🐔 Grocery Wings, Studio Magic: My Simple Dry Adobo Twist
I picked up a big tray of chicken wings from the grocery this week—nothing fancy, just your standard pack sealed in plastic, waiting to be transformed. Half of it went straight into the freezer for another day, but the other half? It became a quick, comforting batch of dry adobo that filled the kitchen with that unmistakable Filipino aroma: garlic, soy, and laurel leaf doing their thing.
This version is simple, no frills, and perfect for busy days when you want something hearty but low-effort. I didn’t measure to the dot—just trusted my instincts and the scent trail.
🧄 Ingredients I Used:
Chicken wings (about half the tray)
Black pepper
1 chicken cube
Salt (just enough to balance)
Oyster sauce
Soy sauce
Garlic (lots!)
Laurel leaf
A pinch of sugar (optional, but it rounds out the flavor)
🔥 How I Did It:
Pre-boil the wings just until the scum rises—then rinse them well. This step keeps the sauce clean and the texture tender.
In a pot, add the wings back in with just enough water to simmer.
Toss in all the ingredients: garlic, pepper, chicken cube, soy, oyster sauce, salt, laurel leaf, and a touch of sugar.
Let it boil, then simmer until the liquid reduces and clings to the wings. The goal? A glossy, savory glaze that hugs each piece.
🍽️ Why I Love This Dish
It’s humble, flexible, and deeply nostalgic. You can serve it with rice, tuck it into a wrap, or even cool it down and pack it into a FilipiNorth-style snack kit. The oyster sauce adds a silky depth, and the dry finish makes it perfect for on-the-go bites.
Next time, I might try adding dried mushrooms or a dash of calamansi powder for a twist. But for now, this simple dry adobo hit the spot.
