Peking chicken wings
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Soy sauce |
| ¼ | cup | Dry sherry |
| ⅓ | cup | Hoisin sauce* |
| 6 | Scallions; chopped fine | |
| 2 | Cloves carlic; minced | |
| ¼ | cup | Cider vinegar |
| ½ | cup | Honey |
| ¼ | cup | Oraange marmalade |
| 1 | teaspoon | Orange zest |
| 1 | teaspoon | Lemon zest |
| 2 | tablespoons | Minced green bell pepper |
| ⅛ | teaspoon | Tabasco |
| 4 | pounds | Chicken wings; wing tips cut off |
| ; and reserved for | ||
| ; another use and the | ||
| ; wings separated at | ||
| ; the joint | ||
Directions
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.
Yield: 8 servings
*Available at Asian markets
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9206 Converted by MM_Buster v2.0l.