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’s all in every time wing night happens.
When I fry the wings I tend to do it outside on the burner of our BBQ to avoid grease splatter. I do not have a deep fryer and really do not want one. 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. 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 and I always end up with a few leftover in the freezer allowing me the opportunity to play. These wings were tossed with some of my favourite ingredients and added to our slow cooker or they can be done in the Instant Pot.
In a little over two hours the wings were perfectly cooked with a little added time for a good broil in the oven.
These wings are so moist they practically fall off the bone but still have a nice crisp on the outside.
Here’s how we do it.
- 20 chicken wings tips removed
- 1/4 cup soy sauce
- 1/4 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.