Crock Pot Asian-Spiced Chicken Wings

By
The Grubwire
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0
370

Crock Pot Asian-Spiced Chicken Wings

  • 3 pounds Chicken Wings
  • 1 cup packed light brown sugar
  • 1 cup soy sauce
  • ½ cup ketchup
  • 2 tsp fresh ginger, minced
  • 2 cloves garlic, minced
  • ¼ cup dry sherry
  • ½ cup hoisin sauce
  • 1 tbsp fresh lime juice
  • 3 tbsp sesame seeds, toasted
  • ¼ cup green onions, thinly sliced

  1. Preheat broiler. Place chicken wings on broiler pan. Broil 4 to 5 inches from heat 10 minutes per side, or until wings are brown.

  2. Transfer wings to crock pot slow cooker

  3. Add sugar, soy sauce, ketchup, ginger, garlic, and sherry; stir thoroughly to coat wings.

  4. Cover; cook on low for 5 to 6 hours (HIGH 2 to 3 hours) or until the chicken wings are no longer pink, stirring once halfway through the cooking time to baste wings with sauce

  5. Remove wings from crock pot slow cooker. Reserve ¼ cup of cooking liquid and combine with hoisin sauce and lime juice. Sprinkle with sesame seeds and green onions before serving

Tip: For larger crock pots than 4 quarts, increase the amount of chicken wings to 5 pounds.