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Adobo Chicken Wings

Ingredients

  • 2 lbs Chicken wings patted dry
  • 1 1/4 tsps Kosher salt
  • 1/2 tsp Black pepper
  • 1 small 6-ounce) White onion thinly sliced (about 3/4 cup
  • 1 2 oz Garlic head cloves separated, peeled, and smashed (about 14 garlic cloves)
  • 1/3 cup Soy sauce (such as Silver Swan)
  • 1/3 cup White vinegar (such as Datu Puti)
  • 2 tsps Neutral cooking oil (such as grapeseed oil)
  • 2 to 3 Dried bay leaves
  • Cooking spray

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup and lightly coat it with cooking spray.

  2. Season the wings. In a large bowl (or zip-top bag), toss the chicken wings with kosher salt and black pepper until evenly coated.

  3. Add the flavor. Add the thinly sliced onion, smashed garlic cloves, soy sauce, white vinegar, cooking oil, and bay leaves to the wings. Mix well so everything is coated in that adobo marinade.

  4. Let it sit (optional but recommended). For deeper flavor, you can marinate the wings for 30 minutes to an hour—though they’re delicious even if you roast them right away.

  5. Arrange for roasting. Spread the wings and all the marinade contents (onions, garlic, bay leaves) onto the prepared baking sheet in a single layer. Make sure the wings have a little space between them for even browning.

  6. Roast it up. Roast for 35–40 minutes, flipping the wings halfway through, until they’re golden brown, caramelized, and cooked through.

  7. Serve and savor. These wings are packed with umami-rich, tangy, garlicky goodness. Serve hot with your favorite sides—or enjoy straight from the tray!