Asian Barbeque Chicken Wings

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.