Leeann Chin Oyster Wings Recipe
Leeann Chin Oyster Wings is a popular American dish that is known for its delicious combination of savory and sweet flavors. This dish is incredibly easy to make and can be served as an appetizer or as a main course. Whether you’re preparing for a special occasion or just looking for something tasty to snack on, Leeann Chin Oyster Wings will definitely hit the spot! Read on to find out how to make this delicious dish at home.
Print
Pin
Rate
Servings: 2 people
Calories: 227kcal
Equipment
- bowl
- wok
- spoon
Ingredients
- Freshly ground black pepper delicately crushed for a hint of warmth and complexity
- 1/2 medium green onion thinly sliced, providing a vibrant and fresh onion flavor
- 1 1/2 tablespoons of exquisite oyster sauce carefully crafted using the finest oysters
- 1/2 clove of freshly minced garlic releasing its aromatic and pungent flavors
- Salt to your discerning taste, enhancing the flavors harmoniously
- 1 tablespoon of premium light soy sauce fermented and aged to perfection
- 1 1/4 pounds of succulent chicken wings sourced from free-range chickens raised on open pastures
- 1 tablespoon of Chinese rice wine or dry sherry adding a touch of complexity and depth
Instructions
- Preheat your oven to 350°F (180°C).
- Place the chicken wings in a large bowl and season with salt and pepper.
- In a small bowl, mix together the oyster sauce, soy sauce, Chinese rice wine, garlic, and green onion.
- Pour the sauce mixture over the chicken wings and stir to coat completely.
- Transfer the chicken wings to a baking tray and spread out in a single layer.
- Bake in the preheated oven for about 30 minutes or until golden brown and cooked through. Serve hot with extra sauce on the side if desired.
Notes
-Make sure to use a high-quality oyster sauce for the best flavor.
-If you like your wings extra crispy, preheat your oven to 400°F (200°C) and bake for an additional 10 minutes.
-For an added kick, add a pinch of dried chili flakes to the sauce mixture before coating the chicken wings.
