This Braised Chicken Wings and Mushrooms in Oyster Sauce recipe will be the new family favourite! Wings are seared to seal in flavour then slowly simmered in a mushroom broth until fall apart tender. You’ll be blown away by how simple yet incredibly tasty it is!
If you love this recipe, check out our Braised Mushrooms and Black Moss in Oyster Sauce!
Braised Chicken Wings and Mushrooms in Oyster Sauce Recipe
I’ve never known a dish I’ve loved more than Grandma’s Braised Chicken Wings and Mushrooms in Oyster Sauce. The magic of this recipe doesn’t just start when you taste it on steaming hot rice.
It starts when you lift the lid off the wok as the wings are gently braising in mushroom juices and you get that first waft…its earthy aromas are just out of this world. And that’s just the beginning!
The chicken is so silky it slides right off the bone then slowly melts in your mouth. The whole dish is cooked with oyster sauce, which gets infused in the mushrooms and transforms them into something spectacular. Think of a delicious thick, savoury glaze except it’s inside the mushroom!
One bite and you’ll fall in love.
Seriously, just look at how the golden wings and mushrooms glow.
Which chicken cut do I use?
The best part about this Braised Chicken Wings and Mushrooms in Oyster Sauce recipe is that you can use any cut of chicken you’d like with oyster sauce and mushroom – breast, thigh, you name it.
The reason why we choose wings above all the other cuts is because it has everything a tasty piece of chicken offers: a great meat to fat ratio and a way to cook straight from the bone. Because we all know that anything cooked with the bone in tact tastes so much better.
But if you prefer other chicken parts, this recipe will taste amazing with any of them!
How can I substitute oyster sauce?
If you don’t have oyster sauce handy in your pantry, don’t panic! There are a few ways to get a flavour that resembles oyster sauce.
Get vegetarian oyster sauce. Made exclusively from mushrooms, vegetarian flavoured mushroom sauce is a great alternative especially for vegetarians or anyone allergic to shellfish.
Use soy sauce. While they’re not exactly the same, you’ll get the saltiness oyster sauce offers. Just use less than what you’d normally add for oyster sauce and use some sugar to balance out the salt.
Hoisin sauce. The consistency of hoisin sauce is as thick as oyster sauce but has a sharp sweetness that can be adjusted with a little salt.
Now, I’ll be completely honest…you can’t replicate the exquisite savouriness in a good oyster sauce. Luckily, they’re fairly easy to come by in Asian supermarkets!
What you’ll need for Braised Chicken Wings and Mushrooms in Oyster Sauce
- 100 g / 0.22 lb dehydrated shiitake mushrooms (or any mushrooms you have available)
- 3 US cups water
- 1.5 kg / 3.3 lb chicken wings
- 6 cloves garlic, finely chopped
- 3 tbsp cooking oil
- 3/4 tsp salt, or to taste
- 1 tbsp sugar, or to taste
- 3/4 tbsp chicken bouillon powder
- 4 tbsp oyster sauce (3 tbsp for the marinade, 1 tbsp for braising)
- 1 tsp dark soy sauce
How to make Braised Chicken Wings and Mushrooms in Oyster Sauce
Soak the shiitake mushrooms in water for at least 20 minutes then drain. Keep the water aside for later.
Marinate the chicken wings in oyster sauce, salt, sugar and chicken bouillon powder.
Pour the oil into a wok and brown the garlic on a medium heat. Turn the heat up to high and toss in the chicken wings to sear for 2 minutes.
When seared, add the mushrooms in and stir for 2 minutes.
Add the saved mushroom liquid into the wok along with the oyster sauce and dark soy sauce.
Bring the liquid to a boil then turn down the heat to medium/low to braise the wings and mushroom on a simmer for 20 minutes.
Serve over rice!
MORE MELT-IN-YOUR-MOUTH CHICKEN RECIPES
- Braised Chicken with Mushrooms, Black Fungus and Lily Flowers (金針雞)
- Honey Glazed Ginger Chicken
- Vietnamese Chicken Ragu (Ga Ragu)
- Rice Cooker Chicken and Mushroom Rice
Fill your rice bowl with these classic Vietnamese and Chinese chicken side dishes or enjoy them exactly as they are!
Lots of Love,
Jeannette
Braised Chicken Wings and Mushrooms in Oyster Sauce
Ingredients
- 100 g / 0.22 lb dehydrated shiitake mushrooms (or any mushrooms you have available)
- 3 US cups water (saved from soaking mushrooms)
- 1.5 kg / 3.3 lb chicken wings
- 6 cloves garlic, finely chopped
- 3 tbsp cooking oil
- 3/4 tsp salt, or to taste
- 1 tbsp sugar, or to taste
- 3/4 tbsp chicken bouillon powder
- 4 tbsp oyster sauce (3 tbsp for the marinade, 1 tbsp for braising)
- 1 tbsp dark soy sauce
Instructions
- Soak the shiitake mushrooms in water for at least 20 minutes then drain. Keep the water aside for later.
- Marinate the chicken wings in oyster sauce, salt, sugar and chicken bouillon powder.
- Pour the oil into a wok and brown the garlic on a medium heat.
- Turn the heat up to high and toss in the chicken wings to sear for 2 minutes.
- When seared, add the mushrooms in and stir for 2 minutes.
- Add the saved mushroom liquid into the wok along with the oyster sauce and dark soy sauce.
- Bring the liquid to a boil then turn down the heat to medium/low to braise the wings and mushroom on a simmer for 20 minutes.
- Serve over rice!
Video
Nutrition
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I love everything in this simple recipe. Your instructions are clear and make it easy to follow!
Thanks, Rebecca!
I have never tried cooking chicken in oyster sauce. Definitely bookmarking this and trying for a weeknight dinner!
It’s super comforting! I hope you love it!
As a chicken wing lover. I’m so going to give this a try. Thank you!!
You’re welcome, Charla! Enjoy!
Yum, chicken wings are my fav and yours look super tasty. I love that you have braised them and the mushroom combo is delicious, look forward to trying them, cheers!
Thanks for your kind words, Adrianne! I hope you love them!
I love mushrooms and those chicken wings look so juicy and tasty. I need to pin this.
Thanks!
Easy and simple. Since most of the ingredients are pantry ingredients, this is just perfect for when my kitchen is low on fresh ingredients.
Thanks, Anita! It’s definitely an easy meal to make 😀
My first time to find this blog but I will definitely be back! This dish is as easy to make as it is yummy. Perfect for a weeknight quick but surprisingly luxurious dinner! I would jot have put “oyster” and “earthy” together but with the dried mushrooms that is exactly what you get. I did not use bouillon powder (I never do!) but added some home made chicken stock to the braising liquid. Soooo good!
Thanks so much, Susi! I’m glad you enjoyed the recipe. My family certainly agrees with what you’re saying 😉
The chicken was really good. Idk why I also added one spoon of shaoxing wine in the marination then I added one more spoon of sugar while braising, but the flavor was so incredible that I scarfed down all the sauce with rice
That sounds AMAZING, Lin! I’m glad the modifications worked so well for you. Such a Master Chef!
My hubby loved this. But it must make me think of ginger chicken with the black fungus, chinese wine and Lily bud too.
Trying the minced pork and salted fish recipe tomorrow.
Hi, Neil! That’s great to hear! It certainly does have similarities to that chicken dish as well. Such great flavor combinations 😛 I hope you and your hubby enjoy the minced pork and salted fish recipe!
Done it over and over, today again love it! Added some leftover Enoki just before the end, made it even better imo 😉 keep it up!!! 👍
Wow, Steffen! That’s fantastic! I love how you made the recipe your own by adding leftover enoki mushrooms. I’ll have to try it one day if I have any in the fridge! Thanks for sharing that 😀
Mushrooms abosrbed the tasty sauce.. had it with stir fried Kang Kong and Wombok salad
Hi, Jennifer! I’m glad you experienced the mushrooms the way I do! Love it when it soaks up all the sauce. Sounds like you had a feast with the stir fry and salad! Yum!