Recipe courtesy of Gourmet Magazine

Peking Chicken Wings

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  • Level: Easy
  • Total: 6 hr
  • Prep: 5 hr
  • Cook: 1 hr
  • Yield: 8 servings
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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


  1. 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.
  2. 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.
  3. 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.

Cook’s Note

*Available at Asian markets.

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