This deliciously different game day recipe makes use of a really helpful appliance, the slow cooker. My husband and I were a bit slow on the uptake with regard to slow cookers. Honestly we bought one about 7 years ago, used it once or twice, and actually had it in our “donate” box until my son came along and all of a sudden, the slow cooker came in from the garage and we asked ourselves what we had been thinking by shunning it for all those years! So I was very excited when Slow Cooker Revolution Volume 2 was one of the lightning deals on Amazon recently and I managed to snag a copy for almost half price. This is the first recipe we’ve tried from this book and based on our success, I imagine there will be more to come.
These glazed wings are a slight departure from your standard Buffalo wings. They’re sweet thanks to plenty of hoisin sauce but a bit of Sriracha packs just the right amount of spice. This recipe doesn’t lend itself to starting in the morning and leaving it in the slow cooker all day for dinner like some others do. You could do that, but it only needs to be in the slow cooker for about 3 to 4 hours so it’ll just spend most of the day hanging out if you start it before work. I think it lends itself better to a weekend treat. If you prep it after brunch you’ll have wings ready in plenty of time before kickoff.
The technique was a little different from other slow cooker wings I’ve made in the past. We first coated the chicken wings with a flavorful dry rub and cooked them on low for a few hours. I expected them to be dried out from cooking them without added liquid, but that wasn’t the case at all. After that, we broiled them on a baking sheet for 10 minutes, until they were nice and crispy on the outside.
I took them out from the broiler, brushed them with a hoisin-rice vinegar-Sriracha sauce and broiled some more, flipping halfway through to brush again. A final coat of sauce after broiling made sure the wings were sticky and delicious.
Serve with eggrolls for some themed appetizers or serve with rice for an anytime entree.
-Using split wings will save you some time. You can certainly split whole wings yourself, like we did, but it would have been faster not to
-If you use Lee Kum Kee Hoisin sauce, it comes in an 8.5 ounce jar. Just use the whole jar, then you don’t need to measure, it’s close enough to a cup.
Asian Glazed Wings (adapted with minimal changes from Slow Cooker Revolution Volume 2)
1 tablespoon packed light brown sugar
1 tablespoon ground ginger
1 1/2 teaspoons granulated garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pounds split chicken wings
1 cup hoisin sauce
3 tablespoons rice vinegar
1 tablespoon Sriracha sauce
nonstick cooking spray
green onions, for garnish (optional)
1. In a small bowl, combine the brown sugar, ginger, garlic, salt, and pepper. Rub the mixture over the chicken wings and place them in a 5 1/2 to 7 quart slow cooker. Cover and cook on low for 3 to 4 hours, until the chicken is tender and cooked through.
2. Adjust the top oven rack so it is about 10 inches from the broiler and heat the broiler. Place a metal rack on top of an aluminum foil lined baking sheet and spray with nonstick spray. Transfer the chicken wings to the rack and broil for about 10 minutes until crisp, flipping the wings halfway through. Discard the liquid in the crock pot.
3. While the chicken is broiling, combine the hoisin sauce, rice vinegar, and Sriracha in a bowl. After the first 10 minutes of broiling, remove the wings from the oven and brush with about 1/3 of the sauce. Return to the oven for another 5 minutes. Turn the wings over, brush with another 1/3 of the sauce and broil for 5 more minutes. Remove from the oven, brush with the remaining sauce. Garnish with green onions, if desired, and serve.