You can’t call it party without wings! In fact, our slow cooker General Tso wings are perfect for any occasion that requires outstanding appetizers.
The slow cooker (aka the ‘set it and forget it’ method) is our favorite way to prepare food! It makes the cooking process and kitchen cleanup so much easier. This recipe calls for three pounds of chicken per dozen people, but easily adjusts to the number of pals you’re entertaining
We hate making an unscheduled run to the specialty store, especially when there’s already so much that goes into hosting! You can easily find rice wine vinegar and sesame oil in the international section of your supermarket.
Slow cooker General Tso Wings Recipe
- 3 lbs chicken wings
- 1/4 cup brown sugar
- 1/4 cup low-sodium soy sauce
- 1 Tbsp ground ginger
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne powder
- 1 tsp black pepper
- 1/4 cup water
- 1 Tbsp cornstarch
- 1/4 cup rice wine, aka mirin—do not use rice wine vinegar
- 1 Tbsp sesame oil
- 2 Tbsp chili paste, aka sambal oelek; optional
- 1/2 cup sugar
- 2 Tbsp water
- Sliced green onions and sesame seeds, for garnish (optional)
- Place wings in colander and rinse under cold water. Pat dry and set aside.
- To a slow cooker add the brown sugar, soy sauce, ginger, garlic powder, onion powder, cayenne and black pepper. Add wings and stir until completely coated. Turn slow cooker to high and set timer for 2 ½ hours. Check to make sure they are cooked through. If not, add another 30 minutes of cooking time.
- When cooked through, transfer wings to a rack placed over a baking sheet. Set aside.
- Strain juices from slow cooker into heatproof measuring cup and spoon off fat that rises to top. Transfer to medium saucepan over medium heat. Dissolve cornstarch in water. Add cornstarch mixture, rice wine, sesame oil and chili paste (if using) to sauce in pan. Mix thoroughly and bring to a simmer.
- To a small saucepan, add sugar and water. Stir to dissolve and bring to a boil. Let boil 1 minute only, or sauce will get too hard. Add sugar mixture to the sauce and stir to combine. Leave sauce over low heat while wings are broiling.
- Preheat broiler. When ready, place wings under broiler and heat until beginning to brown and crisp up—about 3 minutes per side. Turn wings over and repeat with other side.
- Completely coat wings in sauce and place on serving platter, using excess sauce as a dipping sauce if you like. Serve as an entrée with plenty of rice or at your next football party with plenty of napkins!
Serve with freshly sliced green onions and sesame seeds on top for a little extra panache!