SLOW-COOKER STICKY CHICKEN WINGS
My neighbor once shared these slow-cooker sticky chicken wings with me at a potluck, and they have been a family favorite ever since. —Jo Vanderwolf, Lillooet, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 3h20m
Yield about 40 pieces.
Number Of Ingredients 5
Steps:
- Using a sharp knife, cut through the 2 wing joints; discard wing tips. Place remaining wing pieces in a 4- or 5-qt. slow cooker. Stir in barbecue sauce, soy sauce and 1/4 cup chopped green onions. Cook, covered, on high 3-4 hours or until tender. Sprinkle with sesame seeds and remaining green onions.
Nutrition Facts : Calories 68 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 452mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein.
SLOW-COOKER CHICKEN WINGS
The key to these super flavorful, tender wings is cooking them low and slow in a sticky-sweet Chinese-style BBQ sauce. A quick trip under the broiler gives them a crispy char -- just like at your favorite wing joint.
Provided by Food Network Kitchen
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the chicken wings in a 6-quart slow cooker and sprinkle with 1 teaspoon salt. Mix together the honey, hoisin, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl or measuring cup. Pour the sauce over the wings and toss to mix. Cover and cook on high, stirring occasionally, until the wings are cooked through and tender and the sauce is slightly thickened, about 2 hours and 30 minutes.
- Preheat the broiler to high. Line a baking sheet with aluminum foil. Transfer the wings to the baking sheet using tongs or a slotted spoon. Drizzle about 1/2 cup of the sauce over the wings; discard any remaining sauce. Broil, flipping the wing halfway through, until golden, about 6 minutes. Sprinkle with the scallions and serve warm.
SLOW COOKER STICKY CHICKEN
Make and share this Slow Cooker Sticky Chicken recipe from Food.com.
Provided by grandma2969
Categories Chicken
Time P1DT8h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- mix the first 8 ingredients together; rub chicken all over with mixture.
- place chicken in a resealable plastic zipping bag and refrigerate overnight.
- the next morning, sprinkle onion in the bottom of a slow cooker -- place chicken on top --
- heat on low setting for 8 hours.
Nutrition Facts : Calories 473, Fat 31.5, SaturatedFat 9, Cholesterol 155.2, Sodium 2472.8, Carbohydrate 6.4, Fiber 1.5, Sugar 2.2, Protein 39.3
BEST STICKY CHICKEN WINGS
For this recipe I strongly suggest to use fresh not frozen thawed wings as frozen will hold in too much water --- you may use 2 tablespoons minced fresh garlic in place of garlic powder but the fresh garlic tends to burn while cooking, the choice is up to you or you may use both the powder and fresh garlic, the butter will firm up only slightly when chilled but will melt and blend in with the other ingredients when baked --- plan ahead the wings need to marinate a minimum for 8-24 hours, overnight is better -- these wings are delicious!
Provided by Kittencalrecipezazz
Categories Chicken
Time 8h25m
Yield 2 pounds wings
Number Of Ingredients 9
Steps:
- In a large bowl mix together first 8 ingredients until well combined.
- Add in wings; toss to coat (make certain to cover the wings completely with the sauce).
- Refrigerate for 8-24 hours (24 hours is better).
- Set oven to 350°F.
- Set oven rack to lowest position.
- Place the wings on a large greased jelly-roll pan.
- Bake for about 25-30 minutes or until cooked through.
- OPTIONAL: for a crispy skin broil under broiler heat for about 4 minutes (can turn if desired).
Nutrition Facts : Calories 1968.5, Fat 119.1, SaturatedFat 49.5, Cholesterol 471.6, Sodium 9494.5, Carbohydrate 126.5, Fiber 1.5, Sugar 117.6, Protein 100
EASY SLOW COOKER CHICKEN WINGS
Chicken wings slow cooked with a spicy tangy sauce mixture which includes chili sauce, chili powder lemon juice and molasses!
Provided by sal
Categories Appetizers and Snacks Spicy
Time 5h5m
Yield 8
Number Of Ingredients 10
Steps:
- Place chicken in slow cooker. In a medium bowl combine the chile sauce, lemon juice, molasses, Worcestershire sauce, hot pepper sauce, salsa, chili powder, garlic powder and salt. Mix together and pour mixture over chicken.
- Cook in slow cooker on Medium Low setting for 5 hours.
Nutrition Facts : Calories 284 calories, Carbohydrate 13.7 g, Cholesterol 65.5 mg, Fat 15.3 g, Fiber 0.4 g, Protein 22.4 g, SaturatedFat 4.3 g, Sodium 720.1 mg, Sugar 6.5 g
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5/5 (1)Category Slow Cooker RecipeCuisine Asian CuisineCalories 573 per serving
- To make the rub, process the ginger, garlic, 1/4 cup sugar, 1-tablespoon soy sauce, and 1/4 teaspoon cayenne pepper in a food processor until finely ground. Transfer it into the bowl of the slow cooker.
- Add the wings into the slow cooker, and cook for 3-4 hours in the low-heat setting (or until the chicken is tender). When cooked, fish them out of the slow cooker and allow them to cool for 15-20 minutes. Discard the juices.
- Adjust the oven rack in the lower middle section and turn the broiler on. Line inside of a baking sheet with aluminum folio (for easy cleaning purposes) and set a wire rack in it. Generously spray it with vegetable spray.
- To make the glaze: Whisk together 1/2 cup brown sugar, rest of the soy sauce, water, tomato paste, and 1/2 teaspoon cayenne pepper in a bowl. Pour half of the mixture over the chicken and give it a big toss, making sure that they are all coated with the glaze.
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- Mix the ingredients for the marinade in a zip-top bag. Prep the chicken wings as necessary, cutting into drumettes and wingettes; save the tips for another use. Add to the zip-top bag, close, and squish around gently to mix. Marinate in the refrigerator for 1 hour.
- Meanwhile, make the sauce. Dissolve the corn starch into the vinegar in a small bowl. Combine the mixture with other ingredients in a saucepan over medium-low heat. Heat mixture, stirring frequently, until it reaches a boil.
- Remove the chicken wings from the marinade and add to your slow-cooker with half of the sauce. Cover the remaining sauce and refrigerate. Set slow-cooker to high for 2.5-3 hours.
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From sixsistersstuff.com
Cuisine AmericanCategory Main CourseServings 6Total Time 4 hrs 40 mins
- In a sauce pan add the honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, sriracha and season to taste with black pepper. Bring the mix to a boil, then lower the temperature and simmer for 5 minutes (until the sugars have dissolved and the sauce is beginning to thicken). Remove from heat and allow to cool for a few minutes.
- Spray the crock pot with nonstick cooking spray and place the chicken inside. Pour the sauce over the chicken and move the chicken around a bit with tongs so that it is completely coated with sauce. Put the lid on and cook on high for 4 hours, flipping chicken a couple of times during the cooking process.
- Once finished cooking, remove the chicken pieces and place on a plate. In a small bowl, mix together the cornstarch and water, then pour into the crock pot with the leftover sauce. Mix together well, place chicken back into the slow cooker, and let cook for about 10 minutes (or until the sauce starts to thicken up*). Just before serving, sprinkle with torn cilantro leaves and sesame seeds.
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