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Prep time
5 minutes
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Cook time
4 hours 15 minutes
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Serves
12
Author Notes
Excerpted from Better Homes and Gardens Fast or Slow © 2018 by Meredith Corporation. Photography © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Food52
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Ingredients
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12
chicken wings (3 1/4 to 3 1/2 pounds)
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1/4 teaspoon
salt
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1/4 teaspoon
black pepper
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1/2 cup
reduced-sodium chicken broth
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1/2 cup
hoisin sauce
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1/4 cup
reduced-sodium soy sauce
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2 tablespoons
rice vinegar
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2 teaspoons
sriracha sauce
Directions
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Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces; sprinkle with salt and pepper.
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In a 3 1/2- or 4-quart slow cooker, combine wing pieces and broth. Cover and cook on low 4 to 5 hours or high 2 to 2 1/2 hours, stirring once halfway through.
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Meanwhile, in a small bowl, stir together hoisin sauce, soy sauce, rice vinegar, and sriracha and set aside.
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Preheat broiler. Line a 15×10-inch baking pan with foil. Using tongs, transfer wings to prepared pan; discard cooking liquid. Broil wings 4 to 5 inches from heat, 8 minutes, turning once. Toss wings with one-fourth of sauce. Broil 3 to 5 minutes or until sauce is thickened and wings are lightly browned. Toss wings with another one-fourth sauce. Serve with remaining sauce.
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