|Nutritional Guidelines (per serving)|
|Servings: 32 wing pieces (4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 46g||59%|
|Saturated Fat 13g||64%|
|Total Carbohydrate 73g||27%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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
Pat chicken wings 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.