Sweet and sticky Slow Cooker Honey Glazed Chinese Chicken gets crispy from a brief stint under the broiler which makes them perfect for game day.
Update: 2/2/16- I make these in the slow cooker now and prefer that method all year round. No worrying about if they are cooked or not. No need to add a marinating time. Just throw it all in and let it cook! The flavor is killer on these! And to get them crisp you just but them under the broiler for 2-3 minutes per side and the skin crisps up very nicely!
I made this recipe for my family while I was at home for the summer. Instead of baking it in the oven I grilled it to keep the house cooler. The skin was nice and crisp and this sauce is really delicious, just the right balance of sweet with just a hint of spiciness. It was great served up with white rice and looked really great on the plate. This is one of those “fancy” dishes that look like they took a lot more work than they really did.
A few notes when changing the method of cooking. I forgot to cook these on a lower temperature on the grill so the outside was perfect but the inside was slightly underdone. I ended up having to put the chicken in the oven anyways which was a big bummer. We all need to make mistakes to learn from them and this was mine. So learn from my mistake and enjoy!
What’s been your biggest learning experience in the kitchen?
Slow Cooker Honey Glazed Chinese Chicken
- 1/2 cup teriyaki marinade
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 1/4 cup orange marmalade
- 3 lbs chicken drumsticks
- 1 green onion, thinly sliced (for garnish)
- Sesame seeds (for garnish)
Combine teriyaki sauce, hoisin sauce, honey, and orange marmalade in a slow cooker. Stir to combine.
Add chicken drumsticks to slow cooker and press down so they are covered with sauce.
Cook on low for 3-5 hours.
Remove chicken from slow cooker and place on a cookie sheet. Bake under broiler for 2-3 minutes per side to crisp up the chicken.
Sprinkle with green onions and sesame seeds.
Bake chicken at 350 degrees F for 1 hour, turning pieces over and basting with pan juices after 30 minutes. Sprinkle with green onion and sesame seeds before serving.