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Peking Honey Chicken Wings




Source of Recipe


Not Your Mother's Slow Cooker Cookbook


List of Ingredients




4 pounds chicken wings, cut into joints, with bony wing tips reserved
for stock or discarded; or 3 pounds chicken drumettes
1 tablespoon vegetable oil
1/2 cup soy sauce
1/4 cup dry sherry
1/4 cup cider vinegar
1/4 cup hoisin sauce
1/2 cup honey
1/4 cup orange marmalade
6 green onions (white and green parts), finely chopped
2 cloves garlic, minced
A few splashes of hot pepper sauce, such as Tabasco



Recipe



1. Coat the slow cooker with nonstick cooking spray. Rinse the chicken and pat dry.

2. Heat the oil in a large, heavy skillet over medium-high heat. Brown the wings nicely, in batches if necessary, 3 to 5 minutes per side. As they brown, transfer to the cooker.

3. Combine the remaining ingredients in a medium-size bowl, whisking to combine, and pour over the wings; stir the wings to coat evenly. Cover and cook on HIGH for 1-1/2 to 2 hours. If possible, stir gently halfway through cooking with a wooden spoon, pushing the wings on the top to the bottom to coat with sauce. Serve hot or warm.