Oyster Sauce Chicken Wings

These oyster sauce chicken wings are sticky, savory, and loaded with umami, the kind of wings you keep going back for one more. Instead of relying on a heavy breading or a sugary barbecue sauce, they’re browned quickly in hot oil, then finished in a glossy sauce made with oyster sauce, soy sauce, and a splash of Chinese cooking wine or dry sherry. The wings simmer gently in the pan until the sauce coats them in a rich, flavorful glaze.

They’re simple enough for a weeknight but special enough for company, and they work just as well as an appetizer as they do as a main dish over rice or noodles. The ginger-scented oil and oyster sauce give them a restaurant-style flavor with very little effort, and you can easily adjust the saltiness or richness of the sauce to suit your taste.

What You’ll Like About This Recipe

• Deep umami flavor. Oyster sauce and soy sauce team up to give the wings a savory, slightly sweet glaze with that classic takeout-style depth. The flavors concentrate as the liquid cooks down, so every piece comes out coated in a rich, clingy sauce.
• Ginger-scented wings. Browning the ginger slices in the oil before adding the wings lightly perfumes the meat without overpowering it. You get a gentle warmth and fragrance that complements the oyster sauce instead of competing with it.
• Crisp, then saucy cooking method. The wings are first browned quickly in hot oil, which gives them a good color and starts crisping the skin. Then they’re simmered in the sauce, picking up flavor while the liquid reduces to a sticky glaze—no separate marinade or oven step required.
• Flexible serving options. Serve these wings straight from the pan as an appetizer, or spoon them over hot rice or noodles so the extra sauce has something to soak into. They can be the star of the meal or part of a bigger Asian-inspired spread.

Ingredient Notes

• Chicken wings – Using whole wings that are cut into flats and drumettes gives you plenty of crispy skin and a nice balance of meat. Try to choose similarly sized wings so they brown evenly and finish cooking at the same time. Patting them dry before frying helps reduce splattering and improves browning.
• Fresh ginger – Thin slices of ginger go into the oil first to lightly flavor it, then are removed before the wings simmer in the sauce. This technique gives a subtle gingery background note without leaving strong chunks of ginger in every bite.
• Oyster sauce – This thick, glossy sauce is the backbone of the glaze. It brings salty, sweet, and deeply savory notes that cling beautifully to the wings. Brands vary in intensity, so if yours is very strong, you can start with a bit less and add more to taste after the sauce reduces.
• Chinese wine or dry sherry – A small amount of Chinese cooking wine (Shaoxing wine) or dry sherry adds complexity and a gentle acidity, helping to balance the richness of the oyster sauce and the fat from the wings. If you prefer not to cook with alcohol, you can use a splash of chicken broth plus a squeeze of lemon instead.
• Sugar – A touch of sugar rounds out the saltiness of the oyster sauce and soy sauce and helps the glaze take on a glossy, slightly caramelized finish as it cooks down. It doesn’t make the wings taste sugary, just balanced.
• Soy sauce – Adds salt, color, and a familiar savory flavor that blends with the oyster sauce. A regular or light soy works well here; if you’re using low-sodium soy, you may want to taste and adjust the seasoning right at the end.

Steps to Make Oyster Sauce Chicken Wings

1. Prep the wings by separating each whole wing into drumette and flat pieces and discarding the tips. Pat them dry with paper towels so they brown better in the hot oil.
2. Heat the oil and ginger slices in a wok or deep skillet until the ginger starts to sizzle and become fragrant, which helps infuse the oil with flavor.
3. Brown the wings in batches, adding about a third at a time and stirring frequently so they color on all sides without overcrowding the pan. Transfer each batch to a plate as it’s browned.
4. Remove the ginger slices and carefully pour off most of the oil from the wok, leaving just a thin coating to help the sauce come together.
5. Combine the oyster sauce, cooking wine or sherry, sugar, soy sauce, and water directly in the wok, stirring to dissolve the sugar and scrape up any browned bits from the bottom.
6. Return all of the browned wings to the wok, turning them to coat in the sauce. Adjust the heat so the liquid simmers gently rather than boiling hard.
7. Cover the pan and let the wings simmer until they’re cooked through and beginning to absorb the flavors of the sauce, stirring occasionally to keep them from sticking.
8. Remove the lid and continue cooking, turning and basting the wings frequently as the sauce reduces and thickens into a shiny glaze that clings to the skin.
9. Once the wings are fully cooked and well coated, take the wok off the heat and let them rest briefly so the sauce can settle and cool slightly.
10. Transfer the wings and any extra glaze to a serving platter and serve them hot as an appetizer or over rice or noodles as a main dish.

Pro Tips

• Dry the wings thoroughly before browning to minimize splatter and encourage a deeper, more even golden color on the skin. Moisture on the surface makes them steam instead of sear.
• Brown in batches rather than crowding the pan. Overcrowded wings will release more moisture and struggle to brown, which can dilute both flavor and texture.
• Simmer gently once the wings are in the sauce. A rapid boil can toughen the meat and reduce the sauce too quickly, while a gentle simmer gives the wings time to soak up flavor and keeps the glaze glossy, not sticky or burnt.
• Taste the sauce near the end of cooking and adjust if needed. If it’s too salty, you can splash in a bit more water and cook it just a minute longer; if you want more depth, add a small spoonful of oyster sauce or a drop or two of soy sauce.
• Skim excess fat from the surface of the sauce before serving if the wings you use are especially fatty. This keeps the glaze flavorful and rich without feeling greasy.

Recipe Variations

• Baked-style oyster sauce wings. Instead of browning in oil, toss the wing pieces with a little oil and bake them on a rack over a sheet pan until nearly cooked, then transfer them to a skillet with the sauce ingredients to finish simmering and glazing. You’ll use less oil but still get that sticky, flavorful coating.
• Garlic-lovers version. Add a few cloves of minced garlic to the wok after the ginger has flavored the oil and cook briefly before browning the wings. You can also stir in a bit of garlic chili sauce near the end for a lightly spicy, garlicky finish.
• Sweet-and-spicy wings. Add a spoonful of chili paste, Sriracha, or your favorite Asian-style hot sauce along with the oyster sauce and soy sauce. A drizzle of honey or extra sugar will balance the heat and create an even thicker, lacquered glaze.
• Drumettes-only party platter. Use all drumettes for a more uniform appetizer spread that’s easy for guests to pick up and eat. Cook time is about the same, but they tend to brown evenly and look extra neat on a serving tray.

Serving Suggestions

• Serve with steamed jasmine rice or coconut rice for a simple meal.
• Pair with stir-fried vegetables or an Asian slaw.
• Offer as an appetizer with toothpicks or on a game day snack board.
• Garnish with sesame seeds or sliced green onions for added flair.

How to Store

• Refrigerate – Cool leftover wings to room temperature, then transfer them to an airtight container and refrigerate for up to 3 to 4 days. Store any extra sauce in the same container so the wings stay coated and flavorful.
• Reheat – Warm the wings in a moderate oven or air fryer until heated through and the skin begins to crisp again, basting once or twice with any remaining sauce. You can also reheat gently in a covered skillet with a splash of water, then uncover at the end to let the glaze thicken back up.
• Freeze – For longer storage, arrange cooled wings in a single layer on a baking sheet, freeze until firm, then transfer to freezer bags or containers. They can be frozen for up to 3 months. Reheat from thawed or partially thawed in the oven, adding a little water or extra oyster sauce mixture if they seem dry.

Oyster Sauce Chicken Wings

Diana Rattray

Try our oyster sauce chicken wings for a unique and tasty twist on a classic appetizer.

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Servings 8 servings

Calories 336

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Course Appetizers, Chicken Wings

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Ingredients

  

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• 3 pounds chicken wings
• 3 thin slices fresh ginger
• 1/2 cup peanut oil , or vegetable oil for frying
• 1/4 cup oyster sauce
• 1 tablespoon Chinese wine, or dry sherry
• 1/2 teaspoon sugar
• 2 1/2 tablespoons soy sauce
• 1 cup water

Instructions

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• Cut each whole chicken wing into two pieces at the joint. Cut off and discard the wing tips.
• Heat the oil and ginger in a wok or deep skillet over high heat. Add about one-third of the chicken wings and cook, stirring, for about 3 to 4 minutes until browned. Remove and repeat with the remaining wings, one-third at a time.
• Remove the ginger and drain the oil from the wok.
• Add the oyster sauce, wine or sherry, sugar, soy sauce, and water to the wok and reduce the heat to medium-low. Add the browned wings to the wok, cover the pan, and simmer for 10 minutes. Remove the lid and continue cooking for 10 to 15 minutes longer, basting frequently with the sauce.
• Serve the glazed wings hot with rice or noodles, or serve them as an appetizer or snack.

Nutrition

Calories: 336kcalCarbohydrates: 2gProtein: 18gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 71mgSodium: 581mgPotassium: 170mgFiber: 0.1gSugar: 0.4gVitamin A: 135IUVitamin C: 1mgCalcium: 16mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword chicken wings with oyster sauce

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