Crock Pot Chinese Chicken Wings Recipes

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EASY SLOW COOKER CHICKEN WINGS



Easy Slow Cooker Chicken Wings image

Chicken wings slow cooked with a spicy tangy sauce mixture which includes chili sauce, chili powder lemon juice and molasses!

Provided by sal

Categories     Appetizers and Snacks     Spicy

Time 5h5m

Yield 8

Number Of Ingredients 10

5 ½ pounds chicken wings, split and tips discarded
1 (12 fluid ounce) can or bottle chile sauce
¼ cup fresh lemon juice
¼ cup molasses
2 tablespoons Worcestershire sauce
3 drops hot pepper sauce
1 tablespoon salsa
2 ½ teaspoons chili powder
1 teaspoon garlic powder
2 teaspoons salt

Steps:

  • Place chicken in slow cooker. In a medium bowl combine the chile sauce, lemon juice, molasses, Worcestershire sauce, hot pepper sauce, salsa, chili powder, garlic powder and salt. Mix together and pour mixture over chicken.
  • Cook in slow cooker on Medium Low setting for 5 hours.

Nutrition Facts : Calories 284 calories, Carbohydrate 13.7 g, Cholesterol 65.5 mg, Fat 15.3 g, Fiber 0.4 g, Protein 22.4 g, SaturatedFat 4.3 g, Sodium 720.1 mg, Sugar 6.5 g

CHINESE CHICKEN WINGS



Chinese Chicken Wings image

My late mother's recipe for chicken wings for potlucks. Now I am asked to bring this dish to parties.

Provided by Jeanette Boisvert

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 9h30m

Yield 12

Number Of Ingredients 4

2 cups soy sauce
2 cups brown sugar
2 tablespoons garlic powder
5 pounds chicken wings, split and tips discarded

Steps:

  • Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool.
  • Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Pour the chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
  • Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 28 g, Cholesterol 39.7 mg, Fat 9.2 g, Fiber 0.5 g, Protein 15.6 g, SaturatedFat 2.6 g, Sodium 2451 mg, Sugar 24.5 g

CROCK POT SESAME CHINESE CHICKEN WINGS BY NOR



Crock Pot Sesame Chinese Chicken Wings by Nor image

Game day, or any day. I love chicken wings of all types. These are very tasty wings with an Asian flare. I perfected my blend of ngredients to get just the right flavor combination. This resulted in a very flavorful Asian style wing. Enjoy all!

Provided by Nor Mac

Categories     Poultry Appetizers

Time 2h10m

Number Of Ingredients 11

1 c light brown sugar
1 c lower sodium soy sauce. you may use regular. i don't like salty food. your preference.
2 tsp fresh grated ginger root
1/2 c ketchup
3 Tbsp cider vinegar
4 clove minced garlic
5 Tbsp honey
2 Tbsp sesame oil
4 chopped green onions
3 lb chicken wings cut in half and tips removed
2 tsp sesame seeds if desired

Steps:

  • 1. Place wings on foil lined sheet pan. Broil in oven until browned on both sides.
  • 2. Meanwhile in a large bowl mix all sauce ingredients together. Put wings in the sauce, and coat well
  • 3. Pour chicken and sauce in to crock pot. Cook on high 2-3 hours, or low 4-6 hours. Check half way through and mix to coat and move chicken wings through sauce.
  • 4. Remove wings from crock pot and sprinkle with sesame seeds if desired. Note: if you want them extra crispy. Put them back under the broiler for a few minutes before serving.

SLOW COOKER STICKY CHICKEN WINGS



Slow Cooker Sticky Chicken Wings image

The easiest wings you will ever make. Just throw everything into the crockpot and you're set! Easy peasy!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 13

3 pounds chicken wings
2 tablespoons cornstarch
1 tablespoon sesame seeds
2 tablespoons chopped fresh cilantro leaves
1/3 cup reduced sodium soy sauce
1/3 cup balsamic vinegar
1/3 cup brown sugar, packed
1/4 cup honey
3 cloves garlic, minced
1 teaspoon Sriracha, or more, to taste
1 teaspoon ginger powder
1 teaspoon ground pepper
1/2 teaspoon onion powder

Steps:

  • In a large bowl, whisk together soy sauce, balsamic vinegar, brown sugar, honey, garlic, Sriracha, ginger powder, pepper and onion powder. Place wings into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours. In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened. Preheat oven to broil. Line a baking sheet with foil. Place wings onto the prepared baking sheet and broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately with remaining sauce, garnished with sesame seeds and cilantro, if desired.

CROCK POT CHICKEN WINGS



Crock Pot Chicken Wings image

The secret to CRISPY chicken wings that are fall-off-the-bone tender, is to let the Crock Pot do the cooking and the oven or air fryer do the crisping! Make these with homemade Buffalo Sauce or your favorite BBQ Sauce.

Provided by Stephanie

Categories     Appetizer     Snack

Time 2h30m

Number Of Ingredients 9

4 lbs. chicken wings
1 ½ Sticks salted butter ((12 TBS))
12 oz. Frank's Hot Sauce ((1.5 Cups))
1 teaspoon Worcestershire sauce
1 Tablespoon honey
½ teaspoon garlic powder
Celery Sticks
Carrots Sticks
Blue Cheese Dressing (see notes)

Steps:

  • Pat the buffalo wings completely dry and add them to the Crock Pot.
  • Melt the butter in a small saucepan and remove from heat. Whisk in hot sauce, Worcestershire sauce, honey, and garlic powder. Set ½ cup aside and add the rest to the slow cooker. Stir to combine with the chicken wings.
  • Cook on high for 2 hours or on low for 3-4. Don't cook longer or they will begin to fall apart. They are done when the internal temperature reaches 165 degrees.
  • Note: The sauce will thin out as the chicken cooks. We'll be brushing the wings with reserved sauce which will be nice and thick.
  • Crisp them in the Oven: (See notes for air fryer method)
  • Use kitchen tongs to remove the wings and set them on a foil-lined baking sheet. Brush the tops with buffalo sauce. Pro Tip: Place cooling racks on top of the baking sheet and place the wings on top. The extra air flow will make the wings crispier.
  • Preheat oven to a low broil, 450 degrees. Add the wings and cook for 10 minutes, until the top begins to brown.
  • Remove from the oven and brush with more Buffalo sauce. Broil for 8-10 more minutes or until crisped and slightly browned.
  • Serve with blue cheese dressing, carrot sticks, and celery!

Nutrition Facts : Calories 725 kcal, Carbohydrate 1 g, Protein 56 g, Fat 54 g, SaturatedFat 17 g, Cholesterol 248 mg, Sodium 887 mg, Sugar 1 g, ServingSize 1 serving

CROCK POT - CHINESE CHICKEN WINGS



Crock Pot - Chinese Chicken Wings image

Tender with lots of flavor! Great as an appetizer for a televised ballgame or your main dish at dinner. Simple and easy to prepare. Cooks while you are away!

Provided by Seasoned Cook

Categories     Chicken

Time 5h10m

Yield 2-3 serving(s)

Number Of Ingredients 12

2 lbs chicken wings
1/2 cup light soy sauce
2 tablespoons chili sauce
1 teaspoon brown sugar
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon ground ginger
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Place chicken wings in bottom of crock pot. Salt and pepper to taste.
  • In a small bowl mix other ingredients (except cornstarch and water) and pour over chicken wings.
  • Start 1st hour on high and cook remaining 3-4 hours on low (or) entire time on low for 6-8 hours.
  • To thicken sauce, mix cornstarch with cold water and mix in during last 15 minutes.
  • Note: Recipe can easily be doubled or tripled.

Nutrition Facts : Calories 1102.1, Fat 72.7, SaturatedFat 20.4, Cholesterol 349.6, Sodium 4692.1, Carbohydrate 15.4, Fiber 1.8, Sugar 6, Protein 91.6

CROCK POT GINGER CHICKEN



Crock Pot Ginger Chicken image

This is a really great recipe, simple and delicious! It can make more than 4 servings depending on how many pieces you can put in.

Provided by lisar

Categories     Chicken Thigh & Leg

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup soy sauce
1 cup water
1/2 cup brown sugar
3 teaspoons gingerroot, peeled, cut into thin slices and smashed
8 chicken thighs, about

Steps:

  • Mix soy sauce, water, brown sugar and ginger and pour into a crock pot.
  • Put in as many chicken thighs as can be covered with sauce.
  • Cook 4 to 6 hours on low.
  • I like to quickly crisp up the chicken under the broiler before serving.

CROCK POT CHINESE CHICKEN WITH BROCCOLI RECIPE - (4.3/5)



Crock Pot Chinese Chicken with Broccoli Recipe - (4.3/5) image

Provided by Laura77

Number Of Ingredients 11

2 lbs. boneless, skinless chicken thighs
1/2 C low sodium soy sauce
1/3 C light brown sugar, packed
3 cloves minced garlic
2 t chopped fresh ginger
1 t crushed red pepper
2 Tbsp ketchup
1/3 C cold water
2 T corn starch
16 oz fresh or frozen broccoli
cooked brown or jasmine rice, for serving

Steps:

  • Spray your crock pot with non-stick cooking spray. Trim all the extra fat from the chicken thighs and place in the crock pot. Mix the soy sauce, brown sugar, garlic, ginger and ketchup together and add it to the crock pot. Set it on high for 3 1/2 hours or low for 7 hours. Remove chicken from the pot. Make a slurry with the water and corn starch and add to the crock pot stirring until thickened. Blanch the broccoli in boiling water until crisp and add it to the pot along with the chicken to coat it with the sauce. Serve over rice.

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