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My little boy has started to really like chicken, which makes me the happiest mom in the world. We eat chicken a lot, and I really love chicken, especially chicken wings.
A few weeks ago when I had a party, someone brought over some baked chicken wings and little G ate like six of them. He ate all the chicken skin (his favorite) and the meat, and spat out the bones in one nice whole piece.
I was so impressed by his newly acquired skills, meaning his ability to eat bone-in chicken just like a grown-up now. I guess he has mastered his fine motor skills in the eating department!!
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Since he likes wings now, I thought about making him an easy dinner with chicken wings.
He loves the combination of honey (he always asks for plain honey in a bowl and he would dip his fingers and “eat” the honey dry!), soy sauce, sesame seeds and thus I decided to make him this easy peasy slow cooker honey sesame chicken wings.
I got myself some organic jidori wings (jidori means free range in Japanese). The jidori wings are small or shall I say regular-sized, a clear sign that they are not hormone fed chicken.
The prep took 10 minutes of my time. I put all the ingredients into the slow cooker and set the heat level to high.
Three and a half hours later, I had the most amazing, fall-off-the-bone and absolutely delicious honey sesame chicken wings.
My boy devoured the wings during dinner. I packed the leftover for his lunch box at school. This is an amazin recipe for busy moms who don’t have a lot of time to cook. Bon appetit!
How Many Calories per Serving?
This recipe is only 360 calories per serving.
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Slow Cooker Honey Sesame Chicken Wings
Ingredients
- 1 1/2 lbs. chicken wings, drumettes and mid sections
- 1 inch ginger, peeled and sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons honey
- 1 tablespoon cooking sake or rice wine (optional)
- 3 dashes ground white pepper
- 1/2 tablespoon sesame oil
- 1/2 tablespoon dark soy sauce for coloring purpose ((optional))
- 1/2 tablespoon corn starch plus 2 tablespoons water
- salt to taste
- white sesame seeds for garnishing
Instructions
- Rinse the chicken wings with cold water, drained.
- Transfer the chicken wings and all the ingredients into a slow cooker. Stir to combine well.
- Cook on high heat for 3 1/2 hours. Turn off the heat, dish out, top with some white sesame, serve immediately.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hi, I tried cooking with pressure cooker and it was watery. Then i transfer to a pot and cook on a stove. Liquid lessen but I could not get your caramelised look. Mine looks like dark soy sauce chicken. However, it still taste good.
Hi Yvonne, you have to pat fry the chicken wings with paper towels. Pressure cooker retains all the liquid, too.
Hi Rasa!
I made this tonight and so far I have a I lot of liquid in the pot with 45 min left to cook… did anyone else have this problem? The only water I used was the 2 tablespoons mixed with cornstarch…Also had a question about he measurements: for the 1/2 tablespoons measurements, is that the equivalent as a 1 teaspoon?
Thank you!!
Did you pat dry your chicken. With slow cooker cooking, the water content doesn’t evaporate and it remains in the pot. 1/2 tablespoon is 1 1/2 teaspoons.
I made the recipe with a very large chicken breast on the bone and it was amazingly simple and delicious. I was a little concerned that there wouldn’t be enough liquid in the slow cooker, but that was no problem.
However, after I ate it, I noticed that I was extremely thirsty. The dish didn’t taste especially salty, but I felt the way I do when I eat something very salty.
I used normal Kikkoman soy sauce and Kame oyster sauce. I didn’t use any dark soy sauce, honey, or added salt. I used “sweetened black rice vinegar sauce” instead of the rice wine, but that contains no salt.
Do you have a good idea about how I can make the dish seem less salty? I guess I could buy reduced salt soy sauce, but I’ve never needed to do that. Maybe adding the honey back to the recipe would solve the problem? Do you think that if I used smaller pieces of chicken there would be more surface area to absorb the sauce so the remaining sauce wouldn’t be so concentrated?
Thank you once again for your recipes. Everything I’ve made from your website has been simple and delicious. I’d really like to make this again without changing it too much, so I hope you have a good suggestion.
Hi Ann, I am not sure. I think the honey will neutralize the salty taste and making it less salty?
Thanks. I’ll let you know what happens when I try it with honey and/or with smaller chicken pieces.
Made this for lunch, super easy and very yummy. tq for the recipy! :)
Yum thanks for the recipe, I am making this now so dinner will be ready when I finish work! I used drumsticks so i doubled sauce recipe added garlic and used brown sugar as I had no honey! Cant wait to see how it turns out!!
That’s great hope you like it. :)
Hi! Just wondering what size slow cooker you used for this recipe? I have a very large one (6 qt) and I am concerned that all the sauce would evaporate. Thanks!
I have small slow cooker. I think it should be OK, the sauce shouldn’t evaporate.
I have a shell fish allergy, should/can I substitute something for the oyster sauce? I have never cooked with it so I am not sure if there would be a reaction.
You can just use Soy Sauce but the taste is not going to be as great so you can put more honey.
Could I use a whole chicken for the recipe instead of just the wings?
Sure you can use any part of the chicken you like.
How much water should you use? Thanks’
No water in the recipe. You don’t need water.
Hi, I also am a big chicken lover. Thanks for sharing this recipe and I just can’t wait to try this at home. And the prep time is just 10 minutes; wow!!. Thanks again for posting this :D