4 pounds chicken wings, separated into drumettes and wingettes
2/3 cup freshly squeezed orange juice (about 2 large oranges)
1/2 cup raw honey
1/4 cup soy sauce
2 tsp sesame oil
2 garlic cloves, minced
1 tsp freshly grated ginger
1 tsp sesame seeds
DIRECTIONS
Place the wings in a 5 to 6-quart slow cooker. In a bowl mix together the orange juice, honey, soy sauce, sesame oil, garlic, and ginger until thoroughly combined. Pour sauce over the wings, cover the slow cooker and cook on LOW for 3 hours.
Preheat your oven broiler. Line a rimmed baking sheet with foil and place a wire baking rack on top. Transfer the wings from the slow cooker to the wire rack and pour the sauce from the slow cooker into a bowl. Brush the wings with some sauce then broil the wings for 3 minutes, brush the tops with sauce again then broil until wings begin to crisp up and sauce begins to caramelize, about 4 more minutes.
Toast the sesame seeds in a dry skillet over medium heat, stirring constantly, until lightly browned, 1 to 2 minutes. Take off the heat and transfer the toasted sesame seeds to bowl to keep them from burning in the hot pan, set aside.
Brush the wings one more time with sauce and sprinkle on the toasted sesame seeds. Allow wings 10 minutes to rest before serving.
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