Name: Peking Honey Chicken Wings
Yield: 4 servings
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

Servings: 4 persons

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

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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Peking Honey Chicken Wings

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