Since discovering Six Sisters’ Stuff on Pinterest last year, it has become one of my favourite recipe websites. Although they do not focus on gluten-free living, many of their recipes can be adapted to be gluten-free.
Why We Love It
You can serve these wings as an appetizer, or pair them with rice and steamed veggies for a delicious supper.
- ½ cup honey
- ½ cup brown sugar
- ⅓ cup balsamic vinegar
- ⅓ cup gluten-free soy sauce (such as San-J or VH)
- 3 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon sriracha sauce (or your favorite hot sauce)
- Dash of black pepper
- 15-20 chicken wings, split and tips removed
- 1 tablespoon cornstarch
- 1 tablespoon water
- Fresh cilantro
- Approximately 2 tablespoons sesame seeds
- Cooking spray
- In a saucepan, mix the honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha sauce. Season to taste with black pepper.
- Bring the mix to a boil.
- Lower the temperature and simmer for 5 minutes (until the sugars have dissolved and the sauce is beginning to thicken).
- Remove from heat and allow to cool for a few minutes.
- Spray the crock pot with non-stick cooking spray and place the chicken wings inside.
- Pour the sauce over the chicken and move the chicken around a bit with tongs so that it is completely coated with sauce.
- Put the lid on and cook on High for 4 hours, flipping chicken a couple of times during the cooking process.
- Once finished cooking, remove the chicken pieces and place on a plate.
- In a small bowl, mix together the cornstarch and water. Pour it into the crock pot with the leftover sauce. Mix together well, place chicken back into the slow cooker, and let cook for about 10 minutes (or until the sauce starts to thicken up).
- Just before serving, sprinkle with torn cilantro leaves and sesame seeds.
- You can also cook the wings on Low for 8 hours.
- If you’re serving this dish as an appetizer, serve the wings directly from the crock pot to ensure that they stay hot.