Slow Cooker Chicken Wings simmered in a savory Japanese broth are amazingly fall-off-the-bone tender. Cooking low and slow gives you plenty of hands-off time with surprisingly moist and delicious results.
Gather all the ingredients. For a slow cooker, I used my 6 QT Instant Pot. If you don’t own a slow cooker, you can simply simmer the ingredients in a regular pot for 20–30 minutes, let cool for a couple of hours while the ingredients absorb all the flavors, and then reheat again to serve.
Peel 1 lb daikon radish and cut into rounds ½ inch (1.3 cm) thick. Peel 1 knob ginger and slice thinly.
If the green leaves are still attached to your daikon, cut it into 2-inch pieces and blanch in salted water (just sprinkle ¼ tsp Diamond Crystal kosher salt in some boiling water before adding the leaves). When the leaves are tender, take them out and soak in ice water to stop cooking further.
Add 1 Tbsp neutral oil to the inner pot of the slow cooker and brown 9 pieces chicken wings (flats/drumettes) thoroughly.