Rating: 3 stars
2 Ratings
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  • 3 star values: 2
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  • 2 Ratings

This Asian version of the popular restaurant appetizer gets its zip from hoisin, ginger, sesame, and garlic. Baking the wings before you put them in the cooker keeps them crispy on the outside and moist on the inside.

Source: Better Homes and Gardens


Credit: Karla Conrad

Recipe Summary

20 mins
20 mins
4 hrs
4 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Use a sharp knife to carefully cut off tips of chicken wings; discard wing tips. Cut wings at the joints to make 32 pieces. Line a 15x10x1-inch baking pan with foil. Arrange chicken pieces in a single layer in prepared pan. Bake for 20 minutes. Drain off fat.

  • In a 3-1/2- or 4-quart slow cooker combine hoisin sauce, honey, ginger, sesame oil, and garlic. Add chicken pieces, stirring to coat with sauce.

  • Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.

  • To serve, sprinkle wings with sesame seeds and green onions. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours.

Nutrition Facts

146 calories; fat 8g; cholesterol 35mg; saturated fat 2g; carbohydrates 8g; mono fat 3g; poly fat 2g; sugars 7g; protein 9g; vitamin a 48.6IU; vitamin c 0.6mg; riboflavin 0.1mg; niacin equivalents 2.4mg; vitamin b6 0.1mg; folate 4mcg; vitamin b12 0.1mcg; sodium 157mg; potassium 78mg; calcium 10.1mg; iron 0.5mg.