But what I love most about these chicken wings in the slow cooker is that they are a healthy chicken wing recipe (no deep frying in sight), sweetened with natural sugars (no refined sugar or oil), and virtually hands-off (thank you, Crock Pot).
Fresh chicken wings: When buying chicken wings at the grocery store, look for a party mix pack with both chicken drumsticks and flats. If the store only has whole chicken wings available, you’ll want to halve them at the joint and remove the wingtip when you get home. Frozen wings can also be used, but you will have to thaw them overnight in the fridge. Ginger: Don’t be shy with the ginger. The recipe card states 3 tablespoons of fresh ginger (2-inch piece), and that is intentional. Fresh ginger gives these sticky chicken wings a welcome spicy kick. Also, for best results, make sure your ground ginger for the glaze is fresh and fragrant. Garlic: A few fresh garlic cloves in the dry rub give it a nice punchy flavor. Feel free to add a pinch of garlic powder or onion powder to the glaze for extra savory flavor. Coconut sugar: Most recipes call for light or dark brown sugar, but I love coconut sugar here for its natural sweetness. That sweet and savory flavor just can’t be beat. Soy sauce: I used regular soy sauce, but if you prefer a low-sodium soy sauce, feel free to go for it. If you prefer no soy, swap it out for coconut aminos. Cayenne pepper: A nice kick of cayenne pepper gives it the spice we need. A few grinds of fresh black pepper would also be a nice addition. Water: Water thins out the glaze to a brushable consistency. Tomato paste: Tomato paste adds a special tang, depth, and color. I like to buy tomato paste in a squeeze tube or glass jar so that it lasts longer. Sesame seeds: Sesame seeds really ride home that Asian sticky chicken wings appeal and complement the flavors of soy, coconut, and ginger. Garnish: Garnish the wings with thinly sliced scallions for a punchy finish. Optional garnishes include fresh cilantro or a drizzle of hot sauce, like Sriracha sauce.
Storage: Leftover wings will keep in an airtight container lined with parchment paper for up to 4 days in the fridge. Reheat: Reheat the crockpot Asian chicken wings in a low oven, about 250 – 300 degrees F, for 10-15 minutes, or until warm. Setting the oven temperature lower than usual prevents the meat from overcooking.
With that being said, I love to serve these alongside a plethora of finger foods, snacks, and appetizers, including:
Chips and Dip: Set out a big bowl of chips and some dips, like Cherry Tomato Salsa and 4-ingredient Guacamole. Nachos: Give your food spread that much more crunch factor with Shredded Chicken Nachos. Chili: Nothing says football more than chili, and I love to make a big batch of Turkey Pumpkin Chili or Quinoa Chili. Cocktails: Really get the party started and serve with Pineapple Margaritas or Blueberry Margaritas.
This recipe is adapted from CooksCountry.com
