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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.

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

Keywords: chicken wings, barbecued chicken wings, oyster sauce

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