CrockPot Korean Chicken Wings
Recipe
CrockPot Korean Chicken Wings
FoFa says:
"I like to use fresh Ginger instead of dried, has a better flavor. I also like to use Sesame oil instead of regular oil, just a flavor I like better.
Also a trick I learned, put a couple cabbage leaves down on the bottom before you put the wings in, stops sticking of the bottom wings to the crock, and does not seem to add any flavor (or off flavor if like me you are not a fan of cooked cabbage)."
12 to 18 chicken wings
1/3 c soy sauce
1 tsp. ground ginger
2 garlic cloves minced
2 green onions minced
1 TBS honey
2 tsp. oil
Combine ingredients in slow cooker; cover and cook on LOW for 6 to 8 hours.
Serves 4 people as an appetizer.
Also if you want to cut down on the fat after they are done cooking, you can broil the wings in the oven for about 5 minutes per side or do the Alton Brown thing and steam them for 5 minutes to remove some of the fat. Regardless use the shorter cooking time in the Crockpot.
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Recipe Link:
https://www.kingwood.com/recipes/view_recipe.php?recipe_id=598
