Barbecued Chicken Wings, Oyster Sauce
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.
- Prep Time: 5 minutes
- Marinate: 12 hours
- Cook Time: 25 minutes
- Total Time: 12 hours 30 minutes
- Yield: 18 - 20 servings 1x
- Category: Chicken
- Method: Grilling
- Cuisine: Chinese
Ingredients
Scale
- 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
Instructions
- 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.
Notes
I did the nutrition information per wing, rather than a serving size: 1 wing=1 serving.
There are marinated over night.
Nutrition
- Serving Size: 1 wing
- Calories: 35
- Sugar: 0.9 g
- Sodium: 227.1 mg
- Fat: 0.7 g
- Saturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 2.7 g
- Fiber: 0.1 g
- Protein: 4 g
- Cholesterol: 9.9 mg
Keywords: chicken wings, barbecued chicken wings, oyster sauce
