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Peking Honey Chicken Wings

Source of Recipe


From "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 Tbsp 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
  






Instructions



1. Coat 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.
   
   Serves 4 as a main dish,
   10 as an appetizer.