There’s nothing more comforting than some Filipino-style adobo chicken! The process of making this is similar to the traditional way of making chicken adobo, but air fried!
Tell me, are you team flats or team drums! I’m more of a team flats, but so are my kids… So, me and hubby are usually stuck with the drums! LOL it’s all good, I don’t discriminate my chicken wangs!!
A lot of Filipino foods are already low carb, or can be made low carb by swapping out the higher carb ingredients with keto-friendly alternatives.
I know everyone has their own way of making adobo, with recipes passed down from their mamas/pops, titas (aunties), lolas and lolos (grandmas and grandpas). Some like it more sour, so they add more vinegar than soy sauce or vice versa. Some like it with extra garlic and/or pepper. However way you like your adobo, all you need to do to keep it keto is sub the soy sauce and sugar with the keto-friendly stuff! Also, just don’t eat the rice 😉
Adobo Marinade Ingredients
- 1/4 cup apple cider vinegar
- 1/4 cup gluten free soy sauce (instead of regular soy sauce)
- 1/4 cup liquid aminos (instead of regular soy sauce)
- 1/4 cup low carb sugar alternative (instead of regular sugar)
- 4 dried bay leaves
- 1 tbsp minced garlic
- 1 tsp pepper
Mix ingredients and marinate your chicken overnight, in the fridge. Place chicken wings in air fryer and turn on to 375°F. Cook for 20 minutes, removing the basket and tossing the wings with tongs halfway through cooking. After 20 minutes of cooking, the wings should be tender and cooked through. Increase heat to 400°F and cook until the skin is crispy and golden brown, about 3-5 mins more.