Crockpot Asian Wings

How many of us our guilty of pinning countless DIYs, recipes, and exercise moves from Pinterest never to put them to use? I found this recipe via a link-up back in September, pinned it, and forgot. After recently realizing I had over 300 repins, I decided it was time to put the recipe in to action. It's simple but delicious. The sauce is a bit spicy but savory.

 

Ingredients:

(Serves 2-3)

• Chicken wings (I used 5; we had enough sauce to cover up to 8)
• 1/2 cup soy sauce
• 2Tbsp rice vinegar
• 4 tsp sriracha sauce
• 1/4 cup brown sugar
• 3 tsp minced garlic
• 1/2 tsp red pepper flakes
• 2 Tbsp cold water
• 2 tsp corn starch

 

Directions:

• Start off by creating your sauce. Combine soy sauce, rice vinegar, sriracha, brown sugar, pepper flakes, and minced garlic in your slow cooker. Stir together.

 

• Place chicken wings in crockpot and use a spoon to ladle sauce over wings.
• Note: I peeled the skin off my wings (which was disgusting), because I knew it'd be a healthier option. Leaving the skin on will help the meat stay together easier, but I had no issues with meat filling off. I carefully used tongs when moving meat.

 

• Cook on low for approximately six hours.

 

Now that the chicken is cooked, the next step is to thicken the sauce.

• Carefully pour sauce into a medium sized frying pan (leaving chicken in slow cooker) over medium heat.
• In a small bowl, stir corn starch into water.
• Slowly stir into sauce and let cook approximately 7 minutes or until thickened

 

• Pour sauce back over top wings

 

• Add sliced green onion if desired and enjoy!

 

Next time we're doing to try make it for chicken breast instead of wings.