Serves 4
300 min
Slow-Cooker Korean Chicken Wings
Recipe GLPR17920ed5bac1a9
Tender chicken wings cooked slowly until fall-apart tender, then finished under the broiler for a charred, crispy exterior. Tossed in a savory-spicy gochujang glaze with ginger, garlic, and sesame oil for an authentic Korean-inspired appetizer or main course.
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Ingredients
4 pounds Chicken wings, cut at joints and trimmed
2 tablespoons Fresh ginger, grated
3 Garlic cloves, minced
1 teaspoon Black pepper
½ teaspoon Salt
¼ cup Sugar
¼ cup Gochujang
¼ cup Water
2 tablespoons Soy sauce
1 tablespoon Sesame oil
Directions
Spray the slow cooker insert with vegetable oil spray. Place chicken wings in the slow cooker. Combine 5 teaspoons of the grated ginger, two-thirds of the minced garlic, black pepper, and salt in a small bowl. Sprinkle this mixture over the chicken wings and toss to coat evenly. Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is completely tender.
Position the oven rack 6 inches from the broiler element and preheat the broiler. Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Spray the rack with vegetable oil spray. Using tongs or a slotted spoon, transfer the cooked chicken wings to the prepared rack, arranging them in a single layer. Broil for 15 to 20 minutes, flipping the wings halfway through, until they are lightly charred and the skin is crispy.
While the chicken is broiling, prepare the glaze. In a large bowl, whisk together the sugar, gochujang, water, soy sauce, sesame oil, remaining 1 teaspoon of ginger, and remaining minced garlic until the sugar is completely dissolved. Once the chicken wings are charred and crispy, remove them from the broiler and add them to the bowl with the glaze. Toss gently but thoroughly to coat all the wings evenly with the sauce. Transfer to a serving dish and serve immediately.
