Oyster Sauce Chicken Wings
Delicious chicken wings with oyster sauce: a flavorful and easy-to-make dish perfect for any occasion. Try this Southeast Asian-inspired recipe today!
These chicken wings with oyster sauce are packed with flavor. The wings are fried in a wok or skillet with ginger then simmered with a mixture of oyster sauce, soy sauce, and seasonings.
What is Oyster Sauce?
Oyster sauce is a popular condiment used in Southeast Asian and Chinese cuisines. It is traditionally made with oysters, soy sauce, sugar, salt and thickener. However, most oyster sauces in markets today use oyster extract to flavor the sauce.
What You’ll Like About This Dish
Big umami flavor. Oyster sauce, soy sauce, and ginger create a rich, savory glaze.
Simple ingredients. Uses pantry staples and basic seasonings—no need for a long shopping list.
Great as a meal or snack. Serve with rice for dinner or enjoy as an appetizer.
Versatile and crowd-pleasing. Mild enough for kids, bold enough for foodies.
Ingredient Notes
- Chicken wings: Cut into flats and drumettes for easier cooking and eating.
- Fresh ginger: Adds warmth and fragrance—remove it after cooking for a smooth sauce.
- Oil for frying: Peanut or vegetable oil works well for high-heat stir-frying.
- Oyster sauce: A thick, savory-sweet sauce used in many Southeast Asian dishes.
- Chinese wine or dry sherry: Adds depth; substitute with broth if needed.
- Soy sauce: Use regular or light soy for a salty, umami base.
- Sugar: Just a touch for balance.
- Water: Helps form the simmering sauce for the wings.
Steps to Make Oyster Sauce Chicken Wings
- Cut each chicken wing into two pieces at the joint and discard the wing tips.
- Heat the oil and ginger in a wok or deep skillet over high heat.
- Add the wings in batches, browning each for 3 to 4 minutes. Remove and repeat.
- Remove the ginger slices and drain off the oil.
- Add oyster sauce, wine or sherry, sugar, soy sauce, and water to the wok.
- Return the browned wings to the pan, reduce heat, and cover. Simmer for 10 minutes.
- Uncover and cook for another 10 to 15 minutes, basting often with the sauce.
- Serve hot with rice, noodles, or as an appetizer.
Tips
- Cut wings before cooking. Separating into drumettes and flats ensures even cooking and easier eating.
- Use a wok if you have one. It allows for better heat distribution and easy stirring.
- Don’t skip the basting step. It builds up a glossy, flavorful glaze on the wings.
- Use a slotted spoon. Helps drain excess oil when removing the wings from the pan.
Recipe Variations
- Spicy version: Add a few slices of red chili or a dash of chili garlic sauce to the simmering sauce.
- Garlic ginger: Add minced garlic with the ginger for even more aromatic depth.
- Sticky wings: Add 1 tablespoon of hoisin sauce or honey for a slightly sweeter, stickier glaze.
- Boneless option: Use boneless chicken thighs or drumsticks instead of wings for a main dish.
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: Store cooled wings in an airtight container for up to 3 to 4 days.
Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
To Reheat: Reheat in a 350°F oven or air fryer until hot, or warm gently on the stovetop with a splash of water.
Oyster Sauce Chicken Wings
Ingredients
- 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
- 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
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.
