Thai Peanut Chicken Wings
The idea of cooking Thai-inspired food may seem daunting at first, but this five-ingredient recipe and a slow cooker will change all of that. Sure, you could make your own peanut sauce, but how far did extra credit get you in high school?
- 3 Pounds chicken wings
- 1 bottle (13.5 ounces) Thai peanut sauce or 13 ounces homemade peanut sauce
- 3 Tablespoons reduced-sodium soy sauce
- 1 Teaspoon grated fresh ginger
- 1 garlic clove minced
Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in slow cooker.
In medium bowl, stir peanut sauce, soy sauce, grated ginger, and minced garlic until well combined. Pour sauce mixture over chicken; stir to coat evenly.
Cover; cook on Low heat setting 3 to 3½ hours or until juice of chicken is clear when thickest part is cut to bone (at least 165 degrees F).
Set oven control to broil. Transfer chicken wings to foil-lined baking pan. Broil with tops about 5 inches from heat 4 to 5 minutes or until crispy. Spoon ½ cup of the sauce from slow cooker over chicken. Discard remaining sauce.