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.
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
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.
Valerie's Review REVIEW: October 17, 2013 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!
SassyChef January 23, 2015 REVIEW:
Hi! I made this recipe yesterday as a pre-test for our upcoming super bowl party. The votes were unanimous that this was a winner. Will be trippling the recipe and dividing it between two crock pots. All in all we'll have 5 crock pots going for our party and this was so good it warrants using up two of them :) Thank you for such a great recipe!
Erin November 18, 2014 REVIEW:
Great wings, but my slow cooker finished them off on low in 1.5 hours where the meat was coming off the bone. My husband and I agreed to halve the of soy next time. I squeezed juice from a real orange and added some honey. When I reheated leftovers at work the next day, my coworkers drooled over the aroma.
Member since: Nov 24, 2013
KT3755 November 6, 2014 REVIEW:
I don't typically "love" any wings other than your traditional buffalo style, but the Asian flavors on these were fantastic! I took the suggestion of broiling the wings first to crisp the skin a little and I also put them under the broiler after they were cooked to dry the coating a bit then drizzled with the hoisin mixture and sprinkled with the sesame seeds and green onion. Since I broiled them first which started the cooking process, I cut the cooking down to 4 hours on low and they were just starting to fall off the bone then. Could have done 3 1/2 hours maybe even for firmer wings (they were fully cooked at that time)
Christine January 9, 2014 REVIEW:
Making them today for the first time & with chicken enchaladas for dinner tonight.Can't wait to try them.
MiaKara September 5, 2013 REVIEW:
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!
Katie July 10, 2013 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 Foodie June 26, 2013 REVIEW:
LOVE LOVE LOVE this recipe!
kdbugg November 1, 2012 REVIEW:
freaking amazing!!!!!!!!!!! :D
soccerdot November 8, 2010 REVIEW:
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!!
momm October 31, 2010 REVIEW:
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!
SGreen February 8, 2010 REVIEW:
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.
Jennie December 31, 2009 REVIEW:
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.
mystrylady April 5, 2008 REVIEW:
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!