Slow Cooker Sweet Sticky Chicken Wings For Game Day Recipes

SLOW-COOKER STICKY CHICKEN WINGS

Steps:

• To make the rub, process the ginger, garlic, 1/4 cup sugar, 1-tablespoon soy sauce, and 1/4 teaspoon cayenne pepper in a food processor until finely ground. Transfer it into the bowl of the slow cooker.
• Add the wings into the slow cooker, and cook for 3-4 hours in the low-heat setting (or until the chicken is tender). When cooked, fish them out of the slow cooker and allow them to cool for 15-20 minutes. Discard the juices.
• Adjust the oven rack in the lower middle section and turn the broiler on. Line inside of a baking sheet with aluminum folio (for easy cleaning purposes) and set a wire rack in it. Generously spray it with vegetable spray.
• To make the glaze: Whisk together 1/2 cup brown sugar, rest of the soy sauce, water, tomato paste, and 1/2 teaspoon cayenne pepper in a bowl. Pour half of the mixture over the chicken and give it a big toss, making sure that they are all coated with the glaze.
• Arrange wings, skin side up, on the rack. Broil them for 10-15 minutes until they are lightly charred on the outside. Flip wings, brush the other side with the rest of the glaze, and continue to broil for another 3 to 4 minutes.
• Transfer them to a large plate and garnish it with chopped scallion and sesame seeds. Serve immediately.

SLOW-COOKER CHICKEN WINGS

Steps:

• Put the chicken wings in a 6-quart slow cooker and sprinkle with 1 teaspoon salt. Mix together the honey, hoisin, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl or measuring cup. Pour the sauce over the wings and toss to mix. Cover and cook on high, stirring occasionally, until the wings are cooked through and tender and the sauce is slightly thickened, about 2 hours and 30 minutes.
• Preheat the broiler to high. Line a baking sheet with aluminum foil. Transfer the wings to the baking sheet using tongs or a slotted spoon. Drizzle about 1/2 cup of the sauce over the wings; discard any remaining sauce. Broil, flipping the wing halfway through, until golden, about 6 minutes. Sprinkle with the scallions and serve warm.

BOMBAY CHICKEN WINGS

Steps:

• Combine chicken wings, vegetable oil, soy sauce, green onion, garlic, curry powder, turmeric, and black pepper in a resealable plastic bag. Squeeze out the air, seal bag, and refrigerate at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread chicken wings into a large baking dish.
• Bake in the preheated oven until wings are browned, about 25 minutes.

SLOW-COOKER STICKY CHICKEN WINGS

Steps:

• Using a sharp knife, cut through the 2 wing joints; discard wing tips. Place remaining wing pieces in a 4- or 5-qt. slow cooker. Stir in barbecue sauce, soy sauce and 1/4 cup chopped green onions. Cook, covered, on high 3-4 hours or until tender. Sprinkle with sesame seeds and remaining green onions.

SLOW COOKER STICKY CHICKEN WINGS

Steps:

• In a large bowl, whisk together soy sauce, balsamic vinegar, brown sugar, honey, garlic, Sriracha, ginger powder, pepper and onion powder. Place wings into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours. In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened. Preheat oven to broil. Line a baking sheet with foil. Place wings onto the prepared baking sheet and broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately with remaining sauce, garnished with sesame seeds and cilantro, if desired.