• 1 tbsp sesame oil

  • 2 tbsp garlic, finely chopped

  • 2 tbsp ginger, finely chopped

  • 1 red chilli, finely chopped

  • 4 tbsp light soy

  • 2 tbsp dark soy

  • 2 tbsp brown sugar

  • 1/2 tsp black food colouring

  • 12 chicken wings (with tips)

  • 2 tbsp oyster sauce 

  • spring onion and chilli, for garnish

  1. Heat your saute pot over medium heat and add the sesame oil. Brown your chicken wings, in two batches if necessary, and set aside. In the residual oil, fry your garlic, chilli and ginger until fragrant, throw in the rice wine, then return the wings to the pot. Transfer to the slow-cooker.
  2. Add your soy sauces. Cook on high for 3 hours.
  3. Remove the wings and place on a tray to grill. Place the pot over medium heat and add oyster sauce and brown sugar. Reduce to a glaze then add the black food dye. Mix well.
  4. Brush all over your wings.
  5. Grill the wings for 5 minutes, or until crisp and dark.
  6. Garnish with spring onion and chilli.
  7. Enjoy!!!
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Slow Cooker Chinese Bat Wings

Ingredients

Instructions

Slow Cooker Chinese Bat Wings

What You’ll Need:

  • 1 tbsp sesame oil

  • 2 tbsp garlic, finely chopped

  • 2 tbsp ginger, finely chopped

  • 1 red chilli, finely chopped

  • 4 tbsp light soy

  • 2 tbsp dark soy

  • 2 tbsp brown sugar

  • 1/2 tsp black food colouring

  • 12 chicken wings (with tips)

  • 2 tbsp oyster sauce 

  • spring onion and chilli, for garnish

How You Make It:

  1. Heat your saute pot over medium heat and add the sesame oil. Brown your chicken wings, in two batches if necessary, and set aside. In the residual oil, fry your garlic, chilli and ginger until fragrant, throw in the rice wine, then return the wings to the pot. Transfer to the slow-cooker.
  2. Add your soy sauces. Cook on high for 3 hours.
  3. Remove the wings and place on a tray to grill. Place the pot over medium heat and add oyster sauce and brown sugar. Reduce to a glaze then add the black food dye. Mix well.
  4. Brush all over your wings.
  5. Grill the wings for 5 minutes, or until crisp and dark.
  6. Garnish with spring onion and chilli.
  7. Enjoy!!!

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