Chicken Wings With Oyster Sauce Recipe

Roast chicken wings on cutting board
istetiana / Getty Images
Ratings (21)
  • Total: 65 mins
  • Prep: 5 mins
  • Cook: 60 mins
  • Yield: Serves 4 to 6
Nutritional Guidelines (per serving)
482 Calories
25g Fat
9g Carbs
52g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.        

Serves 4 to 6


  • 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 garlic clove, minced
  • 1 green onion (scallion, spring onion), diced
  • Salt and pepper, to taste

Steps to Make It

  1. Preheat oven to 350 F.

  2. In a small bowl, combine all the marinade ingredients.

  3. Place the chicken in a shallow glass baking dish and brush with part of the marinade.

  4. Bake the wings for approximately 1 hour, turning over at least once and brushing with the marinade 2 or 3 times during cooking. This appetizer can be served hot or cold.

Note: These chicken wings can also be deep-fried: toss the wings in a flour/cornstarch batter (use as much cornstarch/flour as needed, keeping a 1 to 1 ratio between the two) so they are well coated and deep-fry until crispy and well cooked. Drain on paper towels.