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Asian Chicken Wings

A white plate with black stripes, filled with Asian chicken wings topped with sesame seeds and shredded parsley.

Try Asian chicken wings in a slow cooker for a delicious yet hands-off Superbowl side. The wide variety of ingredients creates an explosion of flavor, while soy sauce, Sriracha sauce, and sesame seeds gives the recipe a distinctly Asian twist. Instead of worrying about baking or frying, simply add everything to a slow cooker and let the chicken wings soak in flavor for hours. The meat will practically fall off the bone of these Asian chicken wings!

1/3 c. soy sauce
1/3 c. balsamic vinegar
½ t. onion powder
3 t. Sriracha sauce
1 t. ground ginger
4 cloves garlic, minced
¼ c. honey
1/3 c. brown sugar
1 t. pepper
3 lbs. chicken wings
2 T. corn starch
2 T. water
1 T. sesame seeds
Fresh cilantro, chopped, to taste

  1. In a large bowl, whisk together the first 9 ingredients. Add the chicken wings to the bowl and toss to coat thoroughly. Pour everything into the slow cooker pot. Cover and cook on HIGH for 1 ½ hours or on LOW for 3-4 hours.
  2. After it’s done cooking, grab a small bowl and whisk together the corn starch and water. Stir the corn starch and water into the sauce in the slow cooker. Cover and continue to cook for another 30 minutes or until the sauce has thickened.
  3. Preheat your oven to BROIL. Line a baking sheet with foil (to ease your clean-up – sauce will be sticky). Using tongs, move the chicken wings to the baking sheet and place under the broiler for 2-3 minutes.
  4. Finally, move the finished wings to a platter, drizzle with any remaining sauce from slow cooker, and sprinkle with sesame seeds and cilantro.

Serves 4-6

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Published on Feb 03 2016

Last Updated on Nov 01 2018

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