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Slow Cooker Asian Glazed Chicken Wings * *

Slow Cooker Asian Glazed Chicken Wings

  • Cooking Time:

    3–4 hours
  • Servings:

    10

Ingredients

6 lbs. chick­en wings
1 c. low-sodi­um soy sauce
1/4 c. orange juice
1/2 c. pineap­ple juice
1/4 c. hon­ey
1/4 c. packed brown sug­ar
1 c. hon­ey BBQ sauce
1/4 c. sliced green onions
1 T. minced, fresh gin­ger
4 gar­lic cloves, minced
1/2 c. hoisin sauce (driz­zle for gar­nish)


Slow Cook­er Asian Glazed Chick­en Wings are the per­fect appe­tiz­er for tail­gat­ing, Super­bowl, or Potluck!  An ooey-gooey-sticky chick­en wing snack!

  1. Place chick­en wings on a foil-lined bak­ing sheet.
  2. Broil the chick­en wings for 2 min­utes then flip and broil anoth­er 2 min­utes — this option­al step will add a nice tex­ture to the wings.
  3. Place browned wings in a 6 or 7  Quart slow cook­er.
  4. Mix togeth­er remain­ing ingre­di­ents except hoisin sauce in a medi­um saucepan over medi­um-high heat.  Whisk con­stant­ly until sauce comes to a boil. Remove from heat and pour over wings in the slow cook­er.
  5. Cov­er and cook on LOW for 3–4 hours.
  6. When fin­ished cook­ing care­ful­ly stir wings in slow cook­er to dis­trib­ute sauce. (they will be very ten­der)
  7. Serve with hoisin sauce on the side.

NOTE:  Gar­nish with toast­ed sesame seeds and/or green onions, if desired.

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”

Love,
Jenn

Asian glazed chicken wings

 

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Alisa
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Alisa

Good after­noon,

I was won­der­ing, for the Asian Glazed Chick­en Wings, would sub­sti­tut­ing toma­to sauce for the ketchup make a dif­fer­ence. There are mem­bers of my fam­i­ly that don’t care for the taste of ketchup.

Jennifer
Guest
Jennifer

Do u have to defrost the wings if frozen? Or can i just broil them frozen? Thanks.

Amber
Guest
Amber

Hey, this looks won­der­full! I was won­der­ing about your thoughts on using chick­en breast chunks instead of wings? Broil and cook them the same?

Lori
Guest
Lori

How much chick­en breast would I need if I sub­sti­tut­ed it for the wings?

Patty
Guest
Patty

My hus­band is extreme­ly aller­gic to Pineap­ple. What could I use inside of Pineap­ple?

Fran
Guest
Fran

The wings came out good. But the pic­ture is very mis­lead­ing. There was noth­ing sticky about the sauce. Please be hon­est about your tech­nique.

mizzloyalty
Guest
mizzloyalty

Hi, i was won­der­ing what size crock pot you used, i have a 5 qt pro­gram­ma­ble crock pot. Also do you think they will be bet­ter if I take them out once done putting them into the broil­er?

Cindy
Guest
Cindy

Tried this for the first time tonight… The pic­ture is deceiv­ing. That doesn’t even look like Chick­en Wings, Looks like Nuggets… and Bread­ed? The sauce turned out real­ly thin.… Would not stick to the chick­en. I want the sticky on the chick­en as well as my fin­gers. Sor­ry but I’m not hap­py. 2 thumbs down!

Cindy
Guest
Cindy

I meant to click 1 STAR *AWFUL* Sure wish u had to Replace/Refund the 6 lbs. of wast­ed chick­en. Not even chick­en is cheap these days.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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