Chinese Chicken Wings

Prep Time
Cook Time
6h 20m
Ready In

"These are so good - broiled not fried. Recipe source: Bon Appetit (July 1984)"

Original recipe yields 3 servings


  • Serving Size: 1 (796.1 g)
  • Calories 1224.3
  • Total Fat - 74 g
  • Saturated Fat - 13.1 g
  • Cholesterol - 1652.8 mg
  • Sodium - 2055.1 mg
  • Total Carbohydrate - 6.9 g
  • Dietary Fiber - 1.1 g
  • Sugars - 0.6 g
  • Protein - 127 g
  • Calcium - 95.5 mg
  • Iron - 17.9 mg
  • Vitamin C - 32.2 mg
  • Thiamin - 0.4 mg

Step 1

Toast the peppercorns in a small skillet over medium low heat, stirring frequently. (3-5 minutes).

Step 2

Grind peppercorns in a mortar and pestle and then strain through a sieve. Measure 1/4 teaspoon and set aside.

Step 3

Combine the 1/4 teaspoon ground pepper with the next 7 ingredients (oils - ginger) in a bowl. Let stand for 30 minutes.

Step 4

Arrange chicken in a single layer in a baking dish, pouring marinade over chicken, turn. Cover with plastic wrap. Refrigerate overnight or for at least 4 hours, turning once. Bring chicken to room temperature, drain chicken, reserving marinade for basting.

Step 5

Preheat broiler.

Step 6

Broil chicken for 3-5 minutes or until golden; turn and continue cooking until done, basting with marinade.

Tips & Variations

No special items needed.



We enjoyed these wings and baked in the oven and finished it off by broiling which crisped them up. Made for a quick weeknight meal. Thank you, ellie, for sharing. Made it for Billboard Tag.

review by:
(28 Mar 2020)


These wings were okay, but not what I thought they were going to taste like. I am still on the lookout for wings like in the restaurants. That's what I thought these would be.

review by:
(20 Mar 2020)


Great flavors. I had all the ingredients on hand. Love when that happens =)

review by:
(13 Jan 2020)


These chicken wings are so delicious...I cooked mine in the marinade just like QueenBea did...turn out nice and crisp on the outside and tender on the inside...I cut the recipe down to 1 serving and I got 8 pieces all to myself...

review by:
(1 Feb 2019)


I went exactly by the recipe except used low sodium soy sauce, and we loved them. I baked them at 350 for a little over 1 hr basting them and turning them every 15 minutes then broiled them on both sides at the end to crisp them up even more. Great mix of Asian flavors that tasted great with the little heat from the peppercorns. Will make these many more times!

review by:
(21 Jan 2018)


I made this according to directions except for cooking the wings in the marinade, I did not drain them. These turned out great tasting and perfectly cooked through.

review by:
(21 Mar 2015)