Oyster Sauce Braised Chicken Wings. Tender chicken wings simmered in a savory oyster soy garlic sauce. An easy simple main dish that is ready in 30 minutes.
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What are Oyster Sauce Braised Chicken Wings?
Tender chicken wings braised in a delicious dark brown sauce containing oyster sauce as the star ingredient, soy sauce, shaoxing wine, rice vinegar, sugar, garlic, ginger, sesame oil and black pepper. The sauce is deep in umami flavor making it a wonderful companion to these wings. It's best served as a main dish with steamed rice and veggies.
Growing up, my mother made this dish for us. Our whole family enjoyed it and us kids would be eyeing the last wing! When there were no more wings left, that glossy thick sauce was left for us to pour over our steamed white rice. It was so good and I still remember the taste of her chicken wings to this day! It truly brings back so much nostalgia of sitting at our old wooden dining table as we conversed about our day.
Ingredients
Please scroll down to below recipe card for exact measurements.
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- Chicken wings
- Green onions
- Neutral oil
- Salt
Braising Sauce:
- Oyster sauce: or sub with vegetarian stir fry sauce
- Dark soy sauce
- Regular soy sauce
- Rice wine vinegar
- Shaoxing wine or Dry Sherry
- Sugar
- Sesame oil
- Black Pepper
- Garlic
- Ginger
- Cold water
Cornstarch slurry:
- Cornstarch
- Cold water
How to make Oyster Sauce Braised Chicken Wings
- In a small bowl, combine your sauce ingredients as listed above and set aside.
- In a smaller bowl, mix your corn starch slurry and set aside.
- Optional: To prepare your chicken wings, place them in a colander. Apply salt and rub them wings. Then rinse off with water and let the water drain. This cleans the wings making them taste better.
- Pat the wings dry with paper towel.
- Heat vegetable oil in large pan on medium high heat and lower in the wings. Sear wings on both sides for 5 minutes.
- Once browned, add the sauce (do not add the cornstarch slurry yet). Mix well. Bring to a boil and simmer for 20 minutes covered.
- In the last minute, uncover and add the cornstarch slurry. Increase the heat to allow the sauce to thicken and reduce. Serve and enjoy!
Storage & Reheating
This dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
Expert Tips
- When preparing your chicken wings, apply 3 tablespoon of salt and rub the wings to clean them of any bacteria and odors. This will give you better tasting wings!
- Pat the chicken wings dry to allow them to sear better in the oil.
- When searing the wings, allow them to brown on each side. This will give them a wonderful flavour due to the browning effect.
- Pre-mix your sauce ahead of time so you can swiftly add it to your pan without overcooking the wings.
- Aromatics are key in this dish so don’t skip them!
- Low and slow wins the race! Give these wings some time to simmer over low heat (Level 3/10). This low flame will cook the wings and keep them tender and juicy.
- Make sure to flip wings over to ensure they’re evenly braised.
FAQ
Substitute for Oyster Sauce?
Yes, you can substitute with vegetarian stir fry sauce which is made of mushrooms.
Can I use the same sauce on other cuts of chicken?
Yes!
What can I eat this with?
Steamed rice and veggies are the best pairing with these wings.
Other Recipes You May Like
- Air Fryer Soy Sauce Chicken Wings
- Korean Bulgogi Chicken Wings
- Vietnamese Garlic Butter Wings
- Baked Curry Wings
- Sweet Crispy Lemon Wings
- Korean Fried Chicken
📖 Recipe
Easy Oyster Sauce Braised Chicken Wings
Ingredients
- 4 lbs chicken wings (about 20 wings)
- 3 tablespoon salt optional for cleaning the wings
- 1 tablespoon vegetable oil or any neutral oil
Sauce:
- 3 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon regular soy sauce
- 1 tablespoon Shaoxing Cooking Wine
- 1 tablespoon rice vinegar
- 1 tablespoon garlic minced
- 2 teaspoon white granulated sugar
- 1 teaspoon ginger sliced with skin on
- ½ teaspoon sesame oil
- ¼ teaspoon black pepper
- 1 cup water cold
Cornstarch slurry:
- 2 teaspoon cornstarch
- 2 tablespoon water cold
Instructions
- In a small bowl, combine your sauce ingredients as listed above and set aside.
- In a smaller bowl, mix your corn starch slurry and set aside.
- Optional: To prepare your chicken wings, place them in a colander. Apply salt and rub them wings. Then rinse off with water and let the water drain. This cleans the wings making them taste better.
- Pat the wings dry with paper towel.
- Heat vegetable oil in large pan on medium high heat and lower in the wings. Sear wings on both sides for 5 minutes.
- Once browned, add the sauce (do not add the cornstarch slurry yet). Mix well. Bring to a boil and simmer for 20 minutes covered.
- In the last minute, uncover and add the cornstarch slurry. Increase the heat to allow the sauce to thicken and reduce. Serve and enjoy!
Notes
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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!
Heidi | The Frugal Girls
These wings look finger licking fantastic! I loved your idea to pair your homemade oyster sauce with these wings.
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 🙂