This week's Steals and Deals features healthy haircare, glowing skincare, deep cleansers, easy applicators, and the ultimate smokey eye!

Orange-Hoisin Chicken Wings
Ching He Huang's Lemon Chicken + Orange Hoisin Pork Ribs
Nathan Congleton / TODAY
print recipe
Rating:
4.0 (2 rated)
Cook time:
Prep time:
Servings:
4-6

I love this recipe because it's so easy to make and a great crowd pleaser. The orange juice and the hoisin marry very well giving the sticky wings a delicious sweet and savory flavor.

Swap option: Try tossing spare ribs in this savory sauce instead.

Technique tip: If using ribs instead of wings, have the butcher cut rib rack in half through the bone.

Ingredients

    • 2 tablespoons low-sodium light soy sauce
    • 4 tablespoons dark soy sauce
    • 4 tablespoons honey
    • 2 heaping tablespoons Chinese five-spice powder
    • 4 tablespoons Shaohsing rice wine or dry sherry
    • 4 tablespoons hoisin sauce
    • 1/4 cup orange juice
    • 3 pounds chicken wings
  • To serve

    • 1 Fresno chile, seeded and finely chopped
    • 1 spring onion, green part only, finely chopped

Preparation

1. In a large bowl, mix together the ingredients for the marinade. Add the wings, cover, refrigerate and let marinate for as long as possible, overnight is best.

2. Preheat oven to 425°F.

3. Remove wings from marinade and transfer to a baking sheet, reserving the marinade.

4. Transfer the reserved marinade to a wok or small sauce pot and bring the mixture to a simmer and reduce slightly.

5. Bake ribs for 30-45 minutes, or until cooked through and no longer pink at the bone. Baste the wings halfway through cooking with the reserved marinade.

6. Remove wings from oven, baste with the rest of the marinade and sprinkle with the chopped chiles and scallions.

Related video

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

Lunar New Year recipe: Ching He Huang's crispy lemon chicken

Play Video - 3:49