Best Beijing Chicken Wings Recipes

Beijing Chicken Wings image

Number Of Ingredients 12

2/3 cup soy sauce
1/4 cup peanut oil
1/4 cup sichuan peppercorns, lightly crushed
2 teaspoons coarsely ground black pepper
2 teaspoons honey
2 teaspoons toasted sesame oil
8 cloves garlic, finely chopped
2 pieces scallions, finely chopped
1 piece 2 inch ginger finely chopped
2 pounds chicken wings, tips removed
1/4 cup brown rice vinegar
2 tablespoons hot sesame Chile oil

Steps:

Stir together 1/4 cup soy, 1 tbsp peanut oil, half peppercorns, 2 tsp black pepper, honey, sesame oil, 2/3 garlic, scallions, ginger and salt to taste. Add wings and coat. In fridge at least 4 hours.
Set grill to high, turn off burner on one side. Thread wings on a skewer lengthwise, 2 to a skewer. Strain marinade into saucepan, discarding solids. Bring to boil and remove from heat. Brush chicken with peanut oil and season with salt and pepper. Grill on hottest part of grill brushing with marinade and turning til charred in spots about 12-15 minutes. Move to cooler section if start to burn to finish cooking.
Whisk remaining soy, peppercorns, garlic, vinegar and sesame Chile oil in bowl and drizzle over wings.

Mi Zhi Ji Chi Chuan (Beijing Chicken Wings) image

Provided by Member 610488

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/3 cup soy sauce, divided
1/4 cup peanut oil, divided
1/4 cup szechuan peppercorns, lightly crushed
2 teaspoons fresh ground black pepper, plus more to taste
2 teaspoons honey
2 teaspoons toasted sesame oil
8 garlic cloves, finely chopped
2 scallions, finely chopped
1 ginger, peeled finely chopped (2 inch)
salt, to taste
2 lbs whole chicken wings, tips removed
6 (12 inch) bamboo skewers, soaked in water for 30 minutes
1/4 cup rice vinegar
2 tablespoons hot sesame chili oil

Steps:

Stir together 1/4 cup soy, 1 tbsp peanut oil, half the Sichuan peppercorns, black pepper, honey, toasted sesame oil, 2/3 of the minced garlic, scallions, ginger, and pinch of salt in a bowl.
Add chicken wings and toss to coat. Cover and refrigerate at least 4 hours or up to overnight.
Heat a charcoal grill or set a gas grill to high. When hot, bank coals or turn off burner on one side.
While grill is heating up, remove chicken from marinade and working in batches, thread 2 wings lengthwise onto a skewer and set aside.
Strain marinade into a 1 qt saucepan, discarding solids, Bring to a boil and remove from heat. Brush chicken with remaining peanut oil, and season with salt and pepper.
Grill wings on hottest part of grill, brushing often with marinade and turning as needed, until charred in spots and cooked through (12-15 minutes). If outside starts to burn before wings are cooked, move to cooler section of grill until done.
Whisk remaining soy, peppercorns, and garlic, plus vinegar and hot sesame chile oil in a bowl and drizzle over wings on serving platter.

Nutrition Facts : Calories 682.3, Fat 52.1, SaturatedFat 12.8, Cholesterol 174.8, Sodium 1507.6, Carbohydrate 7.5, Fiber 0.8, Sugar 3.5, Protein 44.8

MI ZHI JI CHI CHUAN (BEIJING CHICKEN WINGS) image

Yield 4 servings

Number Of Ingredients 14

⅓ cup soy sauce
¼ cup peanut oil
¼ cup Sichuan peppercorns, lightly crushed
2 tsp. coarsely ground black pepper, plus more to taste
2 tsp. honey
2 tsp. toasted sesame oil
8 cloves garlic, finely chopped
2 scallions, finely chopped
1 (2″-piece) ginger, peeled and finely chopped
Kosher salt, to taste
2 lb. whole chicken wings (about 8), tips removed
6 (12″) bamboo skewers, soaked in water for 30 minutes
¼ cup brown rice vinegar
2 tbsp. hot sesame chile oil

Steps:

1. Stir together ¼ cup soy, 1 tbsp. peanut oil, half the Sichuan peppercorns, 2 tsp. black pepper, honey, toasted sesame oil, ⅔ garlic, scallions, ginger, and salt in a bowl. Add chicken wings; toss to coat. Cover and refrigerate at least 4 hours or up to overnight. 2. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see "Grilling 101"). Remove chicken from marinade and working in batches, thread 2 wings lengthwise onto a skewer; set aside. Strain marinade into a 1-qt. saucepan, discarding solids; bring to a boil and remove from heat. Brush chicken with remaining peanut oil, and season with salt and pepper. Grill wings on hottest part of grill, brushing often with marinade and turning as needed, until charred in spots and cooked through, 12-15 minutes. If outside starts to burn before wings are cooked, move to cooler section of grill until done. Whisk remaining soy, peppercorns, and garlic, plus vinegar and hot sesame chile oil in a bowl; drizzle over wings.