Slow Cooker Chicken Wings
Cooked in a savory soy sauce broth with daikon, these Slow Cooker Chicken Wings give you plenty of hands-off time but surprisingly moist and tender meat.
Servings: 3
Ingredients
- 1 lb daikon radish (½ daikon)
- 1 knob ginger (1", 2.5 cm)
- ¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (for blanching daikon leaves)
- 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
- 9 chicken wings (flats/drumettes) (pat dry with a paper towel)
- ½ cup water
- 2 boiled eggs [recipe] (peeled)
Instructions
- 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 while the ingredients absorb all the flavors for a couple of hours, and then reheat again to serve.
- Peel daikon and cut into ½” (1.3 cm) thick rounds. Peel ginger and slice thinly.
- If green leaves are still attached to your daikon, cut into 2 inch pieces and blanch in salted water (just sprinkle salt in boiling water before adding the leaves). When the leaves are tender, take out and soak in ice water to stop cooking further.
- Add oil in the slow cooker and brown the chicken thoroughly.
- Add daikon and ginger in the pot.
- Add the seasonings (3 Tbsp sake, 1 Tbsp sugar, 2 Tbsp mirin, 3 Tbsp soy sauce).
- Add water and boiled eggs (make sure they are peeled). Set the slow cook timer for 5 hours.
- After cooking for 5 hours. Serve the chicken wings, daikon, and eggs along with the blanched daikon leaves.
