Slow Cooker Chicken Wings

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 your daikon came with green leaves and stems, cut them into 2-inch pieces and blanch in boiling salted water (I add ¼ tsp Diamond Crystal kosher salt into boiling water). Cook until the leaves are tender, then remove and briefly soak in ice water to stop the cooking. Squeeze out the water and set aside.
Heat the Instant Pot using the Sauté mode. Once hot, add 1 Tbsp neutral oil to the pot. Then, add 9 pieces chicken wings (flats/drumettes) and brown on both sides.
Add the sliced daikon and ginger to the pot.
Add the seasonings: 3 Tbsp sake, 1 Tbsp sugar, 2 Tbsp mirin, 3 Tbsp soy sauce.
Add ½ cup water. Peel and add 2 hard-boiled eggs. Close the lid, then select the Slow Cook mode and set the timer for 5 hours.
After 5 hours, the chicken is done. Serve the chicken wings, daikon, and eggs. Garnish with the blanched daikon leaves.