These Chicken Wings in Oyster Sauce are slowly simmered and glazed in a savory mixture of oyster sauce, soy sauce, ginger, and sherry. The result is tender, flavorful wings coated in a glossy, umami-rich sauce that makes them perfect as an appetizer or main dish.
Flavor Profile
Savory, umami-rich, slightly sweet, gingery, glossy
Equipment Needed
Ingredients
1 package chicken wings, separated (approximately 2½ to 3 pounds)
3 slices fresh ginger root
1 tablespoon vegetable oil
3 tablespoons oyster sauce
1 tablespoon dry sherry
½ teaspoon sugar
1½ tablespoons soy sauce
1 cup water
Instructions
- Separate the chicken wings into flats and drumettes and discard the tips.
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Add the ginger slices and cook for 1 minute until fragrant.
- Add one-third of the wings and brown on all sides.
- Remove the browned wings and repeat with the remaining wings.
- Drain excess oil from the wok and discard the ginger slices.
- Return all of the browned wings to the wok.
- Add the oyster sauce, dry sherry, sugar, soy sauce, and water.
- Stir to combine and bring the mixture to a gentle simmer.
- Cover and cook for 10 to 12 minutes.
- Remove the lid and continue cooking for an additional 12 to 15 minutes.
- Baste the wings frequently with the sauce as it reduces.
- Continue cooking until the wings are tender, the sauce has thickened, and the wings are coated in a glossy glaze.
- Transfer to a serving platter and spoon the remaining sauce over the wings before serving.
Recipe Notes
Heat Adjustment Suggestions
Add ½ teaspoon chili garlic sauce for mild heat.
Add ¼ teaspoon crushed red pepper flakes for a spicy variation.
Serve with chili oil on the side for additional heat.
Make-Ahead Tips
Brown the wings a day ahead and refrigerate until ready to finish cooking.
The finished wings reheat well and often develop even deeper flavor overnight.
Serving Suggestions
Serve with steamed jasmine rice or fried rice.
Pair with stir-fried vegetables, bok choy, or Asian cucumber salad.
Garnish with sliced green onions and sesame seeds.
CHICKEN WINGS IN OYSTER SAUCE (Rich, Savory & Beautifully Glazed)
Ingredients
Equipment
Method
- Separate the chicken wings into flats and drumettes and discard the tips.
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Add the ginger slices and cook for 1 minute until fragrant.
- Add one-third of the wings and brown on all sides.
- Remove the browned wings and repeat with the remaining wings.
- Drain excess oil from the wok and discard the ginger slices.
- Return all of the browned wings to the wok.
- Add the oyster sauce, dry sherry, sugar, soy sauce, and water.
- Stir to combine and bring the mixture to a gentle simmer.
- Cover and cook for 10 to 12 minutes.
- Remove the lid and continue cooking for an additional 12 to 15 minutes.
- Baste the wings frequently with the sauce as it reduces.
- Continue cooking until the wings are tender, the sauce has thickened, and the wings are coated in a glossy glaze.
- Transfer to a serving platter and spoon the remaining sauce over the wings before serving.
Nutrition
Notes
Add ½ teaspoon chili garlic sauce for mild heat.
Add ¼ teaspoon crushed red pepper flakes for a spicy variation.
Serve with chili oil on the side for additional heat.
Make-Ahead Tips
Brown the wings a day ahead and refrigerate until ready to finish cooking.
The finished wings reheat well and often develop even deeper flavor overnight.
Serving Suggestions
Serve with steamed jasmine rice or fried rice.
Pair with stir-fried vegetables, bok choy, or Asian cucumber salad.
Garnish with sliced green onions and sesame seeds.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by traditional Cantonese-style braised chicken dishes that feature oyster sauce, soy sauce, ginger, and slow-simmered cooking techniques to create rich, savory glazes.
Source: The Woks Of Life
Nutrition Information
Estimated per serving (based on 6 servings)
Calories: 320
Protein: 25 g
Carbohydrates: 4 g
Fat: 21 g
Saturated Fat: 5 g
Cholesterol: 110 mg
Sodium: 760 mg
Fiber: 0 g
Sugar: 2 g
Prep Time: 15 minutes
Marinate Time: None
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Difficulty: Easy
