yield: 6 SERVINGS

prep time: 30 MINUTES

cook time: 50 MINUTES

total time: 1 HOUR 20 MINUTES



  • 2 1/2 pounds chicken wings or drumettes

  • Kosher salt and freshly ground black pepper, to taste

  • 1 1/2 tablespoons baking powder

  • 1/3 cup oyster sauce

  • 1/3 cup ketchup

  • 2 tablespoons orange marmalade

  • 1 tablespoon Dijon mustard

  • 1 tablespoon honey

  • 1 tablespoon chili garlic sauce, or more, to taste

  • 3 green onions, thinly sliced

  • 1 teaspoon toasted sesame seeds


  1. Preheat oven to 425 degrees F. Coat a wire rack with nonstick spray and place on a baking sheet lined with aluminum foil; set aside.

  2. Using paper towels, pat wings dry. In a large bowl, combine wings, 1 1/2 teaspoons salt, 1 teaspoon pepper and baking powder.

  3. Place wings onto the prepared baking sheet and bake for 40-45 minutes, using metal tongs to turn at halftime.

  4. In a small saucepan over medium low heat, combine oyster sauce, ketchup, marmalade, Dijon, honey and chili garlic sauce. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes.

  5. Preheat oven to broil. Line a baking sheet with aluminum foil.

  6. In a large bowl, combine wings and half the oyster sauce mixture. Place wings onto the prepared baking sheet and broil, turning once, until glossy and lightly caramelized, about 3-5 minutes. Stir in remaining oyster sauce mixture.

  7. Serve immediately, garnished with green onions and sesame seeds, if desired.


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