China Sam’s Chicken Wings Recipe

12 whole medium-sized Chicken wings
1/4 cup of Lee Kum Kee Oyster sauce
1 tsp. Hot & Spicy Stir Fry Season
1/4 cup of Lite Teriyaki Marinade
1 tsp. Kikoman Soy
1/4 cup of Kikoman Oriental BBQ Sauce
1 tbsp. Brown sugar
1 tsp. Amyway Oriental Season

Separate the drumette away from the rest of the wing. Then, place the wings onto a broiler pan with the skin sides facing down and season it with the Hot & Spicy Stir Fry and Oriental seasonings.

Put the broiler pan onto a preheated oven’s middle rack and cook them by broiling.

As the wings cook, make the dipping sauce already. In a bowl, whisk together brown sugar, soy, Oriental BBQ sauce and Teriyaki sauce and set it aside.

When the wings begin to turn a light golden brown after 10 mins. inside the oven, take out the pan then turn the chickens on the other side then season them up before returning them to the oven where they will continue cooking.

If wings turn golden brown already on the other side then take them out from the oven.

Dip the wings on the dipping sauce then shake them up to remove any sauce excess. Return pan to the oven then continue broiling until it is a bit crusty (a couple of mins.).

This dish is great served as appetizers or a side dish served together with some rice that has been fried. You can also serve it together with some plum wine.