Peking Chicken Wings

Total Time:
6 hr
Prep:
5 hr
Cook:
1 hr

Yield:
8 servings
Level:
Easy

Ingredients
  • 1/2 cup soy sauce
  • 1/4 cup dry sherry
  • 1/3 cup hoisin sauce*
  • 6 scallions, chopped fine
  • 2 cloves garlic, minced
  • 1/4 cup cider vinegar
  • 1/2 cup honey
  • 1/4 cup marmalade
  • 1 teaspoon orange zest
  • 1 teaspoon lemon zest
  • 2 tablespoons minced green bell pepper
  • 1/8 teaspoon Tabasco
  • 4 pounds chicken wings, wing tips cut off and reserved for another use and the wings separated at the joint
  • *Available at Asian markets
Directions
  • In a large bowl or shallow glass dish stir together the soy sauce, Sherry, hoisin sauce, scallions, the garlic, vinegar, honey, marmalade, zests, bell pepper, and Tabasco.

  • Add the chicken wings, stirring to coat them well with the marinade, and let them marinate, covered and chilled, stirring ocasionally, for at least 4 hours or overnight.

  • Transfer the chicken wings to the rack of a foil-lined broiler pan, reserving the marinade, and bake them in the middle of a preheated 375 degree oven, turning them every 20 minutes and basting them with the reserved marinade, for 1 hour.


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