Hähnchenflügel aus dem Slow Cooker

Zutaten

• 2.2 pounds (1 kg) chicken wings
• 2 tsp sweet smoked paprika
• 1 tsp garlic powder (or granules)
• 1 tsp garam masala (or mild curry powder)
• 1 tsp dried parsley
• 1 tsp salt
• 1/2 tsp white pepper ((optional))
• 1/2 tsp cayenne pepper
• 3 garlic cloves (minced)
• 3 tbsp sweet chili sauce (mild)
• 2 tbsp light soy sauce
• 1 tbsp olive oil
• 3 tbsp flat leaf parsley or cilantro (chopped)
• lime wedges (to serve)

Zubereitung

1. 1

   Pat the wings dry using paper towels (do not rinse!). Place in a large ziplock bag or a suitable container such as a Pyrex dish and add all the seasoning ingredients, tossing to coat the chicken wings. Cover and chill in the refrigerator for an hour or longer.

2. 2

   Add the olive oil, minced garlic, soy sauce and sweet chili sauce to your slow cooker and stir to combine. Arrange the chicken wings on top, in a single layer if possible, and cook on the LOW setting for 3-4 hours or the HIGH setting for 2 hours. Use tongs to turn the wings over halfway through the cooking so that the wings are covered in the sauce.

3. 3

   Check the wings are cooked using a meat thermometer – the internal temperature should be 165°F / 75°C when you insert the probe in the meaty section of the wings, avoiding the bone. You can serve the wings now or stick them under the broiler or in an air fryer for a few minutes to crisp them up if you like (I served them straight out of the slow cooker).

4. 4

   Transfer your wings to a platter and spoon any sauce collected in the crockpot over them. Serve with lime wedges and garnish with chopped parsley – YUM!