PEKING WINGS
Spicy sweet and delicious
Provided by barbara lentz @blentz8
Categories Poultry Appetizers
Number Of Ingredients 16
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.
PEKING-STYLE CHICKEN
Give the Sunday roast an Asian twist with this crispy-skinned Peking chicken recipe
Provided by Good Food team
Categories Buffet, Dinner, Main course
Time 1h30m
Number Of Ingredients 8
Steps:
- Pare the zest from the orange in thick strips then mix with the soy sauce, sherry and fivespice powder in a large food bag. Bash the garlic cloves and ginger with the back of a knife to bruise them, then add to the bag and give everything a good mix. Put the chicken in the bag, rub the marinade all over the flesh then leave to marinate in the fridge for at least 3 hrs, overnight ideally.
- Heat oven to 190C/fan 170C/gas 5. Remove the chicken from the marinade (keep it for later). Halve the orange and put both halves inside the cavity along with the bashed ginger and garlic from the marinade. With the chicken sitting on a rack in the sink, pour a kettleful of boiling water over it. Pat completely dry with kitchen paper. Set the chicken on its wire rack over a roasting tray and roast for 50 mins per kg or until the juices run clear when the thigh is pierced with a skewer.
- Strain the marinade into a pan along with the honey. Bring up to the boil then simmer for a couple of mins. Just before serving, turn the oven up as high as it will go. Brush some of the marinade all over the chicken. Return to the oven and cook until the chicken is crisp and browned. This will only take a couple of mins. Leave to rest, uncovered, for 5 mins. Serve with the remaining warmed marinade, some plain rice and bok choi or spinach stirfried with a little garlic and oyster sauce.
Nutrition Facts : Calories 235 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 21 grams protein, Sodium 2.26 milligram of sodium
PEKING HONEY CHICKEN WINGS
Make and share this Peking Honey Chicken Wings recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 2h30m
Yield 8 appetizer servings
Number Of Ingredients 11
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 CHICKEN WINGS
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...
Provided by Toni T
Categories Other Snacks
Time 5h
Number Of Ingredients 14
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.
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