Chinese🐟 Seafood

Sand Ginger Oyster Sauce Chicken Wings

Name: Sand Ginger Oyster Sauce Chicken Wings
Total time: 45 min
Cuisine: Chinese
Ingredients: 500 g chicken wings; 1.2 g ground black pepper; 1.4 g salt; 1 tbsp soy sauce; 30-45 g fresh sand ginger root, smashed and roughly diced (or substitute 1 tsp dried sand ginger powder); 5 shallots, cut in half; 5 cloves garlic cloves, smashed and roughly diced; 5 scallions, roughly diced, white and green parts separated; 1 tbsp cooking oil (to coat the wings); 2-3 tbsp cooking oil (to sear the wings); 2½ tbsp oyster sauce; 1 tbsp Chinese cooking wine

⏱ 45 min

A nostalgic Cantonese classic — sand ginger seared chicken wings in oyster sauce. Wings are marinated with fragrant sand ginger, garlic, scallion, and soy sauce, then pan-seared until golden and finished with oyster sauce and Chinese cooking wine for a rich, aromatic glaze.

Adapted from a video by Souped Up Recipes

What Is Sand Ginger? And Why It Makes These Chicken Wings Amazing (沙姜蚝油干逼鸡)

Watch on YouTube

Ingredients

chicken wings500 g
ground black pepper1.2 g
salt1.4 g
soy sauce1 tbsp
fresh sand ginger root, smashed and roughly diced (or substitute 1 tsp dried sand ginger powder)30-45 g
shallots, cut in half5
garlic cloves, smashed and roughly diced5 cloves
scallions, roughly diced, white and green parts separated5
cooking oil (to coat the wings)1 tbsp
cooking oil (to sear the wings)

Steps

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1
Pat the chicken wings dry with paper towels, then add salt, black pepper, soy sauce, sand ginger, chopped garlic, and the white scallion parts. Add 1 tbsp of oil to help everything bind together, mix well, and massage the wings for about 5 minutes.
2
Marinate the wings in the fridge for at least 30 minutes.
3
Heat a wok over high heat until smoking hot, add a generous amount of oil to coat the surface, then remove most of the marinade aromatics and place the wings in the wok.
4
Reduce heat to medium or medium-low and sear the wings in a single layer without moving them until golden brown, rotating the wok occasionally for even browning.
5
Once the wings release easily from the pan, flip them over. Add the remaining marinade aromatics and the halved shallots, then continue searing the other side.
6
Keep rotating the wok so everything cooks evenly, until both sides of the wings are beautifully charred.
7
Push excess oil to the side of the wok, then pour the oyster sauce and Chinese cooking wine along the edge of the wok, stirring to deglaze the bottom and coat the wings evenly.
8
Toss in the reserved green scallion parts, stir quickly to combine, and serve.

Sand Ginger Oyster Sauce Chicken Wings

Ingredients

Steps

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