Can you cook chicken in oyster sauce?

Absolutely! Oyster sauce is perfect for cooking chicken. It thickens as it cooks, creating a rich, savory coating that sticks beautifully to the meat. In this recipe, it forms the base of the sticky glaze that gives these pan fried chicken wings with oyster sauce their irresistible flavor. It adds depth and umami without overpowering the natural taste of the chicken.

How do you cook chicken wings in a pan?

To pan-fry chicken wings, start by patting them dry, then season and optionally marinate. Heat oil in a heavy skillet over medium heat, then cook the wings in a single layer until golden and crisp—about 8–10 minutes per side. Flip occasionally for even browning. Finish by tossing them in a thick sticky glaze , like the one made with oyster sauce and dark soy sauce in this recipe.

Can I use oyster sauce instead of soy sauce in fried rice?

You can, but with a few notes. Oyster sauce is thicker and sweeter than soy sauce, so it's best used as a flavor booster rather than a direct substitute. If you're out of soy, a small amount of oyster sauce can add deep flavor to fried rice, but it won’t provide the same saltiness. For best results, use both in balance.

What is the secret ingredient to crispy wings

The secret? Baking powder . It raises the pH level of the chicken skin, helping it break down and crisp up during frying. For pan fried chicken wings with oyster sauce , tossing the wings in baking powder or cornstarch before cooking makes all the difference when it comes to achieving that addictive crispy skin .

Is baking powder or cornstarch better for crispy chicken?

Both work, but for different textures. Baking powder gives you puffier, crunchier skin—ideal for wings. Cornstarch offers a lighter, crisper crust. For this recipe, baking powder is the go-to if you want that crackly bite that holds up under the glaze.

What ingredient makes chicken skin crispy?

Dryness and coating are key. First, dry the wings thoroughly before cooking. Then, toss with baking powder or cornstarch . These create a crust that crisps beautifully when pan-fried. The result? Golden, crunchy skin that perfectly complements the sticky glaze .

Pan Fried Chicken Wings with Oyster Sauce – The Best Sticky Glaze

Name: Pan Fried Chicken Wings with Oyster Sauce: Crispy, Savory, and Finger-Licking Good
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 2 lbs chicken wings, separated at the joint and tips removed; 2 tablespoons oyster sauce; 1 tablespoon dark soy sauce; 1 tablespoon light soy sauce (optional); 1 tablespoon minced garlic; 1 teaspoon sugar; ½ teaspoon ground black pepper; 1 tablespoon cornstarch or ½ tablespoon baking powder; 2 tablespoons vegetable oil; Green onions and sesame seeds for garnish (optional)

Pan Fried Chicken Wings with Oyster Sauce: Crispy, Savory, and Finger-Licking Good

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These pan fried chicken wings with oyster sauce are ultra crispy on the outside and juicy inside, coated in a glossy sticky glaze that blends savory and sweet. Perfect for weeknight dinners, party platters, or anytime you’re craving comfort food with bold Asian-style flavors.

Author: Sophie - Top Choice Recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Pan Frying
Cuisine: Asian-Inspired

Ingredients

Scale

2 lbs chicken wings, separated at the joint and tips removed
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 tablespoon light soy sauce (optional)
1 tablespoon minced garlic
1 teaspoon sugar
½ teaspoon ground black pepper
1 tablespoon cornstarch or ½ tablespoon baking powder
2 tablespoons vegetable oil

Green onions and sesame seeds for garnish (optional)

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Instructions

Dry the Wings: Pat the chicken wings dry thoroughly with paper towels.
Marinate: In a large bowl, mix oyster sauce, dark soy sauce, light soy (optional), garlic, sugar, and pepper. Toss wings in the marinade and let rest for 15–30 minutes.
Coat: Sprinkle cornstarch or baking powder over the wings and toss to lightly coat before frying.
Heat Pan: Heat oil in a large skillet (cast iron preferred) over medium heat.
Pan Fry: Place wings skin-side down. Fry 8–10 minutes per side, flipping for even browning and crispy skin.
Add Glaze: Pour in any remaining marinade. Let it bubble and reduce into a sticky glaze for 1–2 minutes while tossing wings.
Serve: Remove from heat. Garnish with green onions and sesame seeds. Serve hot.

Notes

For extra crispy skin, use baking powder instead of cornstarch.
Don’t overcrowd the pan—cook in batches if needed.
To reheat and re-crisp leftovers, use an air fryer or a hot oven.
Add chili paste or honey to customize the glaze to your taste.
Serve with rice, garlic noodles, or fresh salad.

Nutrition

Serving Size: 1 portion (approx. 5–6 wings)
Calories: 320
Sugar: 3g
Sodium: 740mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g
Protein: 25g
Cholesterol: 95mg

Find it online: https://www.topchoicerecipes.com/pan-fried-chicken-wings-with-oyster-sauce/