PEKING CHICKEN WINGS

1/2 cup soy sauce
1/4 cup dry sherry
1/3 cup hoisin sauce
6 scallions, chopped fine
2 garlic cloves, minced
1/4 cup cider vinegar
1/2 cup honey
1/4 cup orange marmalade
1 tsp grated fresh orange zest
2 tbsp minced green bell pepperr
1/8 tsp Tobasco
4 lb chicken wings, tips discarded (save for soup)
In a large bowl or shallow glass dish stir together soy sauce,
sherry, hoisin sauce, scallions, garlic, vinegar honey, marmalade,
the zest, bell pepper & Tobasco. Add the chicken wings, stirring to
coat them well w/ the marinade & let them set, covered & chilled
stirring occasionally for at least 4 hrs. or overnight. Transfer
chicken wings to the rack of a foil lined broiler pan, reserving
the marinade, & bake them in the middle of a preheated 375F oven,
turning them every 20 mins. & basting them w/ the reserved marinade
for 1 hr.
Serves 8