Slow Cooker Korean Chicken Wings
With fall in full swing and football on TV, we’ve been doing a lot of weekend slow cooking to develop the easiest and tastiest appetizer recipes we can. We love the simplicity of adding a few ingredients to a slow cooker and letting them benefit from long, slow cooking. Meanwhile, we’ll find our lucky jerseys and make a last-minute trip to the store for extra chips and soda.
Simply mix the sauce in the crock, then add the chicken wings to it. The wings will cook for a few hours, and you won’t have to tend to it again until the time is up. When the wings are done, place them under the broiler to crisp up the skin and they’re ready to serve.
These wings are great, especially for those who find spicy Buffalo wings too hot or intense. They have a mild-to-medium, sweet taste with a blend of Korean flavors like honey, soy, sesame and ginger. You can eat your fair share without burning your mouth, and you don’t even need a separate dipping sauce – though they are good with the traditional ranch or blue cheese side.
If you have leftovers, though we can’t imagine that’s possible, just save them in the fridge and reheat under the broiler the next day (Sunday followed by Monday night football, anyone?). They’ll be just as flavorful as they were the day before. Happy snacking, and we hope your team wins (unless they’re playing ours).
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Slow Cooker Korean Chicken Wings SERVES: 12
2014-09-21 12:38:33
Ingredients
3 Tablespoons cornstarch 2 Tablespoons lime juice 3/4 cup honey 1/2 cup soy sauce 1/3 cup sriracha sauce 1 Tablespoon sesame oil 1 Tablespoon grated ginger 4 garlic cloves, minced 4 pounds chicken wings, split at joints, tips removed 1/4 cup sliced green onions 1 to 2 Tablespoons toasted sesame seeds
Instructions
In slow cooker crock, stir cornstarch and lime juice until cornstarch is dissolved. Add honey, soy sauce, sriracha sauce, sesame oil, ginger and garlic. Mix until well blended. Add wings to crock. Stir until wings are coated with honey mixture. Cover and cook on HIGH for 2 hours or LOW for 4 hours. Line a shallow baking pan with aluminum foil and spray with nonstick cooking spray. Remove wings from sauce in crock and place on foil-lined baking pan. Pour sauce into small saucepan. Cook over medium heat until sauce is reduced and thickened. Heat broiler on HIGH. Broil wings for 18 to 20 minutes, turning and brushing with sauce, until wings are browned and crispy. Sprinkle with green onions and sesame before serving. Serve with additional sauce, if desired.
Everyday Good Thinking http://everydaygoodthinking.com/
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