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4.4 from 30 votes

Crispy Baked Chicken Wings with Oyster Sauce

These Crispy Baked Chicken Wings with Oyster Sauce have thin crackly skins with a savory and sweet sauce that’s ultra addictive!

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 6 servings
Calories: 941 kcal
Course: Appetizer
Cuisine: Asian , American

Ingredients

  • 1 T. vegetable oil
  • 3 large cloves garlic minced
  • 1 T. minced fresh ginger
  • ⅓ c. oyster sauce
  • 1 T. dry white wine or sherry or substitute water
  • 3 T. soy sauce
  • 3 T. honey
  • 2 T. kosher salt
  • 3.5 lbs. chicken wings about 16 to 20 pieces
  • 3 green onions sliced - optional garnish

Instructions

    Cup of Yum
  1. For the oyster sauce: Heat a medium saucepan over medium to medium-low heat. Add oil. When oil is warmed, stir in garlic and ginger. Sauté for 2 to 3 minutes, stirring regularly, until softened. Do not let the garlic and ginger brown. Stir in oyster sauce, wine, soy sauce, and honey. Simmer the sauce for about 10 minutes, stirring occasionally, until reduced and thickened a bit. Remove pan from heat.
  2. For the chicken wings: Preheat oven to 450° F. Spray a large sheet pan with sides. Use a non-coated pan for best results, not one with a nonstick surface – I like this large jelly roll pan. Spray very, very lightly with nonstick cooking spray and set aside. Line another large pan with paper towels and set aside.
  3. Over high heat, bring a large pot of water to boiling. Add the salt. Then add the chicken wings. Boil wings for 7 minutes. Remove wings to a colander to drain for a couple minutes before laying them on the paper towel lined pan. After they have cooled enough to handle, take another paper towel and individually dry each chicken wing piece. Wet wings are the enemy of crispy baked wings!
  4. Place the chicken wings directly on the lightly sprayed sheet pan, skin side down, and bake for 10 minutes. Flip to skin side up and bake another 15 minutes. If you have exceptionally small or large wings, adjust for less or more baking time. Take care to not cook for more time than is necessary, as that will dry out the wings.
  5. Then place the pan of wings on an oven rack set approximately 5″ beneath the broiler and broil for 5 to 10 minutes, or until skin is golden and crackly crisp. If your wings want to stick to the pan, use a sturdy metal turner with a thin, sharp edge to get under the wings to scoop them up. The metal turner works great to get the wings off the pan with their crispy skins still intact.
  6. Place the hot wings in a medium-large bowl and drizzle the prepared oyster sauce over the top. Quickly toss the hot wings in the sauce until all wings are coated. Sprinkle with fresh green onion slices and serve immediately, while they’re hot and ultra crisp. Enjoy!

Notes

  • Adapted from these sources: My friend Joanne's technique for baked wings + our friend Dana's oyster wing sauce, adapted from Leeann Chin.

Nutrition Information

Serving 1 Calories 941kcal (47%) Carbohydrates 38g (13%) Protein 46g (92%) Fat 67g (103%) Saturated Fat 23g (115%) Polyunsaturated Fat 38g Trans Fat 1g Cholesterol 217mg (72%) Sodium 2100mg (88%) Fiber 1g (4%) Sugar 10g (20%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 941

% Daily Value*

Serving 1
Calories 941kcal 47%
Carbohydrates 38g 13%
Protein 46g 92%
Fat 67g 103%
Saturated Fat 23g 115%
Polyunsaturated Fat 38g 224%
Trans Fat 1g 50%
Cholesterol 217mg 72%
Sodium 2100mg 88%
Fiber 1g 4%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.