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!


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



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