Recipe: Slow Cooker Asian Honey Wings

SLOW COOKER ASIAN HONEY WINGS

"Wings are one of those foods that most people can eat their own weight in; there is no such a thing as too many wings! A slow cooker will keep the wings warm and bathed in sauce, but the meat needs to be browned ahead of time. Although this is a two-step process, the end result is easy for entertaining or for a weeknight meat."

3 pounds chicken wing drumettes
1/4 cup olive oil
1 1/2 teaspoons salt
1 teaspoon sweet paprika
1/2 teaspoon fresh ground black pepper

FOR THE SAUCE:
1 cup honey
1/2 cup soy sauce
1/2 cup hoisin sauce
1/4 cup rice wine (mirin)
2 garlic cloves, minced
1 teaspoon freshly grated ginger root

Coat the insert of a 5 to 7-quart slow cooker with nonstick cooking spray. Turn the broiler on and preheat for 10 minutes.

Put the wings, olive oil, salt, paprika, and pepper in a large mixing bowl and toss to coat the wings evenly. Arrange the wings on a rack in a baking sheet.

Broil until the wings are crispy on one side, about 5 minutes. Turn the wings and broil until crispy and browned, another 5 minutes.

Remove the wings from the oven. If you would like to do this step ahead of time, cool the wings and refrigerate for up to 2 days; otherwise, place the wings in the prepared cooker insert.

Combine all the sauce ingredients in a mixing bowl and stir. Pour over the wings and turn to coat.

Cover crock pot and cook on HIGH for 3 hours, stirring twice during the cooking time to make sure the wings are cooking evenly.

Serve from the cooker set on warm.

Makes 6-8 servings
Source: Slow Cooker: The Best Cookbook Ever by Diane Phillips