Crock Pot Asian Garlic Chicken Wings By Nor Food
EASY SLOW COOKER CHICKEN WINGS
Chicken wings slow cooked with a spicy tangy sauce mixture which includes chili sauce, chili powder lemon juice and molasses!
Provided by sal
Categories Appetizers and Snacks Spicy
Time 5h5m
Yield 8
Number Of Ingredients 10
Steps:
- Place chicken in slow cooker. In a medium bowl combine the chile sauce, lemon juice, molasses, Worcestershire sauce, hot pepper sauce, salsa, chili powder, garlic powder and salt. Mix together and pour mixture over chicken.
- Cook in slow cooker on Medium Low setting for 5 hours.
Nutrition Facts : Calories 284 calories, Carbohydrate 13.7 g, Cholesterol 65.5 mg, Fat 15.3 g, Fiber 0.4 g, Protein 22.4 g, SaturatedFat 4.3 g, Sodium 720.1 mg, Sugar 6.5 g
CROCK POT SESAME CHINESE CHICKEN WINGS BY NOR
Game day, or any day. I love chicken wings of all types. These are very tasty wings with an Asian flare. I perfected my blend of ngredients to get just the right flavor combination. This resulted in a very flavorful Asian style wing. Enjoy all!
Provided by Nor Mac
Categories Poultry Appetizers
Time 2h10m
Number Of Ingredients 11
Steps:
- 1. Place wings on foil lined sheet pan. Broil in oven until browned on both sides.
- 2. Meanwhile in a large bowl mix all sauce ingredients together. Put wings in the sauce, and coat well
- 3. Pour chicken and sauce in to crock pot. Cook on high 2-3 hours, or low 4-6 hours. Check half way through and mix to coat and move chicken wings through sauce.
- 4. Remove wings from crock pot and sprinkle with sesame seeds if desired. Note: if you want them extra crispy. Put them back under the broiler for a few minutes before serving.
SPICY CHINESE PORK FOR THE CROCK POT
This pork comes out tender and delicious, and the sauce has a great combo of sweet and spicy flavors. This is great with fried rice or just plain white rice. (I used a 5 quart crock pot for this recipe) Enjoy!
Provided by Midwest Maven
Categories < 4 Hours
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in a large skillet over med/high heat.
- Saute the tenderloin chunks quickly for about 5 minutes(watching them closely to not burn the outsides of the meat) to get some color on them. This will get rid of a little fat and liquid from the meat as well.
- With a slotted spoon, scoop out the meat and place in your slow cooker, discard any fat or liquid from the meat cooking.
- Add the mushrooms, leeks, carrots, water chestnuts, and garlic to your slow cooker also.
- In a medium sized bowl, whisk together the orange marmalade, chili sauce, hoisin sauce, dry sherry, soy sauce, and crushed red pepper.
- Pour sauce mixture over the ingredients in the slow cooker, and stir to coat everything well.
- Cover with lid, put your slow cooker on High and cook for 2 1/2 hours.
- After 2 1/2 hours, mix the cornstarch and water in a small cup until smooth, and add it to the mixture in your slow cooker.
- Stir for a couple minutes, until you see the sauce thicken slightly, then close lid again and let cook on High for another 30 minutes.
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