Spicy, salty, sweet and sour – that is the essence of these chicken wings. Either grilled or baked, these sticky mahogany wings will be the winner at any party.
Oyster sauce, while made of oysters, doesn’t taste fishy at all. It has a very distinct salty and almost smoky flavor. Oyster sauce is the base in many Asian recipes, including Chinese take-out restaurants. Most Chinese food restaurants use oyster sauce in classic take-out favorites like beef or shrimp with broccoli. Oyster sauce is readily available in the regular grocery store in the Asian aisle or head to the local Asian-American market for a wide variety of brands. This Examiner prefers “Panda Brand”.
In addition to being the perfect wing, these oyster sauce chicken wings have everything one would look for in traditional Thai cuisine. Salty from the oyster sauce, spicy from some chili paste, sweet from the addition of sugar and sour because of the generous squirt of lime juice on the wings before you eat them. These can either be made in the oven, or even better, on the grill! This Examiner promises you, these sticky, gorgeous wings will compete with a plain old buffalo wing any day.
Oyster Sauce Chicken Wings
3 pounds chicken wings
2 cups oyster sauce
1 tbsp garlic, minced finely or grated
4 tbsp sugar
1 tbsp Vietnamese Chili Garlic Sauce – adjust to your liking
1/2 tsp black pepper
1 green onion, slice thin for garnish
In a bowl, combine oyster sauce, garlic, sugar, chili sauce, and pepper. Stir to combine. Place half of the sauce in a resealable plastic bag, add the wings and marinate in the refrigerator for at least 2 hours, however 6-8 hours is best. Reserve the remaining sauce for basting.
If grilling the wings, preheat a grill on medium heat (325 degrees) over an indirect flame. If baking them, preheat your oven to 350 degrees.
If baking the wings, place on a baking sheet and bake for 45 minutes. Half way through the baking time, baste the wings with the remaining sauce on either side.
To prepare these wings using the grill (the best way!), place wings on the grates away from the flame. Cook wings on the first side for 20 minutes. Flip and cook on the other side for another 20 minutes. Flip them over again, baste with remaining sauce and cook again for 10 minutes. Do this again on the other side. After an hour on the grill, baste the wings one last time and put directly over the flame to achieve the perfect crustiness. If one wants to get really wild, throw some smoke chips on the grill during the first 15 minutes of cooking to get a nice smoked flavor.
Serve these wings family style with garnishes of green onions, cilantro and a healthy spritz of lime juice. A beer would be fantastic too!