Asian Sticky Wings
- 3 lbs chicken wings
- 2 tsp grated fresh ginger
- 2 T soy sauce
- 2 T hoison
- 1/4 cup frozen juice concentrate, thawed (I used apple cherry)
- 1 T rice wine vinegar
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/4 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..
chicken, ginger, t, t, frozen juice concentrate, rice wine vinegar, black pepper, salt, water, t, t, sesame seeds
Taken from www.yummly.com/recipe/Asian-Sticky-Wings-1481669 (may not work)