Chicken Wings With Oyster Sauce Recipes

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

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.

Steps:

• Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. Cook, covered, about 12 minutes.
• Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.

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.

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.