By Kylie of Kidgredients
Chicken wings are always winner, winner chicken dinner at my place and with a two year old and a 4 year old to feed, anything that goes down no fuss is awesome. If said meal can also be done in the slow cooker it is an even bigger bonus. Especially for nights when no dinner is the other option because you’re busy running here, there and everywhere!
This recipe came about as a reader request. Our usual go to chicken wings meal is sticky chicky, but this reader can’t have chilli, so I tweaked and played until I could bring you the perfect combination of sweet and sticky. The smell of this cooking was driving me mad all day, I literally couldn’t wait to try it. The kids were being tantalised too, which can sometimes result in a let down when they taste it, but not this night!
Now…what to do if you’re not a fan of chicken wings? Well, this recipe would work just as well with chicken drumsticks, bone in thighs or even just drumettes. I wouldn’t recommend it for boneless thighs as they will be falling apart by the end of the slow cooking. Which is also fine- if you want to use the meat for sushi or putting through noodles etc.
This recipe is kid approved to the extreme. I virtually had to drag the plate away from them as they just wanted to keep eating (and I wanted some leftovers for the next night). That’s always the way it works, isn’t it? The next night the kids had the chicken shredded off the bone and stirred through fried rice- which meant they could eat the leftovers without eating the exact same meal twice.
The flavours in this are reminiscent of a yakitori, nothing to full on and everything nice and sweet and sticky. I’ve used ground ginger in the recipe, but feel free to swap for fresh ginger which will give more of a zing.
Serves 2 adults and 4 kids
1.6 kgs chicken wings, chopped into three pieces
2/3 cup soy sauce
3 tablespoons honey
3 tablespoons mirin
2 tsps ground ginger
4 cloves garlic minced
2 teaspoons sesame oil
Over a medium-high heat fry the chicken wings to brown them. (you can skip this step if you are time poor, but it does add extra flavour, so I recommend it)
Combine all of the other ingredients in a large jug and whisk.
Add the browned chicken wings to the slow cooker.
Pour over the liquid.
Cook on low for 5.5 hours. (If you are home you can stir it periodically- say once every now to ensure that the chicken is evenly covered in the sauce).
Serve over steamed veggies and rice, pouring the sauce liberally over the chicken wings.
Alternatively you can return the sauce to a saucepan and cook for 5 minutes on high or until thick and glossy.