Honey Garlic Chicken Wings
JennBenn
These slow cooked wings allow the meat to fall off the bone
Ingredients
- 3 lbs (1.4 kg) split chicken wings, tips discarded
- sprinkle of fresh ground pepper
- 1 cup liquid honey
- 1/2 cup soya sauce
- sprinkle of garlic salt
- 1/4 tsp ground ginger
Directions
- Line a baking sheet (that has sides so the liquid doesn't spill out) with foil. Spray the tin foil with a cooking spray or grease in another desired way.
- Arrange the chicken wings in a single layer and sprinkle with pepper.
- Broil the wings at 500 degrees on the top oven rack for 6 minutes. Remove the baking sheet from the oven and turn the wings. Broil the other side of the wings for an additional 6 minutes or until browned. Transfer the wings to the slow cooker.
- While wings are broiling, prepare the honey garlic sauce in the following way: Combine the remaining four ingredients in a small bowl. Stir together so that all the juices blend.
- Pour the sauce over the wings in the slow cooker. Stir the wings in the sauce until all the wings are coated.
- Cover the slow cooker with its lid and cook on high for 2 to 2.5 hours, or on low for 4 to 5 hours. Remember: the slower they are cooked, the more tender the meat is going to be when they are done.
- When the wings are done, stir them in the sauce GENTLY before removing them from the slow cooker and on to a serving platter.
Special Notes
- Instead of garlic salt, real garlic cloves can be used. Mince 2 garlic cloves into the sauce instead of the garlic salt if fresh garlic is desired.
- The sauce that remains in the slow cooker after wings have been removed can be served in a gravy boat. That way, if people want more sauce on their wings, they can simply pour on more sauce. If the wings are being served with a side of potatoes, the sauce can also be used to add flavour to them.
Reviews
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Reviewed on Jan 7, 2010 by JennBennThese were so delicious and easy to make. The clean up is also easy with no grease splatters. Very enjoyable to all guests who like chicken wings. These are great as both an appetizer or the main meat dish for the meal....just remember to keep appropriate quantities in mind. -
Reviewed on Jan 8, 2010 by ChefMazingI give this recipe 4 stars because it is the first time I have been ever been able to make home made chicken wings with meat that falls off the bone. I will save my fifth star for a wine recipe with sauce that's got a little bite to it! Thanks for posting.
