So this recipe is perfect for those times when you forget to unthaw your food……but you have an idea for a great dish. This is exactly how this dish came about.
1/3 cup honey
1/3 cup brown sugar
1/3 cup balsamic vinegar
1/3 cup amini acid (or low sodium soy sauce)
3 garlic cloves, minced
1 teaspoon ginger
1 teaspoon sriracha (or your favorite hot sauce)
15-20 chicken wings
1 tablespoon cornstarch
In a sauce pan add the honey, brown sugar, balsamic vinegar, amino acid, garlic, ginger, sriracha and black pepper to taste. Bring the mix to a boil, then lower the temperature and simmer for 5 minutes (until the sugar dissolves). Remove from heat and allow to cool for a 2 minutes.
Place the chicken into the crock pot. Pour the sauce over the chicken and move the chicken around so that it is completely coated with sauce. Put the lid on and cook on high for 5 hours if using frozen chicken and 4 hours if your chicken is unthawed. Flip chicken a couple of times during the cooking process.
Once finished cooking, remove the chicken and place in a medium bowl. Now in a small bowl, mix together the cornstarch and 2 TBS of the liquid from the crock pot, then pour into the crock pot with the leftover sauce. Mix together well, place chicken back into the crock pot and let cook for about 10 minutes (or until the sauce starts to thicken up). Just before serving, sprinkle with sesame seeds.
5 thoughts on “Crock Pot Asian Inspired Sticky Wings”
Reblogged this on sewloveable.
This looks great! Thank you for sharing.🍀
Thanks so much for checking this dish out.
I just bought some sesame seeds~! It’s a sign 🙂
Lol….it is a sign. If you post a recipe on your blog……I will be soooo excited.