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.
- 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
- 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.