|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 46g||59%|
|Saturated Fat 16g||82%|
|Total Carbohydrate 21g||7%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 6mg||28%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Oyster sauce is a common ingredient in Chinese cuisine. While there are a number of recipes for oyster sauce, the most common one creates a condiment mainly consisting of cornstarch, sugar, and oyster extract. There are even some vegetarian oyster sauces that replace oyster extract with shiitake mushroom.
Oyster sauce adds a savory flavor to any dish and is an absolute staple for cooking Chinese Cuisine. MSG is often added to enhance the oyster flavor, but there are many MSG free varieties available. MSG has been known to cause headaches or discomfort in some people but for those unaffected, it is safe to consume.
This baked chicken oyster sauce recipe is great for anyone who lacks a deep fryer. The fact that the chicken is baked rather than fried also makes these wings slightly healthier. This is an easy, flavorful recipe that makes an appetizer that can be served hot or cold.
2 1/2 pounds chicken wings (about 15)
3 tablespoons oyster sauce
2 tablespoons light soy sauce
2 tablespoons Chinese rice wine, or dry sherry
1 clove garlic, minced
1 medium green onion, thinly sliced
Salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Gather the ingredients.
Preheat oven to 350 F. In a small bowl, combine the oyster sauce, soy sauce, sherry, garlic and onion to make the glazing sauce.
Place the chicken in a shallow glass baking dish and brush with part of the glazing sauce.
Bake the wings for approximately 1 hour, turning over at least once and brushing with the glazing sauce 2 or 3 times during cooking.
These chicken wings can also be deep-fried: toss the wings in a flour/cornstarch coating (use as much cornstarch/flour as needed, keeping a 1 to 1 ratio between the two) and deep-fry until crispy and well cooked. Drain on paper towels and toss in the glazing sauce.