Slow Cooker Sticky Chicken Wings
Slow Cooker Sticky Chicken Wings with a maple glaze are finger licking good! With simple, hassle free ingredients, these chicken wings will disappear fast!
Servings: 13
Calories: 66kcal
Equipment
- Slow Cooker (mine is 5.5l)
- Baking tray
- Kitchen Tongs
- Small glass jar
- Mini whisk
Ingredients
Slow Cooker Sticky Chicken Wings
- 700 grams chicken wings
- ½ cup maple syrup (glaze)
- ⅓ cup tomato sauce
- ¼ Worcestershire sauce
- salt and pepper to taste
- sesame seeds to garnish
- shallots to garnish
- red chilli to garnish
Instructions
Slow Cooker Sticky Chicken Wings
- Spray the base of your crock pot with a little cooking oil. Note 1
- Use a pair of kitchen tongs to transfer your chicken wings into the slow cooker bowl. Season the wings with salt and pepper. Note 2
- In a small jug combine maple syrup, tomato sauce, Worcestershire sauce and whisk to combine. Note 3
- Turn the slow cooker onto a high temperature, pour the maple sauce into the slow cooker and use a pastry brush to coat your wings. Note 4
- Place the lid on your slow cooker and allow the wings to cook for 1.5 hrs Note 5
- Preheat your grill to high.
- Line a baking tray with grease proof paper. Place a wire rack on top.
- Place the chicken wings onto the rack, use the pastry brush to coat the wings again with the sauce that is in the slow cooker bowl. Sprinkle sesame seeds on top.
- Grill for 10 - 15 mins until the skin browns and the sesame seeds toast. Note 6
- Serve with rice, garnish with sliced shallots, red onion and extra sesame seeds.
Video
Notes
- Note 1, I use either Olive oil spray or Canola Oil Spray, either is fine and the cheap stuff is fine too, they will essentially do the exact same thing and prevent sticking.
- Note 2 This saves handling the raw chicken meat with too many hands/fingers. I prefer this now as my hands stay clean too and it is a good technique for maneuvering the wings.
- Note 3 these can be simply stir together with a fork if you don't have a mini whisk (don't run out and buy one for this recipe only, although they are pretty cute and handy in the kitchen!)
- Note 4 The idea here is that your wings are ENTIRELY covered with/by the sauce. Saving marinade time, they will infuse and flavour as they go. You can use your tongs, to turn around also to coat.
- Note 5 No lid off peeking!! That will release the heat we have built up, instead peak through the glass top. You can cook these for 3 hrs on low also if you want a sloooooower cook time.
- Note 6 Keep an eye on theme throughout the grilling (or broiling) process as they will brown up quickly. Too long and they will blacken and burn. They will be ready when the skin is brown and the seeds are a light golden. If in doubt, you can turn your oven off early but leave them in the oven for a further few minutes.
- Note 7 You may want to eat these and drizzle the left over sauce from the bowl over your wings = YUM!! Serve on their own or with rice, sliced green onions and sesame seeds for a little bit more of a fancy look!
Nutrition
Calories: 66kcal | Carbohydrates: 1g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 54mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg