Barbecued Chicken Wings, Oyster Sauce

Chicken Wings

I make a large batch of these and keep them on hand for nibbling in the summer. We’re happy to have them cold.
Marinate them overnight or all day for best flavor.


  • 20 chicken wings
  • 1/2 cup (4oz, 120ml) chicken broth
  • 1/4 cup oyster sauce
  • 1/4 cup water
  • 2 tbs mushroom soy sauce
  • 2 tbs sherry
  • 1 tsp powdered ginger
  • 1/2 tsp garlic powder
  • 2 tbs cornstarch (maizena) dissolved in 3 tbs water
  • 3 tbs hoisin barbecue sauce


  • Mix chicken broth, oyster sauce, water, soy sauce, ginger, garlic and sherry.
  • Pour over chicken wings and marinate, refrigerated, overnight, turning occasionally.
  • When ready to cook remove wings from marinade, reserving marinade.
  • Cook chicken wings on barbecue grill until done, 25 – 30 minutes, turning and basting with barbecue sauce.
  • Make Barbecue Sauce while wings cook:
  • Heat reserved marinade to boiling and simmer for 5 minutes, reducing slightly.
  • Add cornstarch mixture and stir until thickened.
  • Stir in hoisin sauce.
  • Divide sauce – use half to baste the wings and the other half as a dipping sauce.
  • When wings are done, remove.
  • Serve with remaining barbecue sauce on the side.


I did the nutrition information per wing, rather than a serving size: 1 wing=1 serving.
There are marinated over night.


Keywords: chicken wings, barbecued chicken wings, oyster sauce

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