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turn the wings and broil until crispy and browned, an additional 5 minutes.

remove the wings from the oven. If you would like to do this step ahead of time, cool the wings and refrigerate for up to 2 days. Otherwise, put the wings in the prepared cooker insert.

combine all the sauce ingredients in a small saucepan over medium heat and stir.

heat the sauce until it begins to boil. Pour the sauce over the wings and turn to coat.

cover and cook on high for 3 hours, turning the wings several times to coat in the sauce.

garnish the wings with the cilantro and peanuts and serve from the cooker set on warm.

serves 8

Asian Honey Wings

Wings are one of those foods that most people can eat their own weight in; there is no such thing as too many wings! A slow cooker will keep the wings warm and bathed in sauce, but the meat needs to be browned ahead of time. Although this is a two-step process, the end result is easy for entertaining or for a weeknight meal.

3 pounds chicken wing drumettes

¼ cup olive oil

1½ teaspoons salt

1 teaspoon sweet paprika

½ teaspoon freshly ground black pepper

SAUCE

1 cup honey

½ cup soy sauce

½ cup hoisin sauce

¼ cup rice wine (mirin) or dry sherry

2 cloves garlic, minced

1 teaspoon freshly grated ginger

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray. Turn the broiler on and preheat for 10 minutes.

put the wings, olive oil, salt, paprika, and pepper in a large mixing bowl and toss to coat the wings evenly. Arrange the wings on a rack in a baking sheet and broil until the wings are crispy on one side, about 5 minutes.

turn the wings and broil until crispy and browned, another 5 minutes

remove the wings from the oven. If you would like to do this step ahead of time, cool the wings and refrigerate for up to 2 days; otherwise, place the wings in the prepared cooker insert.

combine all the sauce ingredients in a mixing bowl and stir. Pour over the wings and turn to coat.

cover and cook on high for 3 hours, stirring twice during the cooking time to make sure the wings are cooking evenly.

serve from the cooker set on warm.

serves 6–8

Le Bambou Vietnamese Wings

For this recipe, I went back to my favorite Vietnamese restaurant in Del Mar, California, for a bit of what I call reconnaissance, trying to figure out what is in the addictive barbecue sauce they serve on chicken and pork. I think I’m close to the original with this recipe. These wings will have you licking your fingers, they are so good. Flavored with soy, brown sugar, ketchup, coriander, ginger, and Asian fish sauce (which you can find in the Asian section of the supermarket), I also use this sauce on pork and chicken for outdoor grilling.

3 pounds chicken wing drumettes

¼ cup olive oil

1½ teaspoons salt

1 teaspoon sweet paprika

Freshly ground black pepper

SAUCE

2 tablespoons vegetable oil

1 medium onion, cut into half rounds

½ cup ketchup

¼ cup soy sauce

½ cup firmly packed light brown sugar

2 cloves garlic, minced

1 teaspoon freshly grated ginger

1 teaspoon ground coriander

2 tablespoons Asian fish sauce (Nuoc Nam)

½ cup chicken broth

½ cup finely chopped fresh cilantro for garnishing

coat the insert of of a 5- to 7-quart slow cooker with nonstick cooking spray. Preheat the broiler for 10 minutes.

put the wings, olive oil, salt, paprika, and a generous grinding of pepper in a large mixing bowl and toss until the wings are evenly coated. Arrange the wings on a wire rack in a baking sheet and broil until the wings are crispy on one side, about 5 minutes.

turn the wings and broil until crispy and browned, an additional 5 minutes.

remove the wings from the oven. If you would like to do this step ahead of time, cool the wings and refrigerate for up to 2 days. Otherwise, put the wings in the prepared cooker insert.

combine all the sauce ingredients in a mixing bowl and stir. Pour the sauce over the wings and turn to coat.

cover and cook for on high for 3