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Photo of Hoisin chicken drumettes by WW

Hoisin chicken drumettes

Total Time
6 hr 25 min
10 min
6 hr 15 min
Being cooked for so long means that the chicken will fall straight off the bone and every mouthful will deliver and explosion fresh Asian herbs and spices. We dare you to try eating this without using your fingers!


Skinless chicken wing, raw

700 g, (Buy 800g drumettes), skin removed, fat trimmed

Hoisin sauce

cup(s), (80ml)

Soy sauce

2 tbs

Freshly squeezed orange juice

¼ cup(s), (60ml)

Fresh ginger

1 tsp, finely grated


2 clove(s), crushed

Fresh red chilli

1 whole, finely chopped

Fresh coriander

cup(s), plus extra to serve

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, turning, in batches, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
  2. Combine hoisin and soy sauces, juice, ginger, garlic and chilli in a jug. Pour over chicken. Cook, covered, on low for 6 hours (or high for 3 hours).
  3. Transfer chicken to a plate and cover to keep warm. Place sauce in a medium saucepan. Skim any oil from surface of sauce. Bring to the boil. Boil, uncovered, for 5 minutes or until slightly thickened. Stir in chopped coriander. Serve chicken drizzled with sauce and topped with extra coriander.


SERVING SUGGESTION: Steamed bok choy and snow peas, plus steamed jasmine rice. TIP: Chicken drumettes are the largest, meaty section of the wing.