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Slow Cooker Asian Spiced Chicken Wings

Crock pot wings with delicious Asian flavors. The wings are broiled first to crisp up the skin, then they are slow cooked in a soy sauce mixture until done. To finish, they are drizzled with hoisin sauce and sprinkled with sesame seeds and green onions.
recipe at a glance
Rating: 5/5 5 stars
10 reviews
1 comment

ready in: 2-5 hrs
serves/makes:   4
  

recipe id: 20356
cook method: oven, crock pot
Asian Spiced Chicken Wings Recipe
photo by: CDKitchen Staff
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ingredients

3 pounds chicken wings
1 cup soy sauce
1 cup brown sugar
1/2 cup ketchup
2 teaspoons fresh ginger, minced
2 cloves garlic, minced
1/4 cup dry sherry
1/2 cup hoisin sauce
1 tablespoon fresh lime juice
3 tablespoons sesame seeds, toasted
1/4 cup green onions, thinly sliced

directions

Broil the chicken wings 10 minutes on each side or until browned. Transfer the chicken wings to the crockpot slow cooker. Add the remaining ingredients, except the hoisin sauce, lime juice, sesame seeds and green onions and stir thoroughly.

Cover; cook on LOW 5-6 hours or on HIGH for 2-3 hours. Stir once in the middle of cooking to baste the wings with sauce.

Remove the wings from the stoneware and reserve 1/4 cup of the juice in the slow cooker. Combine this juice with the hoisin sauce and lime juice.

Drizzle over the chicken wings. Before serving, sprinkle the wings with toasted sesame seeds and green onions and mix to coat evenly.

added by

Chrissy

nutrition

746 calories, 34 grams fat, 67 grams carbohydrates, 40 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



number of 5 star votes on this recipe
990%
number of 4 star votes on this recipe
110%
number of 3 star votes on this recipe
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number of unrated comments on this recipe1



CDKitchen Reviewed




REVIEW: recipe rating
The wings are delicious! The sauce that they cook in really imparts a lot of flavor and the drizzle of hoisin at the end sort of freshens it all up. Sticky and messy to eat, but delicious! Broiling the wings first really helps give them better texture than just cooking them in the sauce. Outstanding recipe!



Guest at CDKitchen.com



REVIEW: recipe rating
Making them today for the first time & with chicken enchaladas for dinner tonight.Can't wait to try them.



Guest at CDKitchen.com



REVIEW: recipe rating
I had this recipe in a Crock Pot cookbook and made it so many times that the recipe page had sticky food all over it! This recipe is a hit EVERY time I make it!!! I loaned it to a friend 2 years ago to copy and haven't seen it again..until now!! Thank you so much for posting! :) I can't wait to make it again!



Guest at CDKitchen.com
Jul 10, 2013

Katie
COMMENT:
Do you think I could broil the chicken ahead of time and combine the ingredients a day or 2 later in the crock pot? I want to make these for a weekend get away and want to minimize the amount of time in the kitchen while I'm there.



Guest at CDKitchen.com



REVIEW: recipe rating
LOVE LOVE LOVE this recipe!



Guest at CDKitchen.com



REVIEW: recipe rating
freaking amazing!!!!!!!!!!! :D



Guest at CDKitchen.com



REVIEW: recipe rating
These were so easy and delicious! I added a bit of red pepper flakes for a bit of spice and I used ground ginger because it's what I had on hand, but other than that, I wouldn't change a thing! I would like to broil them for a bit longer to brown them more (I think I only did 5-7 minutes per side) so I'll change that next time.

These fell off the bone so easily and were moist!!



Guest at CDKitchen.com



REVIEW: recipe rating
I made this for a pot luck, but switched out the wings for thighs and served over minute white rice - the sauce is so yummy and really makes a nice meal not just a wing appie - everyone went back for seconds and it was the only thing gone at the end of the night!



Guest at CDKitchen.com



REVIEW: recipe rating
I made these before a Super Bowl party and per one of the recommendations, I added orange juice instead of sherry (simply because I had OJ on hand and didn't want to buy any sherry) and I left them in the crock pot and just added the 3 remaining ingredients at the end. I must say, I don't think I've ever had so many rave reviews about a dish at a "potluck" like I had for these! Even kids came up to tell me that they were the best wings they had ever eaten. Like the other two reviewers, I'll definitely double the recipe next time I make it because I really don't think that made 15 or so servings.



Guest at CDKitchen.com



REVIEW: recipe rating
I made these for my friends New Years Eve party. I did double the receipe. They were delicious!Instead of using the Sherry, I used orange juice (non alcoholic version).
It worked perfect. Easy to make and just leave in the crock pot all day on slow cook 5 to 6 hours.



Guest at CDKitchen.com



REVIEW: recipe rating
Once in awhile I take a little something I cook to work for people I work with to try. I did double the recipe though. They loved the flavor.

If anyone wants to try chicken wings that are not spicy hot, this is the recipe!