Peking Honey Chicken Wings |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Salty and sweet; good party food Ingredients:
4 lbs chicken wings, cut into joints with bony wing tips discarded (or 3 lb. 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, finely chopped |
2 garlic cloves, minced |
hot pepper sauce |
Directions:
1. Coat the slow cooker with cooking spray; rinse the chicken and pat dry.
2. Heat the oil in a large skillet over med-high heat; brown the wings in batches, 3-5 minutes per side; as they brown, transfer to the slow cooker.
3. In a bowl, whisk the remaining ingredients together; pour mixture over the wings to coat evenly.
4. 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 the sauce.
5. Serve hot or warm.
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