Recipes

Slow Cooker Chicken Wings

September 16, 2015
Slow Cooker Chicken Wings

Make this easy appetizer dish or serve it for dinner.

Pull out your slow cooker for this quick dish. You can serve if for an appetizer and make it for dinner. Serve with fried rice, plain steamed rice and stir fried cabbage.

Slow Cooker Chicken Wings

Thai Time Chicken Wings

3 lbs chicken wings (halves)

1/2 cup good salsa
2 Tbsp natural peanut butter
1 Tbsp fresh lime juice
2 tsp gluten free soy sauce
2 tsp grated fresh ginger root

dipping sauce:
1/4 cup natural peanut butter
3 Tbsp gluten free soy sauce
3 Tbsp water
1 garlic clove, grated

Put chicken wings in a slow cooker.

In a bowl, whisk together the next 5 ingredients, then pour over the chicken wings in the crockpot, stirring to coat chicken evenly.

Set crockpot to LOW, cover, and cook for 6 hours.

To prepare dipping sauce, put remaining ingredients in saucepan over low heat, whisk to combine. Heat, whisking, over low heat until mixture gets hot and bubbly and smooth.

Remove sauce from heat and let cool slightly before serving. The sauce will thicken a little as it cools and you will need to stir it before serving as it will separate as it sits.

Use tongs to remove chicken wings from crockpot when they are done cooking, leaving what’s left of the cooking sauce behind.

Serve wings with dipping sauce you made in saucepan.

You can round this dinner out with some shredded cabbage stir-fried until just crispy tender and served alongside with some of the dipping sauce drizzled over.

Yields about 24 to 36 appetizers or will feed 4 to 6 a full meal.

Happy Crockin’

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