Fine Cooking Magazine published this recipe which calls for cooking the wings in a slow cooker for 2-½ hours and then finishing under the broiler. I do not think you really need to go through all of that. However, the alternative would be to BBQ them on the grill after being marinaded for 2-3 hours. I have included the directions for cooking using the slow cooker as well as an approach for the grill. Try them both and let me know. Enjoy.
Ingredients
- 4-½ lb. Chicken wing drumettes, winglets, or both
- 8 medium scallions, thinly sliced
- 1 cup Hoisin Sauce
- 3 TB Asian Sesame Oil
- 1-½ Tbs. Minced Fresh Ginger
- 1-½ Tbs. Sambal Chili Sauce
- 2-½ Tbs. Cider Vinegar
- 1 Tbs. Asian Chile Oil (optional)
Procedure - Slow Cooker Method
- In a 5- to 6-quart slow cooker, combine, except for 2 Tbs. of the scallions, the hoisin sauce, sesame oil, ginger, and sambal.
- Stir sauce with the wings until the wings are evenly coated. Cover and cook until the wings are cooked through, but not falling off the bone, 2-1/2 hours on high or 4 hours on low. (The wings can stay on the keep-warm setting for up to 1 hour.)
- Use tongs to transfer the chicken wings to a large foil-lined rimmed baking sheet. Strain the sauce into a fat separator and set aside for a few minutes. Pour the defatted sauce into a 2-quart saucepan, add the vinegar, and boil over high heat, stirring occasionally, until reduced by half, about 15 minutes.
- Position a rack 4 inches from the broiler element and heat the broiler on high. Brush the wings with the sauce and broil until browned, about 3 minutes. Turn the wings over, brush them again, and broil until browned and crisp, about 3 minutes more. Brush with the sauce once more before serving, topped with the remaining 2 Tbs. scallions and drizzled with the chile oil, if using. Serve any remaining sauce on the side for dipping.
Procedure - My Optional Method
- Combine, except for 2 Tbs. of the scallions, the hoisin sauce, sesame oil, ginger, and sambal.
- Stir sauce with the wings until the wings are evenly coated. Marinade wings for 2-3 hours in the refrigerator.
- Barbeque wings over a low to medium-low heat. Make sure wings do not burn, turn as needed. Cook for about 25 minutes. Use tongs to transfer the chicken wings to a large foil-lined rimmed baking sheet.
- Strain the sauce into a fat separator and set aside for a few minutes. Pour the defatted sauce into a 2-quart saucepan, add the vinegar, and boil over high heat, stirring occasionally, until reduced by half, about 15 minutes.
- Position a rack 4 inches from the broiler element and heat the broiler on high. Brush the wings with the sauce and broil until browned, about 3 minutes. Turn the wings over, brush them again, and broil until browned and crisp, about 3 minutes more. Brush with the sauce once more before serving, topped with the remaining 2 Tbs. scallions and drizzled with the chile oil, if using. Serve any remaining sauce on the side for dipping.
