Slow Cooker Honey-Dijon Chicken Wings Recipe2018-05-08
- Yield : 6 serving plates
- Servings : 6
- Prep Time : 10m
- Cook Time : 6:00 h
- Ready In : 6:10 h
Slow cooker honey-Dijon chicken wings recipe. Chicken wings with rosemary, Dijon mustard, and honey cooked in a slow cooker. Simple, easy and very delicious! This yummy recipe adapted from https://fitslowcookerqueen.com/
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Use 4½-quart (4½ L) slow cooker for this delicious recipe.
Makes 10-16 appetizers
Ingredients: 3 pounds (1.44 kg) chicken wings, 1 cup (250 ml) light brown sugar, 1 cup (250) soy sauce, 1/2 cup (125 ml) ketchup, 2 teaspoons (10 ml) minced fresh ginger, 2 cloves garlic, peeled and minced, 1/4 cup (60 ml) dry sherry, 1/2 cup (125 ml) hoisin sauce, 1/2 oz (15 ml) freshly squeezed lime juice, 3 tablespoons (45 ml) toasted sesame seeds, 1/4 cup (60 ml) thinly sliced green onions
Instructions: Preheat the broiler. Arrange chicken wings on the broiler pan. Broil 4-5 inches (10-12.5 cm) from the heat for about 10 minutes per side, or until chicken wings are brown. Remove cooked wings from the broiler and transfer to 4½-quart (4½ L) slow cooker.
Add brown sugar, soy sauce, ketchup, minced ginger, garlic, and dry sherry. Stir well to coat completely chicken wings.
Cover slow cooker and cook on low-heat setting for 5-6 hours or until chicken wings are no longer pink, stirring occasionally to baste chicken wings with sauce.
Turn off slow cooker and remove chicken wings, reserving the cooking liquid. Transfer wings to serving plates. In a medium mixing bowl, combine reserved liquid, hoisin sauce, and lime juice. Stir well. Drizzle mixture over chicken wings. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot.
Slow Cooker Honey-Dijon Chicken Wings Recipe
- 2 pounds (960 g) chicken wings
- chopped fresh rosemary
- 3/4 cup (180 ml) Dijon mustard
- 1/2 cup (125 ml) honey
- 2 tablespoons red wine vinegar
Place chicken wings in 4½-quart (4½ L) slow cooker.
In a medium mixing bowl, combine Dijon mustard, honey, and red wine vinegar. Mix well and pour mustard mixture over chicken wings. Top with chopped rosemary.
Close pressure cooker and cook on low-heat setting for 4-6 hours or unto wings are no longer pink.
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