Peking Honey Chicken Wings - cooking recipe

Ingredients

4 lbs chicken wings, cut into joints with bony wing tips discarded (or 3 lb. chicken drumettes)
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, finely chopped
2 garlic cloves, minced
hot pepper sauce

Preparation

Coat the slow cooker with cooking spray; rinse the chicken and pat dry.
Heat the oil in a large skillet over med-high heat; brown the wings in batches, 3-5 minutes per side; as they brown, transfer to the slow cooker.
In a bowl, whisk the remaining ingredients together; pour mixture over the wings to coat evenly.
Cover and cook on HIGH for 1 1/2 to 2 hours; if possible, stir gently halfway through cooking with a wooden spoon, pushing the wings on the top to the bottom to coat with the sauce.
Serve hot or warm.