Sticky Oyster Sauce Baked Chicken Wings
This oyster sauce baked chicken wings recipe combines oyster sauce with sweet honey and tangy Dijon mustard to create a tasty appetizer that is also super fast and easy to make. No marinating required!
These sticky oyster sauce chicken wings are one of my favorite recipes to bake when I’m having friends over to watch the game.
They’re made in the oven, so I don’t have to deal with messy frying.
They only require a few ingredients that you mix together and coat the wings with.
And they they taste great without marinating. So I can throw them together without having to plan in advance.
This post may contain affiliate links. We make a small commission if you buy the products from these links (at no extra cost to you). As an Amazon Associate, I earn from qualifying purchases. But we only recommend products we would use ourselves. For more information, click here to see our disclosures.
Here is your shopping list:
- meat – 3 pounds chicken wings. For less work, buy “party wings” that are already separated.
- flavoring – ½ cup oyster sauce
- sweet – ¼ cup liquid honey
- tangy – 4 teaspoons Dijon mustard
- heat – a few drops of hot sauce such as Tabasco
- oil – 1 teaspoon sesame or vegetable oil. Sesame oil has a bit more flavor.
- seasoning – ¼ teaspoon black pepper. Salt isn’t needed since the oyster sauce provides enough.
- garnishes – sesame seeds, chopped green onions (optional)
- Eliminate the hot sauce if you don’t like too much heat.
How to make oyster sauce chicken wings
Pre-heat the oven to 375℉.
If you didn’t buy pre-cut wings, separate them at the joint and discard the tips.
Dry the wings with paper towel. This helps to keep them crispy while they are baking.
Line a baking sheet with foil. While this step is optional, it makes clean up much easier.
If you have a wire rack that fits on top of your baking sheet, put it in. This is also optional, but helps the honey glazed chicken wings to turn out crispier.
Make the wing sauce
In a small bowl, mix ½ cup oyster sauce, ¼ cup liquid honey, 4 teaspoons Dijon mustard, 1 teaspoon oil and ¼ teaspoon black pepper.
Spread the wings out in a single layer, skin side down on the baking sheet or wire rack.
Brush the sauce on this side. Then turn the wings over and apply more glaze on the skin side.
Instead of this, you could mix the honey mustard glaze in a large bowl and then toss the wings in the sauce, if you prefer.
Make sure the wings are skin side up on the baking sheet before cooking.
Sprinkle with sesame seeds if desired.
Bake at 375℉ for 45 to 50 minutes until golden brown and no longer pink inside.
Be careful not to leave them in too much longer than this. The honey will start to burn.
To make the skin a little crispier, broil for 2 to 3 minutes. Watch carefully while you do this to make sure they don’t burn.
While most wings can be cooked at 400℉ to decrease the cooking time and make the skin crispier, don’t try that with these wings.
The higher temperature will cause the honey to burn before the meat is cooked.
If you want to dress the wings up a bit, sprinkle them with chopped green onions before serving.
Other wing recipes you might like
- Easy baked sticky Chinese chicken wings
- Marinated spicy chicken wings
- Soy ginger baked chicken wings
- Baked buffalo hot wings
Oyster Sauce Baked Chicken Wings
- knife (if wings need to be separated)
- foil (optional)
- baking rack (optional)
- Baking sheet
- measuring cups and spoons
- small mixing bowl
- 3 pounds chicken wings (about 15 full wings or 30 separated wings) separated at the joint and dried with paper towel
- ½ cup oyster sauce
- ¼ cup liquid honey
- 4 teaspoons Dijon mustard
- 1 teaspoon sesame oil or vegetable oil
- ¼ teaspoon ground black pepper
- few drops hot sauce (optional)
- sesame seeds and/or chopped green onions for garnish (optional)
- Pre-heat the oven to 375°F.
- (Optional) Line the baking sheet with foil and put a wire rack on top.
- Make the wing sauce by combining oyster sauce, honey, Dijon mustard, sesame oil, pepper and hot sauce in a bowl.
- Spread the wings out on the baking sheet, skin side down. Brush the sauce over this side of the wings.
- Turn the wings over (skin side up) and brush on the remaining oyster sauce mixture.
- Sprinkle with sesame seeds if desired.
- Bake for 45 to 50 minutes. Be careful not to leave them in too much longer than this because the honey will start to burn.
- Broil for 2 to 3 minutes to make the skin a little crispier. Watch closely while doing this to make sure they don't burn.
- If desired, sprinkle with chopped green onions before serving.
- Lining the baking sheet with foil makes it easier to clean.
- Baking wings on a wire rack helps them to turn out crispier.
- If you prefer, mix the glaze in a large bowl and then toss the wings in the sauce rather than brushing it on.
- While most wings can be cooked at 400°F to decrease the cooking time and make the skin crispier, don’t try that with these wings. The higher temperature will cause the honey to burn.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Have comments or questions on our sticky oyster sauce baked chicken wings recipe? Tell us in the section below.
This post was originally published on January 28, 2016 but was updated with new content on April 21, 2023.
These look delicious! Love the idea of using oyster sauce, bet it gives you that “hmm what is that unique flavor” feeling! Also like wings that are baked not fried.
Thanks, Krystle! Hard to believe but…I live in the south and have never learned how to properly fry chicken…so I have a whole lot of baked chicken recipes 🙂 And I do think the oyster sauce adds a little extra zing to these wings. Thanks for stopping by!
Can you cook the chicken wings in the Instant Pot for 5 or 6 min and then finish in the oven with sauce?
Hi Karen…I haven’t tried making them with the Instant Pot, but I think it would be fine to make them that way.