Oyster Sauce Baked Chicken Wings

Baked chicken wings in oyster sauce require only 7 ingredients. Despite the modest number of seasonings, the dish bursts with flavor because of the boldness of oyster sauce.

Tasty, Simple Wings

This is perhaps the simplest method for preparing chicken wings.

One simple trick to guaranteeing delicious results is marinating the meat for at least an hour or overnight. From that point on, it’s next to impossible to ruin these unless you fall asleep while the oven is on.

The end result is a sticky, crispy, and delicious wing. If you’re afraid about the oyster sauce making the food taste fishy, you don’t need to be. As with anchovies, the flavor actually softens over time.

Ingredients like garlic powder, salt, and sesame oil supplement the oyster sauce, which you presumably already have on hand.

Breaded Oysters In a Cheesy Chicken Sauce

Oyster sauce and chicken go along like peanut butter and jelly. Any fan of our straightforward Sticky Oyster Sauce Chicken will adore these.

Since oyster sauce contains sugar, it makes a great, no-work coating for the baked-in marinade, which turns the chicken skin crispy.

In response to your inquiry, yes, you can use the same method for baking chicken thighs or leg quarters instead of wings (black meat is preferred).

The recipe, please!


  • 3 1/2 pounds of chicken wings
  • 3 tablespoons of oyster sauce
  • 2 teaspoons of salt
  • 1 teaspoon of garlic powder
  • 1 teaspoon of sesame oil
  • 1 teaspoon of finely ground black pepper
  • 1 teaspoon of finely ground white pepper


  1. Toss the wings with the salt, pepper, black pepper, white pepper, garlic powder, oyster sauce, and sesame oil in a large bowl. For optimal results, marinate the wings for at least an hour, preferably overnight.
  2. Bake at 400 degrees Fahrenheit (200 degrees Celsius).
  3. Transfer the wings to a baking sheet covered in nonstick foil or parchment paper. Turn the pan around halfway through baking if you want a golden brown finish. Bake for 25–35 minutes.
  4. Check the edges of the dish for burntness at the end of baking. Serve.
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