Peking Chicken Wings

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Peking Chicken Wings

Peking Chicken Wings
Servings 8


  • 1/2 cup soy sauce
  • 1/4 cup dry sherry
  • 1/3 cup hoisin sauce
  • 6 scallions chopped fine
  • 2 cloves carlic minced
  • 1/4 cup cider vinegar
  • 1/2 cup honey
  • 1/4 cup orange marmalade
  • 1 teaspoon orange zest
  • 1 teaspoon lemon zest
  • 2 tablespoons minced green bell pepper
  • 1/8 teaspoon Tabasco
  • 4 pounds chicken wings separated at the joint


  • In a large bowl or shallow glass dish stir together the soy sauce, the Sherry, the hoisin sauce, the scallions, the garlic, the vinegar, the honey, the marmalade, the zests, the bell pepper, and the 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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