Easy Oyster Sauce Braised Chicken Wings

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.

5 from 5 votes

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine Chinese

Servings

Calories per serving 246 kcal

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.

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