These slow cooker chicken wings are broiled and then slow cooked in an Asian-style sauce mixture. I add chili garlic paste — or sambal — to the sauce mixture for some heat, but that is optional. You could use crushed red chili flakes or cayenne for heat as well.
The recipe is easily scaled up for a crowd. Make them for a party or tailgating event.
- 3 pounds chicken wings (about 16 wings)
- Dash kosher salt
- Dash freshly ground black pepper
- 1 large onion (chopped)
- 1 cup soy sauce
- 1 cup brown sugar
- 1/4 cup dry sherry
- 1 tablespoon chili garlic paste or sauce (sambal), optional
- 2 teaspoons ground ginger
- 2 cloves garlic, minced
- Rinse chicken wings; pat dry.
- Cut off and discard wing tips then cut each wing at the joint to make two sections.
- Sprinkle wing pieces with salt and pepper; place wings on a lightly oiled broiler pan.
- Broil about 4 inches from the heat for 8 to 10 minutes on each side, or until chicken wings are nicely browned. Transfer chicken wings to the slow cooker.
- In a bowl, combine chopped onion, soy sauce, brown sugar, sherry, chili paste (if using), ginger, and minced garlic. Pour sauce over chicken wings.
- Cover and cook on LOW for about 4 hours or on High for about 1 1/2 to 2 1/2 hours.
- Stir the chicken wings once about halfway through cooking.
- Serve directly from slow cooker with the temperature on LOW or WARM.
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|Nutritional Guidelines (per serving)|
|Total Fat||46 g|
|Saturated Fat||13 g|
|Unsaturated Fat||18 g|
|Dietary Fiber||2 g|