Best Peking 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

Peking Wings image

Provided by barbara lentz @blentz8

Number Of Ingredients 16

24 chicken wings
MARINADE
1 large egg
1 tablespoon(s) cornstarch
1 teaspoon(s) shaoxing wine
SAUCE
6 tablespoon(s) ketchup
2 tablespoon(s) plum sauce
2 tablespoon(s) chili garlic sauce
1 tablespoon(s) sweet bean sauce or hoisin sauce
4 tablespoon(s) worcestershire sauce
6 tablespoon(s) black vinegar
1 teaspoon(s) chinese 5 spice
GARNISH
black sesame seeds
green onions

Steps:

Mix the marinade together and add the chicken wings and mix to coat. Let marinate 30 minutes
Mix the ingredients together for the sauce. Whisk until well combined.
Place a large skillet on the stove over high heat. Add some oil. Add half the chicken wings and cook until browned. Remove the wings and add the other half of the chicken wings. Place all the wings back in the pan and pour the sauce over top. Cook until wings are done.
Garnish with black sesame seeds and green onions.