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12) Sticky Teriyaki Chicken Wings (hoisin, sriracha)

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 lb chicken wings split into drumettes and flats
  • 1/2 cup hoisin sauce
  • 1/3 cup soy sauce low-sodium
  • 1/4 cup honey
  • 2 tbsp rice vinegar
  • 1 tbsp sriracha more if you like heat
  • 3 garlic cloves minced
  • 1 tsp grated fresh ginger
  • 1 tsp sesame oil
  • 1 tbsp cornstarch + 2 tbsp water slurry
  • Sesame seeds and sliced green onions for garnish

Method
 

  1. Pat wings dry and place in the crock pot in a single layer if possible.
  2. Whisk hoisin, soy sauce, honey, rice vinegar, sriracha, garlic, ginger, and sesame oil; pour over wings.
  3. Cook on low for 3.5–4 hours or high for 2–2.5 hours until tender.
  4. Remove wings and keep warm; stir cornstarch slurry into sauce and simmer on high until thickened, about 5–7 minutes.
  5. Toss wings in the thickened sauce, garnish, and serve hot.