Asian Glazed Wings - Slow Cooker

By Sharon T

These wings are first coated with a dry rub, then they are placed in the slow cooker for about 4 hours to render the fat.

Ingredients

• 1 T packed brown sugar
• 1 T ground ginger
• 1 1/2 T granulated garlic
• 1 tsp salt
• 1 tsp freshly ground pepper
• 4 pounds trimmed chicken wings, or 4 1/2 pounds untrimmed chicken wings (you will have to cut them at the joints and discard the wing tips if you use untrimmed wings)
• 1 C hoisin sauce
• 3 T rice vinegar
• 2 T Sriracha sauce
• Handful of thinly sliced green onions (optional)

Preparation

Step 1

Place the trimmed wings onto two dinner plates or a baking sheet.

Combine the dry ingredients and sprinkle them evenly over the wings. Rub the ingredients into the wings.

Place the wings into a 5 to 7 quart slow cooker and cook on low for 4 hours.

Combine the hoisin, rice vinegar, and Sriracha in a bowl.

Place a rack into a foil lined baking sheet and spray it with spray oil.

With tongs, place the wings onto the rack, and broil on one side for 5 minutes. Remove the sheet from the oven, turn the wings over, and broil for another 5 minutes.

Although they are best fresh from the broiler, they can be made in advance and are still awesome reheated the next day. Just ask my grandsons.