Asian Chicken Wings

Preparation Method

1. In a large bowl, combine honey, garlic-chile sauce, lime zest, lime juice, soy sauce, ginger, garlic and salt. Add wings, tossing to coat.
2. Place wings and sauce in the Multi-Function Cooker. Cover and set the Multi-Function Cooker to 1 Program, LOW for 3 hours. Press Start.
3. Preheat broiler with oven rack 3 inches from heat. Line a rimmed baking sheet with foil. Place cooked wings on prepared pan. Broil until browned, 3-4 minutes per side.
4. Set the Multi-Function Cooker to Saute/Sear Mode, HIGH. In a small bowl, stir together 3 tablespoons (45 grams) water and cornstarch. Add cornstarch mixture to the sauce in Multi-Function Cooker while wings are broiling. Cook until sauce is thickened, about 10 minutes. Return wings to sauce; toss to coat. Top with green onion and sesame seeds, if desired.

Variations

HONEY AND RED PEPPER-GLAZED CHICKEN WINGS

Make as directed, omitting garlic-chile sauce and ginger. Add 1 cup (308 grams) red pepper jelly, 2 tablespoons (30 milliliters) fresh lemon juice and ¼ teaspoon crushed red pepper. 

SOY-GINGER-GLAZED CHICKEN WINGS

Make as directed, omitting honey and garlic-chile sauce. Add ½ cup (160 grams) ginger preserves, 2 tablespoons (28 grams) unsalted butter and  1 tablespoon (6 grams) ground ginger. 

Pro Tip

These wings are a blank canvas for your flavor of choice. Experiment with different sauces and spices to see what you like best.

Products Used in this Recipe

Multi-Function Cooker