Twice-Cooked Teryaki Chicken Wings

Teryaki Chicken Wings

This is a super-simple recipe for finger lickin’ good chicken wings, marinated then cooked in the slow cooker so that the meat falls off the bone, then bunged in a hot oven to crisp up the skin. And all you need are four ingredients. 

Serves 2-4

10-16 free-range chicken wings, cut into two pieces at the joint
Golf ball-sized piece of ginger, peeled and thinly sliced
4 garlic cloves, finely chopped
100ml teryaki marinade

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1. Put all the ingredients into a freezer bag and marinate in the fridge for 2 hours.

2. Transfer all the ingredients to a slow cooker and cook for LOW for 3-4 hours.

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3. Remove the wings from the slow cooker and transfer to a foil-lined roasting tray. Preheat the oven to 200C/Gas 6 and cook the wings until crisp, approx. 8-10 mins.

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4. Sieve the remaining marinade into a  pan and bring to the boil on the hob. Reduce by half until you have a sticky sauce.

5. Serve the wings with a drizzle of sauce, accompanied by potato salad and sweetcorn.

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1 Comment

Filed under Poultry, Recipe Shed, Slow Cooker

One Response to Twice-Cooked Teryaki Chicken Wings

  1. Skipped dinner and now you’ve made me even hungrier! Thanks as always for joining into Slow Cooker Sunday. :-)