Chicken Wings & Boneless Spare Ribs Recipe
Make Chicken Wings & Boneless Spare Ribs Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Chicken Wings
Boneless Spare Ribs (Chinese-style)
Sauce for Both (shared glaze)
Method
Marinated Chicken Wings
- 1
Prep and Marinate
Pat the wings dry with paper towels. In a large bowl, combine 3 tbsp soy sauce, 2 tbsp hoisin, 2 tsp minced garlic, 1 tsp minced ginger, 1 tbsp dark brown sugar, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp cornstarch, 1 tsp salt and 1/2 tsp black pepper. Add the wings and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours (or overnight) for best flavor.
- 2
Cook Wings
Preheat oven to 425°F (220°C) or preheat air fryer to 400°F (200°C). Remove wings from marinade and let excess drip off. Lightly oil a rimmed baking sheet or spray air fryer basket with 1 tbsp vegetable oil. Arrange wings in a single layer with space between pieces. For oven: roast 30–35 minutes, turning once halfway through, until skin is browned and internal temperature reaches 165°F (74°C). For air fryer: cook 20–25 minutes, shaking basket every 6–8 minutes, until crisp and cooked through. Reserve any leftover marinade for glazing only if boiled for 2–3 minutes first (see sauce section).
- 3
Finish and Garnish
When wings are nearly done, toss them in half of the prepared shared glaze (see Sauce section) or brush glaze onto wings and return to oven/air fryer for 2–3 minutes to set. Transfer to a serving platter and garnish with sesame seeds and sliced green onions.
Boneless Spare Ribs (Chinese-style)
- 4
Marinate Pork
Cut boneless spare ribs into bite-size pieces if not already. In a bowl combine 2 tbsp light soy, 1 tbsp oyster sauce, 1 tbsp shaoxing wine, 1 tbsp honey, 1 tbsp ketchup, 1 tsp minced garlic, 1/2 tsp grated ginger, 1/2 tsp salt and 1/4 tsp black pepper. Stir and add pork pieces. Let marinate 20–30 minutes at room temperature or up to 2 hours refrigerated.
- 5
Coat for Frying
Set up a dredging station: place 1 beaten egg in a shallow bowl and 1/4 cup cornstarch in another. One by one, dip marinated pork pieces into the beaten egg, then coat completely with cornstarch. Shake off excess cornstarch.
- 6
Fry the Pork
In a large skillet or wok, heat 3/4 cup vegetable oil over medium-high heat until shimmering (about 350°F/175°C if using a thermometer). Fry the coated pork in batches so pieces do not overcrowd; cook 3–4 minutes per batch until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate to drain. If you prefer, shallow-fry until an internal temperature of 145°F (63°C) is reached and exterior is crisp.
- 7
Sauce for Both (shared glaze)
- 8
Make Sauce
In a small bowl whisk together 3 tbsp hoisin, 2 tbsp ketchup, 1 tbsp soy sauce, 2 tbsp honey, 1/4 cup water and 1 tsp chili paste (optional). In another small cup mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Heat a small saucepan over medium heat, add the hoisin-ketchup mixture and bring to a gentle simmer, stirring. Slowly whisk in the cornstarch slurry and simmer 1–2 minutes until glossy and slightly thickened. Remove from heat. Divide sauce as directed: about half for wings and half for the ribs (or adjust to taste). If you reserved marinade from the wings, boil it separately for 2–3 minutes before using and then mix into this glaze only if desired.
- 9
Final Glaze and Serve
Toss cooked wings in the reserved portion of glaze or brush glaze on and briefly reheat 1–2 minutes to set. Toss fried pork in remaining glaze until thoroughly coated. Arrange wings and boneless spare ribs on a shared platter or separate plates. Garnish wings with sesame seeds and green onions. Serve immediately while hot.