CROCK POT ASIAN GARLIC CHICKEN WINGS BY NOR

Crock Pot Asian Garlic Chicken Wings by Nor image

Provided by Nor Mac

Time 2h15m

Number Of Ingredients 14

4 - 5 lb chicken wings
1 c lower sodium soy sauce
NOTE: YOU CAN USE REGULAR SOY SAUCE AND TERIYAKI. I PREFER LOW SODIUM FOR WINGS.
1/4 c hoisin sauce
1/4 c cider vinegar
1/4 c lower sodium teriyaki sauce
1/4 c honey
1/4 c tomato ketchup regular or gluten free
1/2 c brown sugar
7 clove grated or minced garlic
3 Tbsp minced onion or 4 chopped green onions including bulb.
1/2 tsp 5 spice powder
1/4- 1/2 tsp white or black pepper
NOTE: MARINATED GRILLED CHICKEN. PLACE INGREDIENTS IN A BOWL. MIX TO COMBINE. ADD BONELESS CHICKEN BREAST OR BONELESS THIGHS. MARINATE A FEW HOURS BEFORE GRILLING.

Steps:

1. Place all of the ingredients eccept chicken in a large bowl. Mix well and set aside in fridge.
2. Prepare chicken. You can cut the tips of the wings off. After you cut tips off. Cut the wings in half at the joint if you wish. I chose not to do it for this time. Cutting them makes them go further for a party.
3. Heat oven to broil on high heat. Foil line a large baking pan. Place wings on pan and place under broiler. Broil until browned. Flip and broil other side until brown. It will take about 20 minutes or so.
4. Remove wings from baking pan. Place the wings in the crock pot.
5. Pour the sauce over the wings and toss to combine well.
6. Cover and cook on high for 2 hours or cook on low for 4 hours. Uncover once in a while and toss Wings through sauce. I usually do this every half hour.
7. Transfer Wings to a foil lined baking pan. Pour some of the sauce over the wings. Place back under broiler until sauce is sticks and golden.
8. Discard remaining sauce. You can place the wings in the crockpot to keep warm uncovered on low. Serve and enjoy.