Perfect for tailgating, these wings are lightened up, naturally sweetened and unbelievably tender. They are kid friendly, and a real crowd pleaser!
With the superbowl just a couple weeks away, I knew we needed some football food around here! Growing up, the superbowl was like a national holiday. We always spent it as a family, watching together, and it always involved lots of delicious food. I remember in college I had to miss the superbowl with my family for a couple years because I couldn’t get away for the weekend, and it felt like I was missing Christmas! Football is a liiiittle bit of an obsession with my family, so this time of year is always exciting. Even though MY favorite team isn’t in the big game this year (or really any year 🙁 ) I’m still super excited. Mostly for the food, commercials, and half time show. A girl’s gotta have priorities. 🙂
Which brings me to these wings. Confession: I had never made wings before I made these bad boys. Crazy, I know! I knew I wanted something sweet, because spicy isn’t my thing. I recently had some Asian Short Ribs at a local restaurant, and they were a-MAY-zing, so I want to recreate them in wing form. This recipe is simple, but does involve a couple different steps. I started by cooking them in a slow cooker (which makes them SUPER tender) and then finished them off in the oven to get them nice and glazed and wing-like. SO delicious! I would recommend making a double batch if you’re feeding a crowd, because these go quick, Bonus: they aren’t deep fried, so they’re somewhat healthy!
- 3 pounds chicken wings
- 2 tsp grated fresh ginger
- 2 T soy sauce
- 2 T hoison
- ¼ cup frozen juice concentrate, defrosted (I used apple cherry)
- 1 T rice wine vinegar
- ½ tsp black pepper
- ¼ tsp salt
- ¼ cup water
- 1 T cornstarch or arrowroot powder
- 2 T honey
- Optional: Sesame seeds
- Rinse wings and pat them dry to make sure they aren't watery. If they're frozen, defrost them first and then pat them dry. Place wings in slow cooker. Whisk all other ingredients together EXCEPT HONEY, and pour over chicken wings. Cover and cook on high for 3-4 hours. Preheat oven to 400 degrees F. Remove wings from slow cooker and place them on foil lined baking sheets. Take remaining liquid from slow cooker and pour into a medium saucepan. Add honey and bring to a boil. Let the mixture simmer until reduced and slightly thickened, about 20-30 minutes. Stir the mixture occasionally. Brush some of the reduced glaze on the wings, and put them in the oven for 30 minutes, brushing with more glaze every 10 minutes. The more glaze you brush on the better! After 30 minutes or so, remove the wings from the oven and enjoy! Garnish with sesame seeds if desired.