If you are like me, chicken wings are one of those things you just can’t get enough of. Then there’s my husband who would eat them every night if he could. Even the kids enjoy the non spicy wings now so there’s rarely any left when we make them as it becomes #BattleWings in our house.
When I fry the wings I tend to do it outside on the burner of our BBQ to avoid grease splatter. When winter approaches here in Canada and temperatures drop to low to BBQ I have to find new ways to create recipes as the grease splatter drives me a little crazy. Anyone else?! As a chicken wing lover I do prefer my wings to be crispy vs fatty and as such I’ve been challenged with baking them as they never crisp up the way I like them.
We use chicken wings to help make our gravy when ever we roast a turkey. I happened to have a handful left over taking up space in the fridge so I tossed them with some of my favourite ingredients and into the slow cooker. They were done in a little over 2 hours with a little added time for a good broil. So good. I even saved some for the family to try when they got home later (such a good mom/wife, right?!)
These wings are so moist they practically fall off the bone but still have a nice crisp on the outside. I can see this is the beginning of a slow cooker chicken wing love affair!
Here’s how we did it.
- 20 chicken wings, tips removed
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 tsp ginger, freshly grated
- 1 tsp sesame oil
- In a large bowl mix together soy sauce, brown sugar, ginger, a pinch of pepper and sesame oil.
- Add chicken wings and stir to coat.
- Pour all into oval slow cooker.
- Cook on high for 2- 2.5 hours.
- Preheat oven to broil.
- Remove from slow cooker and place on baking sheet with a rack.
- Broil for 5 minutes, turn chicken wings over and broil for another 5 minutes. Watch them carefully.
- Serve with a little of the slow cooker sauce drizzled over top.