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Recipe

Asian Barbecue Chicken Wings

Scott Phillips

Servings: 8

Even if it’s not a game day, you’ve still got game in the kitchen when you make this finger-licking, umami-laden take on chicken wings. The recipe calls for slow cooking the wings until the meat is almost falling-off-the-bone tender, then broiling to make them brown, crisp, and irresistible. It’s one extra step that’s well worth it.

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 Tbs. minced fresh ginger
  • 1-1/2 Tbs. sambal oelek
  • 2-1/2 Tbs. cider vinegar
  • Asian chile oil (optional)

Nutritional Information

      Calories (kcal) : 410
      Fat Calories (kcal): 230
      Fat (g): 25
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 85
      Sodium (mg): 670
      Carbohydrates (g): 16
      Fiber (g): 1
      Protein (g): 28

Preparation

  • In a 5- to 6-quart slow cooker, stir the chicken wings, all but 2 Tbs. 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 Tbs. scallions and drizzled with the chile oil, if using. Serve any remaining sauce on the side for dipping.

Tip

Chicken wings are often sold divided into drumettes and winglets—buy either (or both) according to your preference. If you buy whole wings and cut them into pieces yourself, you’ll need about 5 lb. to start.

Reviews

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Reviews

  • user-4153605 | 05/15/2016

    This was very flavorful. As it turns out, not my kind of flavor. Chicken was moist and perfectly cooked. I threw in some boneless breasts for my husband, but even he agreed the breasts were dry - not the wings and drumsticks though. Definitely a rich dish giving it an impressive flair. But I don't think I'll make it again.

  • user-3027912 | 02/05/2016

    These are excellent. The first time I made them, they didn't make it to the broiler. The second time we broiled them before eating and they were even better! Super easy recipe and very delicious.

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