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Sticky Sweet and Sour Chicken Wings

Tender& juicy chicken wings slow-cooked in a tangy-sweet sauce.

Course Appetizer
Cuisine American
Keyword appetizer, chicken, wings, party food, snacks
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings 4

Ingredients

  • 2 lbs chicken wings **Split at the joints & tips removed (about 16 wings and drummettes)
  • 1/2 cup soy sauce
  • 1/4 cup Rice Vinegar
  • 2 Tablespoons pineapple juice
  • 2 Tablespoons crushed pineapple
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1 Tablespoon grated fresh ginger
  • 2 cloves garlic minced
  • 1 Tablespoon corn starch
  • 2 Tablespoons water
  • 1 Tablespoon toasted sesame seeds
  • 1 Tablespoon chopped cilantro

Instructions

  1. Whisk together the soy sauce, vinegar, pineapple juice, pineapple, sugar, honey, ginger, and garlic in a large mixing bowl.

  2. Add in the chicken wingettes. Coat the wings.

  3. Cover and place in the refrigerator overnight or for at least 1 hour.

  4. Pour wings and sauce into a 2- quart crockpot or slow-cooker. Turn on low and cook wings for 4 hours. Or on high for 1-2 hours. Or until the wings reach a temperature of 165° at the thickest part of the wing.

  5. Turn the broiler on your oven to low.

  6. Line a baking sheet with foil.

  7. Using tongs place the chicken wings onto the baking sheet.

  8. Pour the sauce from the crockpot into a medium saucepan. Bring to a boil. Combine the water and cornstarch to make a slurry. Pour the slurry into the sauce and whisk until combined. Lower the heat and allow to simmer until the sauce begins to thicken.

  9. Meanwhile, place the wings under the broiler. WATCH CLOSELY so as not to let them burn. When they begin to darken around the edges, remove them from the oven.

  10. Place the wings back in the crockpot or in a serving bowl. Pour the sauce over the wings. Sprinkle with toasted sesame seeds and chopped cilantro. Serve.