Asian Barbecue Chicken Wings
Sticky, sweet, spicy and delicious, these slow cooked Asian Barbecue Chicken Wings are the highlight of any gathering. Make sure you have lots of napkins!From Fine Cooking Magazine, February/March 2015
Ingredients
- 4-1/2 lb. chicken wing drumettes, winglets, or both
- 8 medium scallions, thinly sliced
- 1 cup hoisin sauce
- 3 Tbs. Asian sesame oil
- 1-1/2 tablespoons minced fresh ginger
- 1-1/2 tablespoons sambal oelek
- 2-1/2 tablespoons cider vinegar
- Asian chile oil (optional)
Instructions
- In a 5-6 quart slow cooker, stir the chicken wings, all but 2 tablespoons of the scallions, the hoisin sauce, sesame oil, ginger, and sambal oelek 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 tablespoons of scallions and drizzled with the chile oil, if using.
- Serve any remaining sauce on the side for dipping.
Notes
I'd probably forego the slow cooker, roast the wings in a hot oven, simmer the sauce in a small saucepan and brush it on the wings when they're close to done.
