Thursday, January 31, 2013

Asian Style Chicken Wings

Is there anything that screams "Who's ready for some football?!" like a big helping of wings?!

Wings are such a great go-to game day appetizer, and these are even better because they cook up in the Crock Pot.

Who loves Crock Pots?! ME ME ME!!

Rather than giving you guys a recipe for traditional buffalo wings, I thought that an Asian twist would be a great way to shake up our appetizer spreads.

These Asian Style Chicken Wings are spicy and sweet, and the chicken is fall-off-the-bone tender. There are quite a few ingredients here, but many of these will be right in your pantry or fridge. And this recipe can feed quite a few people, so this is perfect for anyone having a bunch of friends over for the Superbowl!

You know, I need to confess something here. I've never actually been to a Superbowl party. That's right, never. I was dragged to one or two here and there when I was a young child, totally uninterested in football and totally unable to enjoy a cold beer.

I bet Superbowl parties are fun...

Like most Crock Pot recipes, these wings mostly consist of throwing almost everything into the slow cooker and stirring in some additional flavor boosters right at the end. You can also amp up the flavor by searing the chicken in a large frying pan or roasting them in the oven until golden brown on the outside, if you have extra time on your hands!

Here's what you need for Asian Style Chicken Wings:

3 pounds chicken wings (and I added 1 pound drumsticks that I had on hand)
1 cup low sodium soy sauce
1 cup brown sugar
1/2 cup ketchup
2 tablespoons Worcestershire Sauce
2 tablespoons fresh ginger, peeled and minced
2 tablespoons minced garlic
1/4 cup black bean sauce
1/4 cup red wine vingar
1 tablespoon plus 1 teaspoon granulated sugar
2 scallions, chopped
Fresh cilantro, chopped
1 lime, juiced and zested
Toasted sesame seeds

Here's what you do:

If desired, roasted the chicken on a baking sheet lined with aluminum foil at 425 degrees for about 25 minutes, flipping halfway through.

Add the chicken to the Crockpot. In a glass measuring cup, whisk together the soy sauce, brown sugar, ketchup, Worcestershire, ginger, garlic, bean sauce, and vinegar. Pour over the chicken and stir to coat.

Cook on high for 3 to 4 hours, stirring occasionally. When there is about 30 minutes left, stir in the sugar, scallions, cilarntro, lime juice and lime zest. Cook uncovered to thicken slightly. Top with toasted sesame seeds just before serving. Be a good host and keep some wet naps handy :-)

Note - to make these wings spicier, if that's your fancy, you can use a black bean sauce that has chilis in it, or add a few tablespoons of hoison sauce at the same time as the lime juice.

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