Crockpot Peking Honey Chicken Wings
Adapted from Not Your Mother's Slow Cooker Cookbook
Prep time: 20 minutes
Crockpot time: 6-7 hours
Serves 4 as a main or 10 as an appetizer
4 lb/1.5 kg chicken wings, cut at the joint with wing tips set aside (you can discard them or save them to make stock)
1 tbsp vegetable oil
½ cup soy sauce
¼ cup sherry
¼ cup cider vinegar
¼ cup hoisin sauce
½ cup honey
¼ cup orange marmalade
6 green onions, finely chopped
3 cloves garlic, minced
1-2 tbsp Asian garlic chili paste
1. Heat the oil in a large skillet over medium high heat and brown the wings on both sides. Don’t crowd the wings or they’ll just come out stewed rather than browned (about 5 minutes per batch).
2. Transfer the wings to a large crockpot.
3. In the meantime, whisk together the remaining ingredients and pour them over the wings in the crockpot.
4. Cover and cook at high for 1½ -2 hours. Gently toss the wings half-way through so they are evenly cooked and coated with the wonderful sauce. This is where the cookbook leaves off, but I found the wings too soft. I like them crispy, so……
5. Heat up the broiler and set the wings on a rack suspended over a lipped cookie sheet. I line mine with tin foil for easy clean-ups. Make sure the rack is not too close to the burners. You want the wings golden, not burnt. (3-5 minutes)
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