SLOW-COOKER CHICKEN WINGS
The key to these super flavorful, tender wings is cooking them low and slow in a sticky-sweet Chinese-style BBQ sauce. A quick trip under the broiler gives them a crispy char -- just like at your favorite wing joint.
Provided by Food Network Kitchen
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the chicken wings in a 6-quart slow cooker and sprinkle with 1 teaspoon salt. Mix together the honey, hoisin, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl or measuring cup. Pour the sauce over the wings and toss to mix. Cover and cook on high, stirring occasionally, until the wings are cooked through and tender and the sauce is slightly thickened, about 2 hours and 30 minutes.
- Preheat the broiler to high. Line a baking sheet with aluminum foil. Transfer the wings to the baking sheet using tongs or a slotted spoon. Drizzle about 1/2 cup of the sauce over the wings; discard any remaining sauce. Broil, flipping the wing halfway through, until golden, about 6 minutes. Sprinkle with the scallions and serve warm.
CHICKEN WINGS WITH OYSTER SAUCE
Make and share this Chicken Wings With Oyster Sauce recipe from Food.com.
Provided by Recipe Junkie
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Clean the chicken wings.
- Pat them dry.
- Add 1 T soy sauce and mix them together.
- Heat wok then add oil.
- Deep fry wings until golden brown.
- Remove.
- Remove the oil from the wok.
- Reheat the wok then add 2 T oil.
- Stir fry the onions and ginger root until fragrant.
- Add chicken wings, oyster sauce, salt, sugar, pepper and water.
- Cover and cook for about 5 minutes, or until liquid is reduced to a half cup.
- Thicken with cornstarch and water.
- Stir.
- Note from recipe:.
- Precooked vegetables may line the bottom of the serving plate before placing the chicken wings on platter.
Nutrition Facts : Calories 231.4, Fat 15.7, SaturatedFat 4.4, Cholesterol 75.5, Sodium 502.1, Carbohydrate 3, Fiber 0.3, Sugar 0.8, Protein 18.5
OYSTER SAUCE CHICKEN
Chicken thighs baked with a sweet, garlicky oyster sauce mixture. The easiest recipe to fix when expecting unexpected company! They'll love you forever! Best served over sticky white rice, if desired. Enjoy!
Provided by TAGOILELAGI
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place chicken thighs in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste and bake in the preheated oven for about 25 minutes.
- Meanwhile, in a medium bowl combine the oyster sauce, garlic, sugar and water. Mix together and taste the sauce; if it is not sweet enough, add sugar to taste.
- After chicken has baked for 25 minutes, pour sauce over it and bake for another 20 minutes, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 579.6 calories, Carbohydrate 45.6 g, Cholesterol 157.9 mg, Fat 28.9 g, Fiber 0.2 g, Protein 33.5 g, SaturatedFat 8.2 g, Sodium 2056.7 mg, Sugar 37.5 g
CHICKEN WINGS IN OYSTER SAUCE
Recipe from "the travelin' gourmet" (I was unsure about the total cooking time or prep time because I have never made this before, so I approximated.)
Provided by Dessertyummy
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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 12 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.
Nutrition Facts : Calories 361.2, Fat 23.5, SaturatedFat 6.6, Cholesterol 113.2, Sodium 1230, Carbohydrate 3.9, Fiber 0.2, Sugar 0.9, Protein 28.4
CHICKEN WINGS IN SPICY OYSTER SAUCE
Another great wing recipe. Sweet with some heat and delicious. I like to serve these with sweet soy sauce, sweet chili sauce and blue cheese dressing for a variety of dipping sauces. Yum
Provided by barbara lentz @blentz8
Categories Chicken
Number Of Ingredients 9
Steps:
- Cut each wing into two pieces separating at the joint. Discard the tips. Drizzle with olive oil and sprinkle with salt.
- Add some oil to skillet or wok. Throw in the ginger slices and garlic cloves. Brown the chicken wings until golden in color. Remove the chicken wings to a plate. Discard the ginger and garlic. Deglaze the pan with the sherry scrapping up bits.
- Place the chicken back in the pan and add remaining ingredients. Cook basting with sauce until chicken is done about 10 to 15 minutes. Taste and adjust for heat and seasoning. Sauce will thicken while cooking
- Serve with favorite dipping sauce
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CRISPY BAKED CHICKEN WINGS WITH OYSTER SAUCE
From afarmgirlsdabbles.com
4.4/5 (10)Total Time 50 minsCategory AppetizersCalories 941 per serving
- 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 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.
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