These slow cooker Asian glazed wings made me a rock star in the eyes of my grandkids. Yes, I'm a grandmother (Don't judge. It's the best job ever).
My only question: How do you get a six year old to stop wiping his hands on his shirt while eating wings coated with a delicious sticky sauce? The piles of wet towels I provided didn't seem to help. Boys. I had some 'splaining to do when I returned him to his mom.
These wings are first coated with a dry rub of brown sugar, ginger, garlic, salt, and pepper. Then they are placed in the slow cooker for about 4 hours to render the fat. No other liquid is added.
Next, they are broiled to get crispy, brushed with a hoisin and Sriracha glaze, and finally broiled again. Crazy good.
Slow Cooker Asian Glazed Wings
1 T packed brown sugar
1 T ground ginger
1 1/2 T granulated garlic
1 tsp salt
1 tsp freshly ground pepper
4 pounds trimmed chicken wings, or 4 1/2 pounds untrimmed chicken wings (you will have to cut them at the joints and discard the wing tips if you use untrimmed wings)
1 C hoisin sauce
3 T rice vinegar
2 T Sriracha sauce
Handful of thinly sliced green onions (optional)
- Place the trimmed wings onto two dinner plates or a baking sheet.
- Combine the dry ingredients and sprinkle them evenly over the wings. Rub the ingredients into the wings.
- Place the wings into a 5 to 7 quart slow cooker and cook on low for 4 hours.
- Combine the hoisin, rice vinegar, and Sriracha in a bowl.
- In your oven, position a rack 10 inches below the broiler.
- Place a rack into a foil lined baking sheet and spray it with spray oil.
- With tongs, place the wings onto the rack, and broil on one side for 5 minutes. Remove the sheet from the oven, turn the wings over, and broil for another 5 minutes.
- Brush the wings with the sauce, and broil for 3 to 5 minutes. Turn the wings over, brush with the sauce, and broil for another 3 to 5 minutes.
- Brush with any remaining sauce.
- Garnish with optional green onions.
Although they are best fresh from the broiler, they can be made in advance and are still awesome reheated the next day. Just ask my grandsons.
This recipe was adapted from Slow Cooker Revolution, Volume 2.