Slow Cooker Asian Orange Wings
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 4 cloves garlic minced
- 1 1/2 cups water
- 1/4 cup soy sauce
- 1/4 tsp black pepper
- sauce:
- 1/2 cup dark brown sugar
- 1/4 tsp red pepper flakes
- 1/2 cup frozen orange juice concentrate
- 4-5 lbs chicken wings*
- 1 tbs orange zest
- 2-3 drops dark sesame oil
- optional marinade:
- 1 recipe aloha pineapple sauce**
- *if you are using whole fresh wings remove the wing tips (i save them for making stock) and separate wings at joint to get 2 pieces. if using frozen drumettes, just defrost them.
- Carbohydrate 37.1903895642168 g
- Cholesterol 0 mg
- Fat 0.34935286555312 g
- Fiber 2.69789167644886 g
- Protein 4.46378798093387 g
- Saturated Fat 0.0465001459597741 g
- Serving Size 1 1 -8 (273g)
- Sodium 24.3474062863551 mg
- Sugar 34.492497887768 g
- Trans Fat 0.158240802532585 g
- Calories 156 calories
**I marinate the wings overnight because it produces a superior flavor, IMO. It's not necessary if you want to save time, but I do recommend it. If you do this step, drain marinade and pat the wings dry before beginning to cook.I brown my wings before putting them in the crock pot. I just pop them under the broiler for a few minutes.Place wings in slow cooker. Turn to HIGH and cook for 3-4 hours.While wings are cooking, prepare the sauce by adding all sauce ingredients to a small saucepan. Stir to combine and heat over medium-high heat until mixture boils. Reduce heat and reduce the sauce by 50%. Remove from heat.You can add it to the slow cooker and let the wings just cook in the sauce, read my post to see why I don't do this.When wings are done, pour off any accumulated liquid from the crock. Pour the reduced sauce over the wings in the slow cooker. Turn cooker to WARM setting and let it sit for 30 minutes.
