Recipe • Pan-fried Oyster Sauce Chicken Wings
I actually cooked 11 pieces of mid-joints (don’t ask me why I cooked such an unusual number! 😅), ended up I only got to eat 1 piece!
This dish is supposed to be salty savory, hence the amount of sauces… Do make minor adjustment to the seasonings if you prefer! Personally, I think it’ll be even better with some red chilli slices added! But I omitted it this time because Mini K can’t take spicy food yet. Maybe next time! (^ ^)
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10 mid-joint Chicken Wings
1/2 Red Onion, slice thinly
3 slices Ginger, julienned
1/2 tsp grated Ginger
1.5 tsp Sugar
1/4 tsp Salt
1 TBS Light Soy sauce
1 TBS Dark Soy sauce
1 TBS Hua Diao wine
1/2 TBS Sesame Oil
Dashes of pepper
1 TBS Oyster sauce
1 TBS seasoning liquid from marinating wings
•Wash and pat dry chicken wings, add in seasoning (A). Mix well, cover and leave in fridge for at least 3hrs or overnight.
•Remove chicken wings from the fridge about 30 minutes before cooking.
•Heat a wok/frying pan with some oil. Pan fry the wings, flip the wings when browned. Pan fry for about 5 minutes on medium-low fire.
•Push the wings to side of the wok/pan, add in onion slices and ginger strips. Fry for a minute.
•Combine seasoning (B) in a small bowl, pour into the wings, stir to mix well. Cover with lid and let it boil for 5 minutes.
•Remove lid, taste test and adjust to preference if needed. Switch to high heat and cook till gravy reduce, coat the wings with thicken gravy periodically.
Dish up and serve!