Now that fall is here, I know my crock pot will be getting a workout. There is just something about having food cooking slow and tender all day and having that warm and comforting meal ready when you are.
My lazy heart loves slow cooker meals. Not only is everything in one pot (or two), but if your family is busy, they can serve themselves as they get home. For example, my husband made chili Wednesday. He is on vacation this week, so he’s been busy with some home improvement projects he hasn’t had time to do. My daughter has school, work, and a million activities going on. I work from home, so my schedule is more flexible.
Everyone was able to come in and eat the food as they were ready for it. My daughter ate early as she had to leave for an event on campus and to check her work schedule. My husband ate when she did. I ate later in the day. We have enough for leftovers, too, btw, which is another bonus.
This recipe is one of those that should please everyone in your family. You can nuke some precooked rice to go with it or serve with a side of salad for a full meal. It is also tasty with some sliced cabbage lightly fried in olive oil or sesame oil with onion, salt and pepper in a skillet. You only want to very quickly and lightly fry the cabbage. It should still be crunchy. However, you could also serve these wings as an appetizer at a party or take them along to an event.
This is an inexpensive dish that tastes expensive and has a slightly eastern flair that will satisfy your Chinese food cravings.
- 1/4 Cup Soy Sauce
- 1/8 Cup Balsamic Vinegar
- 2 Tablespoons Honey
- 3 Minced Garlic Cloves
- 2 Teaspoons Sriracha
- 1 Teaspoon Ground Ginger
- 1 Lime
- 2-3 Pounds Chicken Wings
- * Optional - 4 Teaspoons Corn Starch or Other Thickening Agent
Place the chicken wings into the slow cooker. I like to use the Reynolds Liners for this for easy cleanup later on.
Cut the lime in half and squeeze both halves over the chicken until no more juice comes out.
In a blender, combine soy sauce, vinegar, honey, minced garlic, ginger, and Sriracha (if you're adding corn starch, do so now along with two tablespoons of water). Blend until mixed and then pour over the wings.
Cook on low for 7 hours.
Personally, I don’t add corn starch. I’d rather have the sauce a bit less thick than to add ingredients that simply aren’t very nutritionally valuable to my family and may even be bad for us. You may want to try this recipe first without the corn starch. If you find the sauce too runny, you can always add it next time you cook this meal.