Chicken Wings in Oyster Sauce
Submitted by teener
Chinese wok-braised chicken wings glazed in oyster sauce, soy sauce, dry sherry, and fresh ginger. Simmered then basted until sticky, glossy, and irresistibly savory.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThese wings get their shine from a sauce that’s all umami, no fuss.
Fresh ginger sizzles in oil to flavor the wok, then the wings brown in batches until golden on all sides.
Oyster sauce, soy sauce, sherry, and a pinch of sugar create a braising liquid that reduces into a dark, glossy glaze as the wings simmer.
The last 15 minutes are spent uncovered, basting constantly until each wing is lacquered and sticky.
Pro Tips
- Brown the wings in batches so they sear instead of steam; overcrowding the wok drops the temperature
- Drain the oil and remove the ginger slices before adding the sauce for a cleaner, more balanced glaze
- Baste frequently during the uncovered stage; this is what builds up those glossy, caramelized layers
- These work as an appetizer or a main course over steamed jasmine rice
Ingredients
Directions
Cut each wing into two pieces by separating at the joint; discard the tips.
Heat the ginger slices in the oil in a wok; add a third of the wings at a time and brown.
When the wings are browned, drain the oil and remove the ginger slices from the wok.
Add the oyster sauce, sherry, sugar soy sauce, and water.
Place the browned wings in the wok and simmer, covered, for 10 to 15 minutes.
Cook another 12 to 15 minutes with the lid off, basting frequently with the sauce.
When the wings are tender and nicely glazed, they are ready to be eaten.
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