4 pounds chicken wings, cut into joints, with bony wing tips reserved for stock or discarded; or 3 pounds chicken drumettes (or 4 pounds chicken legs)
1 tablespoon vegetable oil
1/2 cup soy sauce
1/4 cup dry sherry
1/4 cup cider vinegar
1/4 cup hoisin sauce
1/2 cup honey
1/4 cup orange marmalade
6 green onions (white and green parts), finely chopped
2 cloves garlic, minced
a few splashes of hot pepper sauce, such as Tabasco
Instructions
1. Coat the slow cooker with nonstick cooking spray. Rinse the chicken and pat dry.
2. Heat the oil in a large, heavy skillet over medium-high hat. Brown the wings nicely, in batches if necessary, 3 to 5 minutes per side. As they brown, transfer to the cooker.
3. Whisk together the remaining ingredients in a medium-size bowl, and pour over the wings; stir the wings to coat evenly. Cover and cook on HIGH for 1 1/2 to 2 hours (2 to 2 1/2 hours for chicken legs). If possible, stir gently halfway through cooking with a wooden spoon, pushing the wings on the top to the bottom to coat with sauce. Serve hot or warm.
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