Something amazing happened on our plane ride back from Florida.
After exhausting his stock of “manly” magazines, Andrew tore into my latest Food Network issue and starting skimming. That’s not the shocking part, however. What really threw me for a loop was when he returned the copy to me… with dog-eared pages. “Yeah… those Asian wings look good. Will you make them?” I stared back in shock. This was coming from the man who couldn’t decide between peanut butter or jelly. Who rarely cared what I put on his plate as long as it wasn’t “too weird or healthy.” Who never cared what we split for the appetizer. Who always “forced” me to pick the restaurant (Okay… yes, I was going to pick the restaurant regardless.) Now all of a sudden h e’s dog-earing pages in a cooking magazine? The foodie Gods were sending me a sign… I HAD to make these wings.
So after reading the recipe myself, I decided it was a good starting point… but needed some adapting. With Super Bowl Sunday just a couple weeks away, these wings would soon have a shining debut.
Come Super Bowl Sunday, I’d never split full wings before, so Andrew and I had a funny time figuring out how to cleanly split the drumstick from the wing, but after a few, we got the hang of it. I’d recommend using a heavy, sharp knife as opposed to kitchen shears. It seemed easier to locate the cartilage and cut at the exact joint.
Now I LOVE anything that can be tossed in the slow cooker, so these were an instant favorite. Just toss these puppies in and let them soak up all the yummy saucy goodness. I am all about that. Plus the sweet and salty aromas filled the house for hours and caused many a grumbling stomach. There were some drawbacks, however. When making these wings again, I’ll cut down on the slow cooker time and would consider flash-frying them for added crispness at the end.
End result? These wings were gone before the game even started. I’d call that a success! Stay tuned for when I make these wings again. I’m excited to experiment with the cooking times in hopes of a crispier end result. But until then they’re stilly really, I mean really, tasty.
Asian-Style Slow Cooker Wings
Adapted from Rachael Ray
- 4lbs chicken wings
- 1 cup soy sauce
- 1 cup honey
- 1/3 cup sriracha
- Juice of 1 lime
- Zest of 1 lime
- 1 tablespoon garlic
- Large handful of cilantro, chopped as garnish
In the bowl of a slow cooker, combine soy sauce, honey, sriracha, lime juice, lime zest and garlic. Whisk until well blended. If using whole wings, breakdown the wings into drumsticks and wings, ensuring to remove the wing tip. Add the wings to the slow cooker, stirring to evenly coat. Add chicken broth if wings are not completely submerged. Cover and cook on high for 3 hours. Preheat the broiler. Place wings on a foil-lined baking sheet and broil until crispy, about 5 to 10 minutes. Keep an eye on them… so they don’t burn. Sprinkle with cilantro to serve and don’t forget a tall stack of napkins!