Last week, I came home after work still undecided what to do with the chicken wings I bought. My family loves fried chicken wings but I was feeling tired and lazy that day. I wanted something easy and did not require frying. I found this perfect recipe that not only looked delicious but made use of a slow cooker as well. The chicken wings were slowly cooked in a sauce that consisted of familiar and easily accessible ingredients. They were cooked and ready to eat after 2 hours and 30 minutes. I prefer darker and crispier wings so I broiled them in the oven for 2 minutes on each side and then ate them with the sauce. They were really good and very tasty. My family did not even complain that they were not fried. Enjoy!
- 2.5 lbs chicken wings, a mixture of drummettes and wingettes
- 2 tbsp cornstarch
- Sesame seeds
- ⅓ cup soy sauce
- ⅓ cup balsamic vinegar
- ⅓ cup brown sugar
- ¼ cup honey
- 1 tsp Sriracha or more to taste
- 1 tsp ginger powder
- 1 tsp garlic powder
- 1 tsp onion powder
- In a large bowl, prepare sauce by whisking together soy sauce, balsamic vinegar, brown sugar, honey, Sriracha, ginger, garlic and onion powder.
- Place wings in slow cooker. Pour sauce and using a spoon, gently toss to combine. Cover and cook on low for 3-4 hours or on high for 1-2 hours.
- In a small bowl, whisk cornstarch in 2 tablespoons water; stir into the slow cooker. Cover and cook on high for another 30 minutes. Serve with the sauce. Alternately, for dark and crispier wings, place chicken pieces in a single layer on a rack set on a baking pan. Broil for 2-3 minutes, turn wings over and broil the other side for another 2 minutes. Transfer to a serving plate, pour some sauce over and sprinkle with sesame seeds.
- Serve and enjoy!
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