These Oyster Sauce Baked Chicken Wings come together with just 7 ingredients. While the seasonings are few, they are mighty in flavor thanks to the power of oyster sauce!
Easy, Flavorful Wings
This wing recipe is one of the easiest possible ways to cook chicken wings.
The only tip you need to make sure they come out great is marinating them for at least an hour or overnight to ensure they’re well-seasoned. From there, it’s pretty impossible to mess these up unless you fall asleep with the oven on!
The results are sticky, crispy flavorful wings. As for the oyster sauce, for anyone who’s worried about them tasting fishy—don’t be! Kind of like with anchovies, the flavor really mellows.
The oyster sauce is supported by other ingredients you probably already have, like garlic powder, salt, and sesame oil.
Oyster Sauce + Chicken
Chicken and oyster sauce is a match made in heaven. Anyone who has made our easy Sticky Oyster Sauce Chicken will love these.
Bonus, because of the sugar in the oyster sauce you get a zero-effort glaze when the marinate bakes into the crispy chicken skin.
And to answer your question, yes you can definitely adapt this baked chicken wing recipe to make baked chicken thighs or leg quarters (probably best on dark meat cuts, though)!
On to the recipe!
Recipe Instructions
In a large bowl, toss the wings in the salt, black pepper, white pepper, garlic powder, oyster sauce, and sesame oil.
Let the wings marinate for at least 1 hour or overnight for best results.
Preheat the oven to 400°F. Transfer the wings to a sheet pan lined with non-stick foil or parchment paper.
Bake the wings for 25-35 minutes until golden brown, rotating the pan once at the halfway point.
Towards the end of the baking time, just make sure the edges of your baked chicken wings aren’t burning!
Plate them up, and serve!
Oyster Sauce Baked Chicken Wings
Ingredients
- 3 1/2 pounds chicken wings (flats and drumettes)
- 2 teaspoons salt
- 1 teaspoon ground black pepper (finely ground)
- 1 teaspoon ground white pepper (finely ground)
- 1 teaspoon garlic powder
- 3 tablespoons oyster sauce
- 1 teaspoon sesame oil
Instructions
- In a large bowl, toss the wings in the salt, black pepper, white pepper, garlic powder, oyster sauce, and sesame oil. Let the wings marinate for at least 1 hour or overnight for best results.
- Preheat the oven to 400°F/200°C.
- Transfer the wings to a sheet pan lined with non-stick foil or parchment paper. Bake for 25-35 minutes until golden brown, rotating the pan once at the halfway point. Towards the end of the baking time, just make sure the edges aren’t burning! Serve.
Tips & Notes:
nutrition facts
DINNERWARE
If you liked the serving plate we used in this post, check out Musubi Kiln, a company that sources traditional handcrafted tableware from Japanese artisans!
For 5% off your purchase, use coupon code: THEWOKSOFLIFE
I’m looking forward to trying this one!
Your warning “From there, it’s pretty impossible to mess these up unless you fall asleep with the oven on!” has reminded of a time a few tears ago when I fell asleep with a marinated rolled breast of lamb in the oven and woke hours after it should have been removed. One of the best errors I ever made, the outside was dry flaky and crispy without being burnt and the inside was still moist and very tasty, with the sinews and membranes broken down and the fat rendered off. – Absolutely delicious but I’ve never managed to quite repeat it.
Would this recipe be good made in the airfryer . If so, what temperature and how long? Thanks!
I’m interested in this as well!
I made these wings today for a football party and they were delicious. Will make again!
made this last nite…. definately will make again and again. I changed the method slightly, I did not marinade. I roasted the wings will brown on both sides, poured on the sauce and cooked 1/2 hr moore, stirring often to ensure good coverate. It was divine, I can hardly wait til I have time to marinade. I did double the sauce with the following chnges, no salt … I had salted the wings lightly when I roasted. only used 1 tsp white pepper no black, I could taste the pepper and it was not overpowering. i added a few shakes of fish sauce. I felt too much salt from the oyster sauce, so will not salt the wings at all next if I decide to roast ….worthy of a 5 star rating! Has anyone tried used breast meat?
Looks good and taste
would love to have more recipes
People are missing the best part–the tips! I use whole wings whenever possible; and I do not chop them apart.
I always divide the wings, hubby likes the drumette and I love the flats!
Yummy!! I put oyster sauce on so much things… scrambled eggs, congee, steamed/ stirfried veggies, you name it! I will definitely make this recipe. one look at the ingredients photo and I have the exact brands of the ingredients also!! Slam dunk for me as well as for my family.
My Farther in law use to make this recipe , he was from Shanghai ,I also leant a lot from him ,so I had ago of this recipe chicken oyster sauce brilliant brought back lots of memories of him thank you for this recipe I haven’t had these since he past on what memories of him through this recipe brilliant Thank you
Thanks Kaitlin! I make this at least once a week, my family loves them. With wings so high now, I use chicken drums or thighs. Works perfectly with those parts also. Take care happy Thanksgiving!