PEKING CHICKEN WINGS

Peking Chicken Wings image

Provided by Toni T

Time 5h

Number Of Ingredients 14

Previous Next

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.