Asian Apricot Glazed Chicken Wings

The Super Bowl is almost here.  I don't watch the game... my game-time is in the kitchen getting all the snacks and dishes ready for the game watchers.  You can't have a Super Bowl spread without chicken wings.  I made these chicken wings with a great Asian flavors and they simply disappeared off the platter. I used a two part cooking method on these wings.  I first cooked them in the slow cooker to get all those flavors to really absorb into the wings.  Then I baked them off to make sure they were crispy and delicious.  No frying here!! These sticky sweet and savory wings will be a touchdown no matter what team you're rooting for....

Ingredients:
3lbs chicken wings (I separated the two parts and cut off the tip)

Overnight marinate:
1 Tbs grated fresh ginger
2-3 cloves grated fresh garlic
1 Tbs canola oil
salt (to taste)
black pepper (to taste)
red chili powder (or paprika)

Asian Apricot Sauce:
1/3 cup apricot jam
1/2 cup soy sauce
2-3 Tbs Sriracha sauce
2-3 Tbs sambal oelek
1 Tbs grated fresh ginger
2-3 cloves fresh garlic grated

Garnishes:
Toasted Sesame seeds
sliced green onion tops


Directions:

Add ingredients from overnight marinate and toss chicken wings.  Place in a bowl with airtight cover or a large ziploc bag and place in fridge.

The next day place marinated wings in slow cooker with Asian Apricot Sauce.  Cook for 2 hours on high.  Once cooked, use a slotted spoon to remove chicken wings onto foiled lined baking pan.  Keep sauce in slow cooker on high and continue to cook for 20 more minutes. 

Tip 1: spray foil with cooking spray.
Tip 2: Place chicken wings skin side down

Bake in a 450 degree oven for 10 minutes.  Turn over to other side and take some of the sauce from slow cooker and spoon a teaspoon of sauce on each wing.  Bake for 10 more minutes or until wings are fully browned and cooked through.  Remove to a platter and sprinkle with toasted sesame seeds and sliced green onions. Serve hot with more sauce from slow cooker.   Enjoy.

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