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Peking Honey Chicken Wings

Serves 4 as a main dish, 10 as an appetizer

 

These wings are nice party food, salty and sweet at the same time. Or serve them with rice for a casual dinner.

Cooker: Large round or oval
Setting and Cook Time: HIGH for 1-1/2 to 2 hours

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

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.

 

Buy the Book!

 

from:
Not Your Mother's Slow Cooker Cookbook
by Beth Hensperger and Julie Kaufmann
Harvard Common Press
$32.95, hardcover, 1-55832-244-2
$16.95, paperback, 155832-245-0
Recipe reprinted by permission.

 

Not Your Mother's Slow Cooker Cookbook

Recipes

 

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This page created March 2005


 


 
 

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