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.
Slow Cook:4 hrs to 5 hrs (low) or 2 to 2-1/2 hours (high)
Hoisin-and-Honey Chicken Wings
Preheat oven to 375 degrees 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.