Easy Oyster Sauce Braised Chicken Wings
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
5
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Calories
246 kcal
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Course
Main Course
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Cuisine
Chinese
Easy Oyster Sauce Braised Chicken Wings
Description
Easy Oyster Sauce Braised Chicken Wings start with cleaning and salting the wings to improve flavor and texture, followed by drying. The wings are browned in vegetable oil to develop initial color and a bit of crust. The braising sauce combines oyster sauce with dark and regular soy sauce for savory depth, Shaoxing wine for mild acidity, rice vinegar for brightness, garlic and ginger for aroma, sugar for balance, sesame oil for nuttiness, and black pepper for subtle heat.
Once the wings are added and coated in the sauce, they simmer covered for 20 minutes to absorb flavors and become tender. Near the end of cooking, a cornstarch slurry thickens the braising liquid into a rich glaze. This glossy coating gives a textured, sticky finish that enhances the wing’s savory profile. The chicken wings are best served immediately while saucy and hot.
The recipe recommends storing leftovers in an airtight container in the refrigerator for up to four days. The wings can be reheated gently to preserve the texture of the sauce coating. This preparation highlights braising methods to produce juicy yet flavorful wings with a balanced, robust sauce.
Ingredients
- 2 lbs chicken wings about 20-25 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 soy sauce regular
- 1 tablespoon Shaoxing wine cooking wine
- 1 tablespoon rice vinegar
- 3 cloves garlic minced
- 2 teaspoon granulated sugar white
- 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
- Store braised chicken wings in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 19g | 38% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 75mg | 25% |
| Sodium | 4824mg | 201% |
| Potassium | 181mg | 4% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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