Description
Slow Cooker 5-Spice Paleo Chicken Wings are sticky, sweet and spicy and perfect for game day! Gluten-free, whole30 and healthy too!
Ingredients
- 2-¼ cups Pineapple Juice (not From Concentrate), Divided
- 3-⅓ Tablespoons Coconut Aminos
- 2 Tablespoons Minced Garlic
- 4 teaspoons Minced Fresh Ginger
- 1 teaspoon Sesame Oil
- ¼ teaspoons Sea Salt
- 2 Tablespoons Tapioca Flour
- 3 pounds Chicken Wings (thawed If Frozen)
- 2 Tablespoons Chinese 5 Spice Powder
- ¾ teaspoons Red Pepper Flakes
- Chopped Cilantro, For Garnish
- Sliced Green Onion For Garnish
- Toasted Sesame Seeds, For Garnish
Preparation
In a 5-quart slow cooker, stir 2 cups pineapple juice along with coconut aminos, garlic, ginger, sesame oil and sea salt until well combined.
In a separate small bowl, whisk tapioca flour and remaining 1/4 cup pineapple juice until smooth. Stir into the slow cooker.
Place wings onto a paper towel and place another paper towel on top. Pat wings until they are as dry as possible. Place wings onto a large plate or cutting board.
In a small bowl, mix 5-spice and red pepper flakes. Evenly sprinkle half the mixture on the wings and rub into each wing. Flip wings and repeat on the other side with remaining spices.
Add chicken wings into slow cooker with the sauce and cook on high for 2–3 hours (you want chicken to no longer be pink inside).
Once cooked, line a large baking sheet with parchment paper and place wings on it in one flat layer. Turn oven on to high broil and place oven rack in the third from the top position.
Before you begin to broil the wings, pour sauce from the slow cooker into a large pot and bring to a boil over high heat. Once boiling, boil 3 minutes and stir constantly. Reduce heat to medium and simmer, stirring frequently, until sauce reduces by half, about 15 minutes. Once reduced, remove from heat to cool and slightly thicken more.
While sauce simmer, it’s time to broil the wings. Using a basting brush, generously rub some of the simmering sauce over all the wings. Place into the oven and broil for 5 minutes. Remove from oven, generously baste again, and broil an additional 4–5 minutes until browned and sticky.
Flip the wings over, generously baste and repeat the process again, making sure to baste halfway through cooking time again. Once wings are nice and sticky, garnish with chopped cilantro, green onion, sesame seeds and devour with the reduced sauce for dipping!
Note: This recipe does make a fair amount of sauce, and you most likely won’t use it all. However, I think chicken wings need lots of sauce, so it’s better to err on the side of having a little too much than not enough!
