Chicken Wings in Oyster Sauce
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
chicken wings
|
*
|
| 3 | slices |
ginger root
fresh |
|
| 1 | x |
vegetable oil
|
*
|
| 4 | tablespoons |
oyster sauce
|
|
| 1 | tablespoon |
sherry
dry |
|
| ½ | teaspoon |
sugar
|
|
| 2 ½ | tablespoons |
soy sauce, tamari
|
|
| 1 | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
chicken wings
|
*
|
| 3 | slices |
ginger root
fresh |
|
| 1 | x |
vegetable oil
|
*
|
| 6E+1 | ml |
oyster sauce
|
|
| 15 | ml |
sherry
dry |
|
| 2.5 | ml |
sugar
|
|
| 38 | ml |
soy sauce, tamari
|
|
| 237 | ml |
water
|
|
Directions
Cut each wing into two pieces by separating at the joint; discard the tips.
Heat the ginger slices in the oil in a wok; add a third of the wings at a time and brown.
When the wings are browned, drain the oil and remove the ginger slices from the wok.
Add the oyster sauce, sherry, sugar soy sauce, and water.
Place the browned wings in the wok and simmer, covered, for 10 to 15 minutes.
Cook another 12 to 15 minutes with the lid off, basting frequently with the sauce.
When the wings are tender and nicely glazed, they are ready to be eaten.
