Slow cooker Asian BBQ chicken wings

Given that  it’s Super Bowl Sunday, what more do you need than a large platter of these! The meat literally drops off the bones and the sauce…. what can I say???

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4-1/2 lb. chicken wing drumettes, winglets, or both
8 medium scallions, thinly sliced
1 cup hoisin sauce
3 tbsp Asian sesame oil
1-1/2 tbsp minced fresh ginger
1-1/2 tbsp sambal oelek
2-1/2 tbsp cider vinegar
Asian chile oil (optional)

Chicken wings are often sold divided into drumettes and winglets—buy either (or both) according to your preference. If you buy whole wings and cut them into pieces yourself, you’ll need about 5 lb. to start.

In a 5- to 6-quart slow cooker, stir the chicken wings, all but 2 tbsp of the scallions, the hoisin sauce, sesame oil, ginger, and sambal oelek until the wings are evenly coated. Cover and cook until the wings are cooked through, but not falling off the bone, 2-1/2 hours on high or 4 hours on low. (The wings can stay on the keep-warm setting for up to 1 hour.)

Use tongs to transfer the chicken wings to a large foil-lined rimmed baking sheet. Strain the sauce into a fat separator and set aside for a few minutes. Pour the defatted sauce into a 2-quart saucepan, add the vinegar, and boil over high heat, stirring occasionally, until reduced by half, about 15 minutes.

Position a rack 4 inches from the broiler element and heat the broiler on high. Brush the wings with the sauce and broil until browned, about 3 minutes. Turn the wings over, brush them again, and broil until browned and crisp, about 3 minutes more. Brush with the sauce once more before serving, topped with the remaining 2 Tbs. scallions and drizzled with the chile oil, if using. Serve any remaining sauce on the side for dipping.


Easy Asian pork in lettuce cups

I love wrapping food in lettuce cups and usually I use ground turkey or chicken, but this recipe is with strips cut from a pork tenderloin, marinated and cooked. It’s such a fun dish to serve as a starter and let everyone fill their own lettuce cups.


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Serves 2 or 4 but can be easily augmented.

The marinade
2 tbsp hoisin sauce
2 tbsp dry sherry
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp dark (toasted) sesame oil
1 tbsp Asian chile sauce
3 cloves garlic, minced
3 to 4 green onions, white and green parts chopped

The other ingredients
1lb fresh pork tenderloin, silver skin removed
1/3 cup pine nuts
1 head iceberg lettuce (I actually buy 2, incase the leaves tear as I’m separating them)
2 tbsp peanut or safflower oil
1/2 cup hoisin sauce

To prepare the marinade, in a large bowl combine all the ingredients and mix well. Cut the pork into matchstick pieces, add to the marinade and stir to coat evenly. Cover and refrigerate for at least 2 hours and up to 8 hours.
Preheat the oven to 325F. Spread the pine nuts on a small baking sheets and roast until they turn golden, about 8 minutes.
Gently separate the lettuce leaves to use as cups. Cut the larger leaves in half. The lettuce leaves can be refrigerated until you’re ready to cook the meat.

Place a wok or saute pan over high heat and when it’s hot, add the oil. When the oil is hot, add the pork, stir and toss for 3 minutes until it loses it’s pink color. Stir in the pine nuts.
Transfer to warmed dinner plates and serve at once, accompanied by the lettuce cups and hoisin sauce.
To assemble, place a small amount of hoisin sauce in each lettuce cup, add some pork and eat in your hand

Easy hoisin glazed salmon

We eat a lot of salmon and I always try to buy wild salmon. This is gorgeous served with steamed rice and roasted or steamed asparagus. It’s very healthy and low in calories and packed with Asian flavors. Easy for a crowd too.


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Serves 4
½ cup low sodium soy sauce
½ chicken broth or water
¼ cup Hoisin sauce
2-3 cloves garlic
1 1-inch piece fresh ginger
2 tablespoons honey
2 limes
1 lb. salmon – wild caught if you have access to it
1 tablespoon sesame oil
toasted sesame seeds for topping

To make the hoisin glaze, puree the soy sauce, water/stock, hoisin, garlic, ginger, honey, and juice of one lime in a blender or food processor. Transfer to a skillet over medium high heat. Simmer until the mixture reduces to a syrupy consistency that will stick to the salmon when brushed on. Remove from the heat.
Preheat the oven to 350 degrees. Cut the salmon into four pieces. Pour the sesame oil in a baking dish (I’d recommend nonstick) and arrange the salmon in the pan. Brush the salmon with the a thin layer of glaze, reserving the rest of the glaze for later. Bake for 12 minutes; remove from oven, brush with glaze again, and bake for another 12 minutes.
When the salmon is done (it will be firm and flake apart easily) remove from oven and brush with the glaze one more time before serving. Sprinkle with toasted sesame seeds if you want it to look extra nice
* This is also lovely served with a simple salad of spinach, grated carrots, edamame beans, cilantro, and dry roasted peanuts tossed with sesame oil, lime juice, salt, and a touch of honey.


Glazed orange-hoisin chicken

Thanks to Diane Rossen Worthington for this recipe.     Serves 4
It is so tasty and unusual with the fresh ginger giving it that unique flavor.
It is superb straight out of the oven and also great chilled and served for lunch.

Recommended wine –  Zinfandel,Syrah or Pinto Noir 

3 tbsp hoisin sauce
1 tsp chile paste with garlic
1/3 cup soy sauce
1 tbsp honey
1 tbsp dark sesame oil (the toasted one)
2 tbsps Dundee marmalade, if you can get it.
2 tbsp finely chopped fresh ginger

4lbs of chicken pieces, like thighs, drumsticks, breast…. I also use whole legs, including thighs.

2 tbsp finely chopped scallions
orange slices

1/ Combine all the marinade ingredients except the marmalade in a large non-aluminum bowl. Add the marmalade and whisk the marinade well. Taste for seasoning.

2/ Add the chicken quarters or pieces to the marinade and coat all the pieces evenly. Cover and marinate the chicken for 30 mins to 2 hours in the fridge, turning it once or twice.

3/ Preheat the oven to 425 degrees. Place the chicken pieces skin side up in a large shallow roasting pan and roast for about 50 -55 mins or until the chicken is golden brown. Baste it with the juices once or twice while it is roasting.

4/ To serve, remove the chicken from the pan and degrease the drippings. Arrange the chicken on a large serving platter, spoon some sauce over it and garnish with scallions and orange slices. Serve immediately if you are eating that day.

* Advance preparation- Can be prepared 1 day ahead and served chilled. Or prepare it 2 hours ahead through Step 2 and refrigerate