Tuesday, February 4, 2014

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.
(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
  • 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.


  1. The skin on wings really grosses me out, so good call. Looks delish!

  2. Ummm hellllllooooo this sounds amazing! I'm with you, chicken skin FREAKS me out, but I also cannot eat chicken off the bone. Our weird anatomy teacher made us dissect a chicken wing once, and I've been scarred ever since lol!!


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