Week 20: Slow Cooker Chicken Wings

Recipe courtesy of Nancy.

• Wings Ingredients

  • 3 lbs chicken wings

  • 2 Tbsp cornstarch

  • 1 Tbsp sesame seeds

  • 2 Tbsp chopped cilantro

• For the sauce

  • 1/3 cup reduced-sodium soy sauce

  • 1/3 cup balsamic vinegar

  • 1/3 cup packed brown sugar

  • 1/4 cup honey

  • 3 cloves garlic, minced

  • 1 tsp Sriracha (or more to taste)

  • 1 tsp ginger powder

  • 1 tsp pepper

  • ½ tsp onion powder

1. In a large bowl, whisk the soy sauce, balsamic vinegar, brown sugar, honey, garlic, Sriracha, ginger powder, pepper and onion powder.

2. Place wings into a slow cooker (if you use a liner, clean up will be a breeze!). Stir in soy sauce mixture and gently toss to combine. Cover and cook on low for 3 - 4 hours or on high for 2 hours.

3. In a small bowl, whisk the cornstarch and 2 Tbsp water. Stir in the mixture into the slow cooker. Cover and cook on high for 15 minutes or until the sauce has thickened.

4. Preheat oven to broil. Line a baking sheet with foil and broil wings for 2 - 3 minutes or until caramelized. Put wings back into slow cooker to keep warm.

5. Garnish with sesame seeds and cilantro, if desired. Serve with remaining sauce or dipping sauce of your choice.