Slow Cooker Korean-Style Chicken Wings
Products: 6 Quart Slow Cookers
There’s so much more to wings than Buffalo-style. Try these Korean wings that are sticky, sweet, crisp and a bit spicy thanks to a favorite Asian condiment - sriracha. Read more about slow cooker wings on our Everyday Good Thinking blog.
3 tablespoons cornstarch
2 tablespoons lime juice
3/4 cup honey
1/2 cup soy sauce
1/3 cup sriracha
1 tablespoon sesame oil
1 tablespoon grated ginger
4 garlic cloves, minced
4 pounds chicken wings, split at joints, tips removed
1/4 cup sliced green onions
1 to 2 tablespoons toasted sesame seeds
- In slow cooker crock, stir cornstarch and lime juice until cornstarch is dissolved.
- Add honey, soy sauce, sriracha, sesame oil, ginger and garlic. Mix until well blended.
- Add wings to crock. Stir until wings are coated with honey mixture.
- Cover slow cooker and cook on HIGH for 2 hours or LOW for 4 hours.
- Line a shallow baking pan with aluminum foil and spray with nonstick cooking spray.
- Remove wings from sauce in crock and place on foil-lined baking pan.
- Pour sauce into small saucepan. Cook over medium heat until sauce has reached a boil and is thickened.
- Heat broiler on HIGH.
- Broil wings for 18 to 20 minutes, turning and brushing with sauce, until wings are browned and crispy.
- Sprinkle with green onions and sesame seeds before serving. Serve with additional sauce, if desired.