Indulge in the irresistible flavors of Filipino cuisine with this air fryer chicken wings adobo recipe. Enjoy tender, juicy wings infused with the rich and savory blend of soy sauce, vinegar, and spices. Perfectly crispy on the outside and bursting with flavor on the inside!
Filipino chicken adobo could not be more popular and the quintessential dish to show off the best Filipino recipes and comfort food. With that as an inspiration, this air fryer chicken wings adobo recipe has taken on a whole new direction by taking on the flavors of classic chicken adobo, but all wrapped up in a bite-size, crispy air fryer chicken wing! So sarap! So good!
Juicy in the inside, crispy on the outside…just the beautiful sound of biting into the crisp exterior and flavorful chicken is enough to want to make this right now. With a side of rice, I call it a complete meal!
Also try the STICKY version of adobo chicken wings here! Just as easy!
It is so very easy, literally could not be easier than this, to cook them in the air fryer. No added oil whatsoever and very few ingredients. It can be done. The flavor will be tongue-hugging, the crisp…will be totally, lightly crispy.
You could also serve this air fryer chicken wings adobo recipe family style with sides of Filipino macaroni salad, dinner rolls, dips, and sauces like banana ketchup, regular ketchup, chili garlic sauce, and sriracha mayo.
There is quite a bit of ways to present these delectable, yummy party wings…but no matter what, expect them to be the star of the show! Everyone is going to be taking about your adobo wings recipe.
That’s what I love about food…it brings people together.
Ingredients
You just have to marinate this for 4-6 hours. Just let the wings soak before you head out for the day and when you are ready, the wings will be perfect for air frying. Get your side of rice ready for this one.
DO NOT OVER MARINATE THESE.
Listed below are what you need. Do not substitute the necessities unless stated, as each one is important for attaining crispy adobo wings.
Chicken Wings – must be bite-size or small party size. You can find these kinds of wings at an Asian grocery or under “PARTY WINGS” at the regular grocery. I like the Chinese or Korean grocery the best for finding these wings.
They need to be fresh and completely thawed if frozen, BUT they have to be cold. I used fresh chicken wings for this recipe.
Adobo Marinade for Crispy Chicken Wings
Apple Cider Vinegar or White Vinegar– my classic Filipino Chicken Adobo Recipe calls for white distilled vinegar, and you can use that too. I used Apple Cider Vinegar for this recipe because it’s only a four hour marinade and this vinegar made from crushed, fermented apples has a little sweetness to it, giving a nice, bold flavor with a good coating to the wings so I highly recommend it.
Soy Sauce – regular
Black Peppercorns – I leave them whole or you can sprinkle ground black pepper
Bay Leaves – Essential to make Filipino adobo. Use 3 for the marinade. I love bay leaves so I use at least 3 whole ones. Do not use any crushed ones since you cannot eat these.
Garlic – Use big smashed chunks because you cannot have pieces sticking to the chicken when done marinating.
Dry Dip The Wings
Potato Starch
Baking Powder
Simply remove the chicken wings straight from the marinade, pat off a little wetness but no need to focus too much on that, then dip in the starch mix. Dust off any extra coating. The coating should be light. You can take your hand and wipe the excess off.
Air Frying the Wings
Parchment Paper – use to line the bottom of the air fryer basket and set the wings on top with at least two inches space between the pieces. They need space so the air circulates and evenly gets all the sides.
The Air Fryer must heat to 400 F. Turn it on about eight minutes before you will use it so it’s preheated (if necessary for your model).
This is TWO flip process. The technique is all in the time and flip. You’ll set your timer for 20 and at minute 8-10, flip, then after 8 more minutes, flip back again.
Before the first flip, check the wings are looking crispy and starting to get a nice deep brown, the skin crisping up. The wings juices will be on the parchment paper. Then flip around the wings to the other side. Then when that side looks nicely brown, bubbling, crispy (about 4-5 minutes), flip over for the final crisping for a few more minutes.
At minute 18-20 or so, the wings skin should look and sound really crispy and deep golden brown.
Though you have to flip and check the wings, the fryer needs to be closed as much as possible to keep the temperature even. Also, don’t move the wings around.
Use long metal tongs to flip and just quickly flip and set down. No need to move them around. Less moving and less having the oven door open, the better.
Remove the moment they are bubbly, crispy, deep golden brown air fried chicken wings. Place them on a wire rack for a few minutes. Dust them with salt and fine ground black pepper to taste.
Serve and enjoy!
This is the Air Fryer I use. It’s amazingly convenient because it does a lot of functions, easy to clean, and I can make many crispy things that my kids love, without fuss or hassle.
Equipment
- Air fryer
This is the type of Air Fryer I have and used for these Crispy Chicken Adobo Wings
I love this Stainless Steel Oster Compact Countertop Oven With Air Fryer because it has a French Door that allows me to look inside and easily check the wings. It’s a compact size, and I can make 8-10 wings at a time in it.
If you are using small party wings, and have an air fryer without a window, follow the times and be sure to set your timer. Test a wing or two before completing the batch.
Instructions
- Marinate the Wings:
- In a large bowl, combine the chicken wings, apple cider vinegar (or white vinegar), soy sauce, whole black peppercorns, bay leaves, and smashed garlic.
- Ensure the wings are completely coated with the marinade, then cover and refrigerate for 3-4 hours. Do not over-marinate.
- Prepare the Wings for Air Frying:
- After marinating, remove the wings from the marinade and pat off any excess moisture.
- In a separate bowl, mix potato starch and baking powder.
- Lightly coat the wings in the starch mixture, ensuring an even coating without excess.
- Prep the Air Fryer:
- Line the bottom of the air fryer basket with parchment paper.
- Preheat the air fryer to 400°F, allowing it to reach the desired temperature.
- Air Fry the Adobo Wings:
- Place the wings in the air fryer basket with at least two inches of space between each wing to allow for even cooking.
- Set the timer for 20 minutes, flipping the wings at the 8-10 minute mark, then again at the 16-18 minute mark.
- Ensure the wings are evenly browned and crispy on all sides.
- Serve and Enjoy:
- Once the wings are deep golden brown and crispy, remove them from the air fryer and place them on a wire rack.
- Sprinkle with salt and ground black pepper to taste.
- Serve the adobo chicken wings hot and enjoy the irresistible flavors of this Filipino delicacy.
Enjoy your delicious air fryer adobo chicken wings!
Notes
- Use long metal tongs to flip the air fryer adobo chicken wings, minimizing movement to maintain even cooking.
- Note the timing and flipping. It is a two flip process.
- Avoid over-marinating the wings, as this may affect the texture and flavor.
- Experiment with different air fryer models and adjust cooking times as needed for optimal results.
How to Serve Adobo Air Fryer Chicken Wings
Consider these sides and comlimentary dishes when making a party out of your air fryer adobo wings.
Adobo Chicken Wings Recipe : Air Fryer
Equipment
- Parchment Paper
Ingredients
Marinate for 4 hours
- ¾ cup apple cider vinegar or white distilled vinegar
- 1 cup low sodium soy sauce
- 2 tbsp black peppercorns or ground black pepper
- 2-3 bay leaves
- 4 cloves garlic chunky chopped
Dry Dip and Air Frying
- 1 cup potato starch
- 1½ tsp baking powder
Finishing the Adobo Chicken Wings
- salt and black ground pepper to taste
Instructions
- Mix the marinade ingredients in a glass bowl with the chicken wings and place in refrigerator for four hours.¾ cup apple cider vinegar, 1 cup low sodium soy sauce, 2 tbsp black peppercorns, 2-3 bay leaves, 4 cloves garlic
- Prep the dry dip by putting the potato starch and baking powder in a bowl. Mix it together well.1 cup potato starch, 1½ tsp baking powder
- Take your chicken wings, one by one, lightly pat the excess moisture off and dip in the starch mix. Very lightly dust the wings all around and wipe off excess.
- Heat Air Fryer to 400 °F
- Place wings two inches apart on air fryer basket (lined with parchment paper if your air fryer oven requires it) and begin to cook at 400 F for about 20 minutes.
- At around minute 8-9 check the wings that they look very bubbling, crisping, and lots of browning.
- Flip them over.
- Cook the other side for additional 5-6 minutes until the side looks golden brown and crisping.
- Flip them over.
- Finish up the top side until the skin looks crispy and deep brown. About 4-5 more minutes. Check them that the skin looks really nicely browned and the skin looks nicely crisped.
- Remove from the air fryer and place wings on an elevated wire rack.
- Sprinkle a little salt and more black ground pepper to taste.salt and black ground pepper
- Serve after a few minutes and Enjoy!
Notes
- have a side of rice
- garnish with chilis or scallions
- dip in banana ketchup
- dip in chili garlic sauce
- make plenty for a party
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