Chicken Wings with Oyster Sauce Recipe – Asian Special
Chicken Wings with Oyster Sauce is a beloved Asian dish known for its savory, umami-rich flavor. The wings are marinated briefly in soy sauce and pepper, then seared until golden. A sauce made from oyster sauce, soy sauce, garlic, and sugar is added, simmering until the wings are tender and coated in a glossy glaze. Garnished with green onions and sesame seeds, this dish pairs perfectly with steamed rice or stir-fried vegetables, offering a satisfying and flavorful meal.
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
For the Chicken Wings:
- 1.5 lbs (about 700 g) chicken wings, cut into flats and drumettes
- 1 tablespoon soy sauce
- 1/2 teaspoon ground white pepper or black pepper
- 1 tablespoon oil (vegetable or sesame)
For the Sauce:
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce (for color, optional)
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1/4 cup water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
For Garnish (Optional):
- Sliced green onions
- Toasted sesame seeds
Prepare the Chicken:
In a bowl, mix the chicken wings with soy sauce and pepper. Marinate for 10–15 minutes.
Sear the Wings:
Heat oil in a large skillet or wok over medium heat.
Add the marinated chicken wings and cook for 3–4 minutes per side until lightly browned.
Add the Sauce:
Add minced garlic and sauté until fragrant.
Pour in oyster sauce, soy sauce, dark soy sauce, sugar, and water. Stir to coat wings evenly.
Cover and simmer for 12–15 minutes, flipping occasionally, until wings are cooked through and sauce is reduced.
Thicken (Optional):
If you prefer a thicker glaze, stir in the cornstarch slurry and simmer for another 1–2 minutes until the sauce thickens.
Serve:
Garnish with green onions and sesame seeds.
Serve hot with rice or noodles.
Recipe Notes :
Oyster Sauce: Use a high-quality oyster sauce for the best depth of flavor.
Marination: Even a short 10–15 minute marinade enhances the wings’ taste.
Dark Soy Sauce: Optional, but adds a beautiful caramel color to the dish.
Thickening the Sauce: For a thicker glaze, stir in a cornstarch slurry during the simmering process.
Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
