Slow Cooker Hoisin Chicken Wings for Two
Serves: serves 2
  • 1 lb split chicken wings
  • 1 tsp ground ginger
  • 1 tsp smoked paprika
  • 1 tsp light brown sugar
  • 1 tsp kosher salt
  • 1 tbsp hoisin sauce
  • 1 tsp soy sauce
  • 1 tsp seasoned rice vinegar
  1. Place the split chicken wings (that means broken into wingettes and drumettes with tips removed and discarded) in a slow cooker. A mid-sized one (mine is 4 quarts) works perfectly for this amount of wings. If you double the recipe, it should work fine in that size slow cooker as well -- but any larger quantities will need a larger slow cooker.
  2. In a small bowl thoroughly combine the ground ginger, smoked paprika, light brown sugar and salt. Sprinkle over the wings and stir well to combine.
  3. Cook on low for 3-4 hours, until cooked through. Remove the wings to a baking sheet.
  4. In a small bowl, combine the hoisin, soy sauce and rice vinegar until smooth. Brush on the wings.
  5. Set an oven rack to 4-inches below the broiler coil. Broil the wings for 6-8 minutes, flipping once and re-basting with sauce, until browned. Enjoy.
Recipe by Maine Course at