Wings are a favorite in my house but with 6 mouths to feed it can be a real pain to make enough for everyone. When I discovered the cooking method I used for my Spicy Mango Wings I was absolutely overjoyed at how easy it is to get tender on the inside, crisp on the outside wings at home without even frying them!!! So I wanted to try out a different flavor combination to make sure it wasn’t just a one-hit-wonder and made these Spicy Soy Wings – let me tell you – these wings are going in the hall of fame!
The slow cooker and broiling combination method is so simple and produces some of the best wings I have ever had. You get so much flavor infused into the wings in the slow cooker, so that it’s not just the outside sauce. But then you get that great glazed effect with you put them under the broiler. It’s almost like magic or something.
The sauce was so good from this recipe that I also used it to glaze some ginger meatballs I was serving along with them. The meatballs were beef, fresh ginger, soy sauce, scallions (finely chopped), and panko crumbs. I baked them for 15 minutes in a 400deg oven and then brushed them with the sauce and put them back in while the wings broiled. Really tasty!
I made a sort of Spicy Rice Bowl out of this whole thing by serving some ginger rice, and an Asian Slaw along with Wings and Meatballs. It was a real good meal and there was not a speck of anything leftover!
Now Let’s Get Cookin’!
Spicy Soy Wings
Equipment
- 6 qt Slow Cooker
Ingredients
- 3 lb Chicken Wings flats & drummettes
- 1 cup Soy Sauce
- 1 9oz can Tomato Paste
- ¾ cup Brown Sugar
- 3 Garlic Cloves
- 1 tbsp Red Pepper Flakes
- 1 tbsp Fresh Ginger grated
- 2 tbsp Sesame Seeds divided
- 2 Scallions chopped
Instructions
- Prepare all of the ingredients.
- Add chicken wings to slow cooker set to low.
- In a small bowl, combine tomato paste, soy sauce, brown sugar, garlic, red pepper flakes, ginger and half of sesame seeds. Blitz with an immersion blender or add to blender and blitz until smooth. Pour sauce over chicken and toss to coat. Cover with lid and cook for 6 hours.
- Preheat oven to broil. Place a baking rack on a parchment paper covered baking sheet. Line out chicken wings on rack. Place under broiler for 3 minutes on each side. Serve with a sprinkle of scallions and remaing sesame seeds.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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Awesome features this week – thanks so much for hosting! I hope you enjoy the recipes I added from Homemade on a Weeknight
This looks so delicious and so doable!
Oh man!! These look perfectly cooked!! Thanks for sharing at the What’s for Dinner party. Have a wonderful week.
YUM! Thanks so much for linking up with me at the Unlimited Link Party 29. Pinned!
I do love chicken wings and this recipe is lovely indeed. I have chosen this post to be featured in #OMHGWW this week! Thanks for joining us..
I have a bag of wings in the freezer right now and haven’t figured out how I wanted to cook them yet. Now I have found a recipe to try out this weekend. Thanks so much for sharing it. This post will be a feature post this week. #HomeMattersParty