Slow Cooker Tamarind and Orange-Glazed Chicken Wings
- Cuisine: American
- Course: Main Dish
- Skill Level: Expert
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- Yield: 4 serving plates
- Servings: 4
- Prep Time: 10m
- Cook Time: 5:30 h
- Ready In: 5:40 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
420.4 -
Fat
15.8 g -
Saturated Fat
3.1 g -
Polyunsaturated Fat
6.5 g -
Cholesterol
142.9 mg -
Sodium
2,405.2 mg -
Potassium
530.5 mg -
Carbohydrate
12.0 g -
Fiber
1.2 g -
Sugars
8.8 g -
Protein
56.0 g
Slow cooker tamarind and orange-glazed chicken wings. Sweet and spicy chicken wings cooked in a slow cooker. Very delicious appetizer! You may also like Hot Chicken Wings, another chicken wings recipe cooked in a crock pot (slow cooker)
Slow Cooker Tamarind and Orange-Glazed Chicken Wings
Ingredients
- 16 chicken wings
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup (80 ml) tamarinde sauce
- 1/4 cup (60 ml) red wine vinegar
- 3 tablespoons brown sugar
- 1 teaspoon finely shredded orange peel
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon-style mustard
- 4 cloves garlic, peeled and sliced
- 1/2 teaspoon crushed red pepper
- chopped fresh parsley
Method
Step 1
Preheat a broiler. Cut off and discard tips of chicken wings. Cut each chicken wing into 2 pieces.
Step 2
Arrange chicken wings on the unheated broiler pan. Sprinkle with salt and freshly ground black pepper. Broil 4-5 inches(10-12 cm) from the heat until browned(12-15 minutes), turning once.
Step 3
Place broiled chicken wings in slow cooker.
Step 4
In a medium mixing bowl, whisk together remaining ingredients. Pour mixture over chicken wings in slow cooker and toss to coat.
Step 5
Cover slow cooker and cook on low-heat setting for 4-5 hours. Sprinkle slow cooker tamarind and orange-glazed chicken wings with chopped fresh parsley.
Comments (2)
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posted by tracy taft on November 7, 2015
Can I use tamarind paste?
posted by Slava Bond on November 7, 2015
You can use tamarind paste or popular alternative is to use lime juice (or sometimes white wine or rice vinegar) mixed with an equal quantity of light brown sugar as a substitute.