Peking Chicken Wings
These Peking Chicken Wings are the fusion of one of my favorite Chinese dishes, Peking Duck, with one of my favorite proteins, chicken wings. I am marinating the wings in salt and letting them rest in the fridge overnight. This way, the skins will be nice and dry, so we get a beautiful brown color when we roast them. I am also using five-spice powder as the seasoning.
Ingredients
- 2 pounds chicken wings
- 1 teaspoon five spice powder
- 2 teaspoons coarse kosher salt
- 2 tablespoons maltose (or honey)
- 2 tablespoons water
- 1 teaspoon rice wine vinegar
For The Sauce
- ¼ cup hoisin sauce
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
Instructions
- Add the chicken wings to a bowl and toss with the five-spice powder and salt.
- Line a baking pan with tin foil and place a rack on top. Transfer the chicken wings to the rack with some space between each wing. Refrigerate uncovered for at least eight hours and up to 24 hours.
- Preheat your oven to 450℉ and set the rack in the upper middle position.
- In a small bowl, combine the maltose, hot water, and vinegar, and mix until smooth. Brush a thin layer over both sides of the chicken wings.
- Preheat your oven to 450℉ and set the rack in the upper middle position. Bake the chicken wings for 15 minutes. Flip the wings, brush with another layer of glaze, and bake for another 15-20 minutes, flipping a few more times towards the end. When they are brown and crispy, remove them from the oven.
- Combine the hoisin sauce, sugar, and sesame oil, and serve on the side. Enjoy
Nutrition
Calories: 356kcalCarbohydrates: 18gProtein: 23gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 94mgSodium: 1531mgPotassium: 230mgFiber: 1gSugar: 14gVitamin A: 183IUVitamin C: 1mgCalcium: 28mgIron: 2mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!