Peking Chicken Wings

Toni T


Chicken wings are one of my guilty pleasures. This is a great recipe that can be enjoyed by the whole family. You can adjust the heat to suit your own tastes. I found the recipe on the Web, but adding grated ginger made it my own. I love fresh ginger because of the punch it adds to recipes.

I don't always have hoisin sauce, but I keep Kecap Manis, (Indonesian Sweetened Soy Sauce) in my cupboard. This is a great ingredient to use in wet marinades and barbecue sauces. I never met a recipe that I wouldn't change, (I understand that there are others like me out there), so please make it your own.

pinch tips: How to Carve a Whole Chicken





4 Hr


1 Hr




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
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

Directions Step-By-Step

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.
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.
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.

About this Recipe

Main Ingredient: Chicken
Regional Style: Chinese
Other Tags: Quick & Easy, For Kids