Crispy Baked Chicken Wings with Oyster Sauce
Yield: 6 servings
These Crispy Baked Chicken Wings with Oyster Sauce have thin crackly skins with a savory and sweet sauce that’s ultra addictive!
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
- 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.
- 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.
- 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!
- 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.
- 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.
- 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 Carbohydrates: 38g Protein: 46g Fat: 67g Saturated Fat: 23g Polyunsaturated Fat: 38g Trans Fat: 1g Cholesterol: 217mg Sodium: 2100mg Fiber: 1g Sugar: 10g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.