Keto Crispy Adobo Chicken Wings
Tangy Filipino-inspired chicken wings marinated in vinegar, garlic, and bay leaves, then roasted until crispy and glazed with reduced adobo sauce. The bright pico de gallo cuts through the rich, savory wings with fresh tomato, cilantro, and serrano heat. Perfect for game day, parties, or casual weeknight dinners. This version combines traditional adobo technique with a fresh Filipino pico topping, bridging classic braised flavors and bright fresh garnishes.
Ingredients
- 2 pounds chicken wing drumettes and flats, cut from whole wings if needed
- 1 ¼ teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 small white onion, thinly sliced
- 1 head garlic, cloves peeled and smashed
- 1 ½ teaspoons black peppercorns, whole
- ⅓ cup distilled white or apple cider vinegar
- 2 tablespoons cooking oil, vegetable or grapeseed
- 3 dried bay leaves
- 4 medium scallions, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 medium serrano chile, thinly slicedjalapeno1:1heat
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- 10 ounces tomatoes, chopped, 2-3 whole
- 1 ½ teaspoons fish sauce
- fried garlic or onion, packaged, for topping(optional)
- kosher salt, to taste(optional)
Instructions
- 1
Season chicken wings with salt and pepper on all sides.
- 2
Place wings in a gallon ziplock bag with onion, garlic, peppercorns, vinegar, oil, and bay leaves. Seal and shake thoroughly to combine.
- 3
Refrigerate 8 to 20 hours.
- 4
Heat oven to 425F. Line a rimmed baking sheet with foil and set a wire rack on top. Spray rack with oil.
- 5
Remove wings from bag, shaking off excess marinade. Reserve marinade.
- 6
Arrange wings on rack and bake 40 to 45 minutes, turning halfway through, until internal temperature reaches 165F.
- 7
While wings bake, pour marinade into a saucepan and bring to a boil over medium heat, stirring regularly. Reduce to 3 to 4 tablespoons, 10 to 14 minutes.
- 8
Strain reduced marinade through a mesh sieve to remove solids.
- 9
Toss finished wings with reduced marinade.
- 10
Combine tomatoes, scallions, cilantro, and serrano in a medium bowl. Add fish sauce and season with salt to taste.
- 11
Garnish wings with reserved scallions, cilantro, and fried garlic or onions. Serve with pico de gallo.
Tips
Marinate wings for the full 20 hours if time allows; longer marinating deepens vinegar penetration and flavor complexity.
Don't discard marinade solids before reducing; they add body to the glaze. Strain only after reduction is complete.
Wire rack ensures wings brown evenly on both sides without flipping multiple times.
Good to Know
Refrigerate cooked wings and pico separately in airtight containers up to 3 days. Reheat wings at 350F for 8-10 minutes; serve pico cold.
Marinate wings up to 20 hours. Prepare pico de gallo up to 4 hours ahead; cover and refrigerate. Make reduced adobo sauce and refrigerate; reheat gently before using.
Serve wings hot with room-temperature or chilled pico de gallo. Pair with rice, beer, or iced beverages. Garnish plates with fried garlic and reserved herbs.
Common Mistakes
Use a wire rack to avoid soggy undersides; direct contact with wet pan steams instead of roasting.
Reduce marinade fully before coating wings to avoid re-coating with raw garlic; underreduced sauce tastes raw.
Don't skip the 165F temperature check; undercooked wings pose food safety risk.
Substitutions
FAQ
Can I make this on a stovetop instead of roasting?
Yes, brown wings in a Dutch oven over medium-high heat 6-8 minutes per side, then simmer covered in marinade at medium-low for 30-40 minutes until tender. The texture will be different: braised rather than roasted-crispy.
What if I don't have fish sauce?
Substitute soy sauce or tamari in equal measure. Fish sauce adds umami depth; soy sauce is saltier, so taste before adding extra salt. The result will be less authentically Filipino but still flavorful.
How long can I keep leftover wings and pico?
Store separately in airtight containers up to 3 days. Wings can be frozen up to 2 months; pico is best fresh but keeps refrigerated up to 1 day. Reheat wings gently to preserve crispness.