Slow Cooker Asian Style Wings with ginger, soy sauce, and Sriracha are a fantastic appetizer needing only 5 minutes of hands-on prep time!
Prep Time 5 minutesminutes
Cook Time 4 hourshours20 minutesminutes
Total Time 4 hourshours25 minutesminutes
Servings 18servings
Ingredients
36chicken wing pieces
¼cupolive oil
Salt and pepper
⅓cupsoy sauce
1teaspoonground ginger
2clovesgarlicminced
2green onionswhite and green parts, thinly sliced
1tablespoonhoney
1tablespoonhot chili saucesuch as Sriracha
1teaspoonsesame oil
1teaspooncanola oil
Garnish: sesame seeds and sliced green onions
Instructions
Preheat the broiler to its highest setting.
Arrange the wing pieces on a baking sheet. Drizzle liberally with olive oil and sprinkle with salt and pepper. Lightly toss the wings to distribute the oil and seasonings.
Broil on the top oven rack for 10 minutes. Turn the wings over and broil for an additional 10 minutes on the second side.
While the wings are broiling, prepare the sauce.
In a small bowl, combine all the remaining ingredients except garnish. Stir until well combined.
Place the wing pieces in a slow cooker and pour over the sauce.
Cook for 4-5 hours on low heat. Gently stir occasionally during the cooking time to distribute the sauce throughout the wings.
Garnish with sesame seeds and sliced green onions.
Notes
For a thicker sauce, add a cornstarch slurry near the end of the cooking time. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Slowly pour the cornstarch into the crockpot around the sides. Stir gently to combine. Cook an additional 30 minutes.
Store in an airtight container in the fridge for up to 4 days. May also be frozen for 6 months. To reheat, allow the frozen wings to thaw in the refrigerator and reheat in the microwave or in a very low oven.