Peking Wings
4 servings
120 minutes
Peking-style wings are a masterpiece of Pan-Asian cuisine that combines the richness of Eastern flavors and aromas. They are soaked in a delicate marinade of honey, lemon juice, soy sauce, and spicy chili that gives them the perfect balance of sweetness, acidity, and spiciness. The origins of this dish trace back to Chinese traditions where caramelized meat is valued for its juiciness and rich flavor. The wings are grilled slowly absorbing the smoke from the coals making them incredibly aromatic. The secret to their appetizing golden crust lies in frequent turning and generous basting with marinade. They are perfect for friendly gatherings and barbecues filling the atmosphere with Eastern flair. Served hot with a crispy golden crust and rich flavor – a true gastronomic delight.
1
Wash the wings under running water, then dry them completely. This affects the final result in terms of the unique color of the crust.
- Chicken wings: 2 kg
2
Divide the wing into three parts, setting aside the thinnest part.
3
Squeeze the lemon juice. Place the remaining lemon scraps in a container for marinating.
- Lemon: 2 pieces
4
Dissolve 1 teaspoon of honey in warm water and add to the wings.
- Honey: 1 teaspoon
5
Add soy sauce and chili sauce.
- Soy sauce: 250 ml
- Chili sauce: 1 tablespoon
6
Cover with a lid and place in a cool place for a day, it can be longer.
7
Place the marinated wings on the grill.
8
Before placing the grill, put marinated lemons on the coals. There should be plenty of coals, and the grill with wings should be placed high to avoid burning. Then, turn the wings as often as possible and generously baste them with marinade to prevent quick overcooking.
- Lemon: 2 pieces
- Ground black pepper: to taste
- Sea salt: to taste
9
After about 1 hour, remove the wings and place them on napkins to throw them away later and end up with a nearly clean board. The wings are ready.