Tender chicken wings braised in a rich, savory oyster soy garlic sauce. This easy oyster sauce braised chicken wings recipe is made in one pan and ready in 30 minutes. I sear the wings until golden brown before simmering them in the sauce to develop a deeper, more savory flavor.
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Oyster sauce braised chicken wings are a Chinese home-style dish featuring tender chicken wings simmered in a savory sauce made with oyster sauce, soy sauce, garlic, and ginger.
Growing up, my mother often made this dish for our family, and we kids would always eye the last wing! Even after the wings were gone, we'd pour the leftover sauce over steamed rice because it was too good to waste. I still remember enjoying this meal together around our old wooden dining table.
When I make this dish for dinner, I gently simmer the wings in the sauce to keep the meat tender and juicy. I also add a cornstarch slurry near the end to thicken the braising liquid into a rich, glossy sauce that coats the wings.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Chicken Wings: Use separated chicken wings for even cooking.
- Green Onions
- Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.
- Cornstarch: Thickens the braising liquid into a glossy sauce that coats the wings.
- Cold Water: Helps dissolve the cornstarch before adding it to the hot sauce.
Braising Sauce
- Oyster Sauce: Gives the braising sauce its rich, savory umami flavor. Vegetarian stir-fry sauce also works, but the flavor will differ. Find this at your Asian grocery store.
- Dark Soy Sauce: Gives the wings their deep brown color. I prefer Pearl River Bridge Superior Dark Soy Sauce for its thicker and darker consistency. Mushroom-flavored dark soy sauce also works.
- Regular Soy Sauce: Light soy sauce also works, or use low-sodium soy sauce for a less salty sauce.
- Rice Vinegar: Apple cider vinegar also works.
- Shaoxing Wine: Adds savory depth to the braising sauce. Dry sherry works as a substitute, or use chicken broth for an alcohol-free option. Find this at your Asian grocery store.
- White Granulated Sugar: Balances the saltiness of the soy and oyster sauces with a touch of sweetness. Cane sugar also works.
- Toasted Sesame Oil: Adds a nutty aroma to the savory braising sauce.
- Black Pepper
- Garlic
- Ginger: Adds a warm, slightly peppery aroma that balances the richness of the oyster sauce.
- Cold Water
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Pat the chicken wings dry to remove surface moisture so they sear instead of steam.
- Use a large pan so moisture evaporates quickly and the wings brown instead of steam.
- Maintain a gentle simmer to prevent the sauce from reducing too quickly before the wings are tender.
- Stir the cornstarch slurry again before adding it to redistribute the starch that settles at the bottom.
Instructions
Below are instructions on how to make oyster sauce braised chicken wings:
- Prepare the braising sauce: In a small bowl, combine all the braising sauce ingredients and mix well to combine. Set aside.
- Prepare the cornstarch slurry: In a separate small bowl, mix the cornstarch with cold water until dissolved. Set aside.
- Dry the chicken wings: Pat the chicken wings dry with paper towels to remove excess moisture.
- Sear the chicken wings: Heat vegetable oil in a large pan over medium-high heat. Add the chicken wings in an even layer and sear for about 5 minutes total, turning halfway through, until lightly golden on both sides.
- Braise the chicken wings: Pour in the braising sauce and bring it to a boil. Reduce the heat to low, cover, and gently simmer for about 20 minutes, turning the wings halfway through, until cooked through and the internal temperature reaches 165°F.
- Thicken the sauce: Uncover the pan and stir the cornstarch slurry again to redistribute the cornstarch. Pour it into the simmering sauce and increase the heat to medium. Gently turn the wings in the sauce for about 1 minute until the sauce thickens and coats them evenly. Garnish with green onions and serve.
Storage & Reheating
- Refrigerator: Store leftover chicken wings with the sauce in an airtight container in the refrigerator for up to 4 days.
- Freezer: Let the chicken wings cool before freezing them with the sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat the wings with the sauce in a covered pan over medium-low heat for about 5-7 minutes until heated through. Alternatively, microwave in a microwave-safe dish in 1-minute intervals. Add a splash of water if the sauce becomes too thick.
Pairing Ideas
Serve oyster sauce braised chicken wings with:
- Steamed White Rice: Absorbs the rich, savory oyster sauce.
- Garlic Bok Choy: Adds a crisp vegetable side to balance the rich chicken.
- Egg Drop Soup: A light, comforting starter that complements the savory wings.
FAQ
I recommend using chicken wings for this recipe. Other cuts of chicken may require different cooking times and could affect the final texture.
Use gluten-free oyster sauce, gluten-free regular and dark soy sauces, and gluten-free dry sherry. Check all product labels to ensure they're gluten-free.
The sauce may need more time to thicken. Simmer uncovered for another 1-2 minutes, stirring gently. If it's still too thin, add a little more cornstarch mixed with cold water and simmer until the sauce coats the wings.
More Like This
Check out my other chicken recipes:
📖 Recipe
Easy Oyster Sauce Braised Chicken Wings
Ingredients
- 2 lbs chicken wings separated into drumettes and flats.
- 1 tablespoon vegetable oil or any neutral oil
Braising Sauce
- 3 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon regular soy sauce
- 1 tablespoon Shaoxing Cooking Wine or dry sherry
- 1 tablespoon rice vinegar
- 3 garlic cloves minced
- 2 teaspoon white granulated sugar
- 1 teaspoon ginger thinly sliced
- ½ teaspoon sesame oil toasted kind
- ¼ teaspoon black pepper
- 1 cup water cold
Cornstarch Slurry
- 2 teaspoon cornstarch
- 2 tablespoon water cold
Instructions
- In a small bowl, combine all the braising sauce ingredients and mix well to combine. Set aside.
- Prepare the cornstarch slurry: In a separate small bowl, mix the cornstarch with cold water until dissolved. Set aside.
- Pat the chicken wings dry with paper towels to remove excess moisture.
- Heat vegetable oil in a large pan over medium-high heat. Add the chicken wings in an even layer and sear for about 5 minutes total, turning halfway through, until lightly golden on both sides.
- Pour in the braising sauce and bring it to a boil. Reduce the heat to low, cover, and gently simmer for about 20 minutes, turning the wings halfway through, until cooked through and the internal temperature reaches 165°F.
- Uncover the pan and stir the cornstarch slurry again to redistribute the cornstarch. Pour it into the simmering sauce and increase the heat to medium. Gently turn the wings in the sauce for about 1 minute until the sauce thickens and coats them evenly. Garnish with green onions and serve.
Victoria
This recipe tastes just like from my childhood! I added an onion into the sauce as well and it was perfect. Thank you for sharing!
Christie Lai
Thank you so much for making my recipe and so glad it brought you back to your childhood memories! What a great idea with the onion addition!
Linda
I have been making this recipe for 30 years - ever since it was first published in Stephen Yan’s “Wok with Yan” cookbook. It is a family favourite and one of my signature comfort food meals. The only additions I have made are to add 6-8 quartered crimini mushrooms and a couple of handfuls of broccoli flowers to the wok in the last 10 minutes of cooking. Absolute gorgeousness!
christieathome
Wonderful to hear, Linda! I remember watching his show when I was very young. Glad this dish is family favourite and thank you for making my recipe 🙂
Heidi | The Frugal Girls
These wings look finger licking fantastic! I loved your idea to pair your homemade oyster sauce with these wings.
Katherine | Love In My Oven
These wings look sooo saucy and delicious. Chicken wings is one thing my whole family enjoys. Yours look like they have so much flavor!