicken. A tip, reduce the sauce and then let it cool to near room temperature. It will thicken up very slightly.

Not worth the time or effort. I've had authentic chicken adobo before which was delicious. This lacked flavor and the chicken skin developed a rubbery off-putting texture. I will not make this again.

Not hard, but also sort of boring. Don’t anticipate ever wanting to make this again.

I did not have time to marinate the wings; I just threw them in the liquid mixture and braised them, then fried while reducing the liquid (which took ages). Again because of time, didn't have time to dry the wings out on a rack before frying. Of course, the frying made a mess of my stovetop, and added calories, and the wet wings never got super crispy. However, even with these caveats, 5 of us ate 5 pounds wings in one sitting with extra reduced sauce for dipping. So it was a success!

This is the most delicious thing I’ve made with chicken in years. Like many, I reduced the liquid a lot then added much more coconut milk to mellow its intensity. Served it on Israeli couscous. Good lord.

Just served this, to great acclaim. Make as directed, with two exceptions: After removing the wings from the (boiling) marinade, I reduced the liquid by about half, while the wings were frying. An important adjustment, I think. And, for the final sauce, I didn’t have coconut milk, or the usual substitute, yogurt. Whisked in sour cream instead.

Definitely brought out the Filipino adobo flavors. Just the right balance and chicken was very tender. For frying, I agree the oil needs to be hot. I might have allowed the wings to pat dry because they were not as crispy as I hoped.

Followed this to the letter, and I was disappointed by how runny the sauce was. It mostly dripped off; it added very little to the dish. I enjoyed this, but I don't think I'd make it again.