Slow Cooker Teriyaki Chicken Wings

By á-46

These slow cooker chicken wings are broiled and then slow cooked in an Asian-style sauce mixture. I add chili garlic paste — or sambal — to the sauce mixture for some heat, but that is optional. You could use crushed red chili flakes or cayenne for heat as well.

Ingredients

• 3 pounds chicken wings (about 16 wings)
• kosher salt and freshly ground black pepper
• 1 large onion, chopped
• 1 cup soy sauce
• 1 cup brown sugar
• 1/4 cup dry sherry
• 1 tablespoon chili garlic paste or sauce (sambal), optional
• 2 teaspoons ground ginger
• 2 cloves garlic, minced
• 4 Servings

Details

Preparation time 140mins

Preparation

Step 1

Rinse chicken wings; pat dry. Cut off and discard wing tips then cut each wing at the joint to make two sections. Sprinkle wing pieces with salt and pepper; place wings on an lightly oiled broiler pan. Broil about 4 inches from the heat for 8 to 10 minutes on each side, or until chicken wings are nicely browned. Transfer chicken wings to the slow cooker.

In a bowl, combine chopped onion, soy sauce, brown sugar, sherry, chili paste (if using), ginger, and minced garlic.

Pour sauce over chicken wings. Cover and cook on LOW for about 4 hours or on High for about 1 1/2 to 2 1/2 hours. Stir the chicken wings once about halfway through cooking. Serve directly from slow cooker with the temperature on LOW or WARM.

Makes about 32 wing pieces.