Peking Chicken Wings
1/2 cup soy sauce
1/4 cup dry sherry
1/3 cup hoisin sauce
6 scallions, chopped fine
2 cloves garlic, minced
1/4 cup cider vinegar
1/2 cup honey
1/4 cup orange marmalade
1 teaspoon orange zest
1 teaspoon lemon zest
2 tablespoons minced green bell pepper
1/8 teaspoon Tabasco sauce
4 pounds chicken wings, separated at the joint
In a large bowl or shallow glass dish stir together soy sauce, sherry, hoisin sauce, scallions, garlic, vinegar, honey, marmalade, zests, bell pepper and Tabasco. Add the chicken wings, stirring to coat them well with the marinade, and let them marinate, covered and chilled, stirring occasionally, 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 degrees F oven, turning them every 20 minutes and basting them with the reserved marinade, for 1 hour.
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