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.


★★★★★ 7 votes

4 Hr
1 Hr


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  • 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

How to Make Peking Chicken Wings


  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.

Printable Recipe Card

About Peking Chicken Wings

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

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