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Buku The Easy Asian Cookbook for Slow Cookers: Family-Style Favorites from East, Southeast, and South Asia by Cho Nancy

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The Easy Asian Cookbook for Slow Cookers: Family-Style Favorites from East, Southeast, and South Asia by Cho Nancy

Author:Cho, Nancy [Cho, Nancy]

Language: eng

Format: azw3

Publisher: Rockridge Press

Published: 2018-07-02T16:00:00+00:00

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The Easy Asian Cookbook for Slow Cookers: Family-Style Favorites from East, Southeast, and South Asia by Cho Nancy

NUT-FREE / QUICK PREP

MALAYSIAN CHICKEN WINGS

Prep time: 10 minutes

 

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The Easy Asian Cookbook for Slow Cookers: Family-Style Favorites from East, Southeast, and South Asia by Cho Nancy

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The Easy Asian Cookbook for Slow Cookers: Family-Style Favorites from East, Southeast, and South Asia by Cho Nancy

 

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The Easy Asian Cookbook for Slow Cookers: Family-Style Favorites from East, Southeast, and South Asia by Cho Nancy

Author:Cho, Nancy [Cho, Nancy] , Date: July 9, 2019

,Views: 72

Author:Cho, Nancy [Cho, Nancy]

Language: eng

Format: azw3

Publisher: Rockridge Press

Published: 2018-07-02T16:00:00+00:00
NUT-FREE / QUICK PREP

MALAYSIAN CHICKEN WINGS

Prep time: 10 minutes

Cook time: 3 to 4 hours on low, 1½ to 2 hours on high, plus 5 minutes to broil

Serves 6

I love chicken wings, except when they’re dry and overcooked. The slow cooker helps remedy dry wings by cooking them until tender; then, just a few minutes under a broiler to get some caramelization is all you need. These sweet and savory wings are a true favorite.

Cooking spray

3 to 3½ pounds chicken wings, split

8 garlic cloves, minced

2-inch piece fresh ginger, peeled and minced

2 tablespoons brown sugar

3 tablespoons dark soy sauce

2 tablespoons low-sodium soy sauce

½ teaspoon ground white pepper

2 tablespoons fish sauce

¼ cup honey

1 teaspoon sesame oil

1.Spray the slow cooker lightly with cooking spray.

2.In the slow cooker, arrange the chicken wings.

3.In a small bowl, whisk together the garlic, ginger, brown sugar, dark soy sauce, low-sodium soy sauce, white pepper, fish sauce, honey, and sesame oil. Pour the sauce over the chicken wings and toss gently to coat.

4.Cover and cook on low for 3 to 4 hours, or on high for 1½ to 2 hours, until the chicken is tender but not falling off the bone.

5.Preheat the oven to broil. Line a baking sheet with aluminum foil.

6.Transfer the chicken wings to the prepared baking sheet, and broil for 2 to 3 minutes, or until wings brown and char slightly. Flip and broil the other side for another 2 minutes. Serve.

OPTION TIP: If you want saucy chicken wings, at the end of cooking, transfer the sauce to a small pan and cook on the stove over medium heat until it reduces and thickens. To make it spicy, add 1 teaspoon red pepper flakes. Coat the wings with the sauce and serve. Alternatively, you can thicken the sauce in the slow cooker by adding a cornstarch-water mixture (2 tablespoons cornstarch mixed with 2 tablespoons cold water) and cooking on high for 15 minutes.

Per Serving: Calories: 631; Total fat: 41g; Protein: 49g; Carbs: 20g; Fiber: 0g; Sugar: 15g; Sodium: 1,009mg

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