Hi, I’m back and again with a chicken wing dish (^-^) This dish was done a few days ago and finally its turn to be posted here. Still trying to clear my backlog of recipes in the blog here for the dishes and bakes done over past few days. Please be more patient with me yah (#^^#)
Back to this Slow Cooker Honey Chicken Wings. I bookmarked the recipe from RasaMalaysia and knew that I would soon be trying it out. Glad that I did cos my family loved the chicken wings lots! It was also a breeze to prepare and while everything was in the slow cooker to do the cooking, I was able to get around the house with other chores. Hmm.. Forgot what I did. Must be baking.
The chicken wings turned out really soft and tender and the sesame seeds enhanced the flavor too. Even my 3-yr-old kept asking for more.
9 chicken wings (Rinsed and drained. Pat dry.)
1 knob of ginger, peeled and sliced (I used Bentong ginger and used around an inch.)
1 tbs light soy sauce
1 tbs oyster sauce
2 tbs honey
1 tbs cooking sake or rice wine, optional (I used rice wine)
3 heavy dashes ground white pepper
1/2 tbs sesame oil
1/2 tbs dark soy sauce, for colouring purpose (optional)
1/2 tbs cornstarch mixed and dissolved in 2 tbs of water
Salt, to taste
White sesame seeds, for garnishing
Put everything in the slow cooker and mix well.
Cook on high heat for 2 1/2 hr and turn to low for another 1 hour (Original recipe cooks on high heat for the 3 1/2hr. As the chicken wings were already very tender, I turned down the heat to low to continue for the remaining 1 hour.)
While cooking, you may want to occasionally flip or stir the chicken wings to even out the cooking and the colouring. However be very careful as the wings would turn very soft and you might tear the skin while flipping the wings. Would still taste good but will look less pretty (^-^)
You may not need the full 3 1/2hr. The dish is ready to be served when the chicken wings are cooked.
Garnish with white sesame seed and serve immediately. Bon appetite!