Best Peking Chicken Wings Recipes

Peking Chicken Wings image

Provided by Toni T

Time 5h

Number Of Ingredients 14

4 lb disjointed wings minus the wing tip
1/2 c soy sauce
1/4 c dry sherry or chinese cooking wine
1/3 c hoisin sauce
1 Tbsp freshly grated ginger
1/2 c honey
1/4 c cider vinegar or rice vinegar
6 slice spring onions or scallions
4 clove fat garlic cloves
1 tsp orange zest grated
1 tsp lemon zest, grated
2 tsp diced green pepper or seeded jalapeno pepper
1/4 c orange marmalade
1/8 tsp hot pepper sauce

Steps:

1. Combine all ingredients in a large bowl and stir to combine thoroughly. Add chicken wings and make sure they are coated well. Cover the bowl with foil or plastic wrap and refrigerate 4-24 hours.
2. 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 45 minutes to 1 hour.
3. I have never made them in the slow cooker, but quite honestly, I don't see why you couldn't. I'm not certain what the cooking time would be.

Peking Honey Chicken Wings image

Provided by ratherbeswimmin

Categories Chicken

Time 2h30m

Yield 8 appetizer servings

Number Of Ingredients 11

4 lbs chicken wings, cut into joints with bony wing tips discarded (or 3 lb. chicken drumettes)
1 tablespoon vegetable oil
1/2 cup soy sauce
1/4 cup dry sherry
1/4 cup cider vinegar
1/4 cup hoisin sauce
1/2 cup honey
1/4 cup orange marmalade
6 green onions, finely chopped
2 garlic cloves, minced
hot pepper sauce

Steps:

Coat the slow cooker with cooking spray; rinse the chicken and pat dry.
Heat the oil in a large skillet over med-high heat; brown the wings in batches, 3-5 minutes per side; as they brown, transfer to the slow cooker.
In a bowl, whisk the remaining ingredients together; pour mixture over the wings to coat evenly.
Cover and cook on HIGH for 1 ½ to 2 hours; if possible, stir gently halfway through cooking with a wooden spoon, pushing the wings on the top to the bottom to coat with the sauce.
Serve hot or warm.

Nutrition Facts : Calories 673.7, Fat 38.3, SaturatedFat 10.4, Cholesterol 175, Sodium 1311, Carbohydrate 30.8, Fiber 0.8, Sugar 26.5, Protein 44.1