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
Preheat broiler. Place chicken wings on broiler pan. Broil 4 to 5 inches from heat 10 minutes per side, or until wings are brown.
Transfer wings to crock pot slow cooker
Add sugar, soy sauce, ketchup, ginger, garlic, and sherry; stir thoroughly to coat wings.
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
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.