Slow Cooker Chicken Wings - Teriyaki Ginger
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
- salt and freshly ground black pepper
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1/2 cup teriyaki sauce
- 3 pounds chicken wings (about 16 wings)
- 1 tablespoon fresh ginger paste (i use jarred)
- 1 teaspoon crushed garlic (i used jarred)
- optional garnishes: sesame seeds sliced green onions
- Carbohydrate 2.0056746108184 g
- Cholesterol 0 mg
- Fat 0.00229628906423446 g
- Fiber 0.0131601564554938 g
- Protein 0.538664062953292 g
- Saturated Fat 5.67187500243233E-05 g
- Serving Size 1 1 Serving (96g)
- Sodium 490.353164354138 mg
- Sugar 1.9925144543629 g
- Trans Fat 0.00201978515786588 g
- Calories 10 calories
Ideal Slow Cooker Size: 4-Quart. Preheat oven to 400F degrees. Cut off and discard wing tips. Cut each wing at joint to make two sections. (If this seems like too much work, check to see if you can buy already sectioned wings in the freezer section of your grocery store. That's what I do.) Place wing pieces on foil lined baking sheet. Season to taste with salt and pepper. Bake for about 20 minutes or until chicken is a light, golden brown. Transfer chicken wings to slow cooker. In a bowl, stir together the teriyaki sauce, honey, fresh ginger paste, fresh lime juice and crushed garlic. Pour over the wings making sure they all get coated with the sauce. Cover and cook on LOW for 4 hours, or until the wings are tender. Stir at least once to make sure that the wings are evenly coated with the sauce. Sprinkle with sesame seeds and green onions if desired.
