Slow Cooker Chicken Wings
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
5 hrs
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Total Time
5 hrs 10 mins
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Servings
3
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Calories
466 kcal
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Course
Main Course
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Cuisine
Japanese
Slow Cooker Chicken Wings
Description
Slow Cooker Chicken Wings highlights the use of chicken flats and drumettes browned first, then slowly cooked together with daikon radish rounds and sliced ginger in a well-balanced savory and sweet sauce made from sake, sugar, mirin, and soy sauce. The preparation includes blanching daikon leaves if attached, adding a subtle bitterness and herbal note. The inclusion of peeled hard-boiled eggs adds richness and texture diversity to the dish.
The slow cooker or Instant Pot method allows the chicken and vegetables to absorb the flavors deeply while breaking down connective tissues for tender results. Browning the wings first enhances their flavor through caramelization. Daikon provides mild sweetness and softens to a silky texture that contrasts with the meat.
Serving suggestions are flexible; these wings and daikon can be enjoyed as a main dish accompanied by steamed rice or vegetables. The recipe makes a practical one-dish meal that stores well and can be reheated gently to preserve texture.
Ingredients
- 1 lb daikon radish (about ½ daikon)
- 1 knob ginger (1 inch, 2.5 cm)
- ¼ tsp kosher salt for blanching the daikon leaves, Diamond Crystal brand
- 1 Tbsp neutral oil
- 9 pieces chicken wings patted dry with a paper towel, flats/drumettes
- ½ cup water
- 2 egg peeled, hard-boiled
For the Seasonings
- 3 Tbsp sake
- 1 Tbsp sugar
- 2 Tbsp mirin
- 3 Tbsp soy sauce
Instructions
- Gather all the ingredients. For a slow cooker, I used my 6 QT Instant Pot. If you don’t own a slow cooker, you can simply simmer the ingredients in a regular pot for 20–30 minutes, let cool for a couple of hours while the ingredients absorb all the flavors, and then reheat again to serve.
- Peel 1 lb daikon radish and cut into rounds ½ inch (1.3 cm) thick. Peel 1 knob ginger and slice thinly.
- If the green leaves are still attached to your daikon, cut it into 2-inch pieces and blanch in salted water (just sprinkle ¼ tsp Diamond Crystal kosher salt in some boiling water before adding the leaves). When the leaves are tender, take them out and soak in ice water to stop cooking further.
- Add 1 Tbsp neutral oil to the inner pot of the slow cooker and brown 9 pieces chicken wings (flats/drumettes) thoroughly.
- Add the sliced daikon and ginger to the pot.
- Add the seasonings: 3 Tbsp sake, 1 Tbsp sugar, 2 Tbsp mirin, 3 Tbsp soy sauce.
- Add ½ cup water and 2 hard-boiled eggs (peeled). Set the slow cook timer for 5 hours.
- After cooking for 5 hours, the chicken is done. Serve the chicken wings, daikon, and eggs along with the blanched daikon leaves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 11g | 4% |
| Protein | 32g | 64% |
| Fat | 30g | 46% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 235mg | 78% |
| Sodium | 659mg | 27% |
| Potassium | 622mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 34mg | 38% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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