Grab a bottle of Hoisin sauce and you are ready to grill up a pile of lip smacking Peking flavored drummettes and wings.
1/3 cup hoisin sauce
1/2 cup soy sauce
1/4 cup dry sherry
6 scallions, chopped
2 cloves garlic, minced
1/2 cup honey
1/4 cup cider vinegar
1/4 cup orange marmalade
1 teaspoon orange zest
1 teaspoon lemon zest
2 Tablespoons minced green bell pepper
1/8 teaspoon Tabasco
4 pounds of chicken wings, remove wing tips, separate the wings at the joint
Add hoisin sauce, soy sauce, sherry to a large mixing bowl. Toss in the scallions, garlic, vinegar. Drizzle the honey over all and fold in the marmalade. Add orange and lemon zest, the minced bell pepper. Add Tabasco.
Add the chicken wings, stirring to coat evenly. Allow the wings to marinate, covered and refrigerated for at least 4 hours or overnight. Give the mixture a stir every once in a while.
Transfer the wings to a grill rack or foil, reserving the marinade. Fire up the grill to approximately 375 degrees Fahrenheit. Turn every 15 to 20 minutes and baste with reserve marinade. When done, discard the remaining marinade, serve wings on a bed of shredded lettuce or bok choi.
Attributed to: 1998 Cooking Show