HONEY GARLIC CROCKPOT CHICKEN RECIPES

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KRISTA'S STICKY HONEY GARLIC WINGS RECIPE | ALLRECIPES



Krista's Sticky Honey Garlic Wings Recipe | Allrecipes image

These sweet and sticky chicken wings are sure to be a hit with the whole family. The sauce is so much better than store bought jarred sauce. You can fry the chicken wings, but I prefer baking for less fat. This recipe is equally good with thighs, breasts, or skinless boneless chicken. You'd just have to adjust the cooking time. Serve with fried rice and stir fried veggies. Enjoy!

Provided by MomWhoCooks

Categories     Baked Chicken Wings

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 48 pieces

Number Of Ingredients 9

24 chicken wings, split and tips discarded
¾ cup packed brown sugar
5 cloves garlic, minced
1 teaspoon minced fresh ginger root
2 ½ cups water
5 tablespoons honey
¼ cup reduced-sodium soy sauce
3 tablespoons cornstarch
¾ cup water

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Arrange the chicken wings on a baking sheet; bake until crisp, 35 to 45 minutes. Transfer the wings to a baking dish.
  • Mix together the brown sugar, garlic, ginger, 2 1/2 cups water, honey, and soy sauce in a saucepan over medium-high heat; bring to a boil. Whisk together the cornstarch and 3/4 cup water in a small bowl; stir into the sauce mixture until thickened; pour over the chicken wings to coat.
  • Return wings to oven and bake until the sauce is bubbling and the chicken is no longer pink at the bone and the juices run clear, 15 to 20 minutes.

Nutrition Facts : Calories 337 calories, CarbohydrateContent 35.1 g, CholesterolContent 58 mg, FatContent 13.4 g, FiberContent 0.2 g, ProteinContent 19.1 g, SaturatedFatContent 3.8 g, SodiumContent 332 mg, SugarContent 30.9 g

CROCK POT HONEY SESAME CHICKEN RECIPE - SKINNYTASTE



Crock Pot Honey Sesame Chicken Recipe - Skinnytaste image

Sweet, savory and a little spicy, this easy Asian inspired Crock Pot Honey Sesame Chicken has a balance of flavor combinations.

Provided by Gina

Categories     Dinner

Total Time 240 minutes

Yield 8

Number Of Ingredients 15

2 lbs boneless (skinless chicken breast)
black pepper (to taste)
1/3 cup low-sodium soy sauce (tamari for gluten-free)
1/4 cup honey
1/4 cup tomato paste
3 tbsp rice wine vinegar
2 cloves garlic (minced)
1 tbsp water
1 tsp sesame oil
1 tsp onion powder
1 tsp sriracha hot chili sauce
1 heaping tbsp cornstarch
1/4 cup water
1/2 tbsp sesame seeds
2 medium scallions (chopped for garnish)

Steps:

  • Place the chicken in the slow cooker and season with black pepper. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and sriracha hot chili sauce. Pour over chicken and cook on LOW 3-4 hours.
  • Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks; set aside.
  • In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well.
  • Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish.

Nutrition Facts : ServingSize 2 /3 cup, Calories 198 kcal, CarbohydrateContent 13.5 g, ProteinContent 27 g, FatContent 4 g, SaturatedFatContent 0.5 g, CholesterolContent 83 mg, SodiumContent 475.5 mg, FiberContent 0.5 g, SugarContent 10 g

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