Slow Cooker Chicken Wings

• servings: 3 servings
• active time: 10 minutes
• total time: 5 hours 10 minutes

Ingredients

1 lb daikon radish (about ½ daikon) ½

1 knob ginger (1 inch, 2.5 cm) 1 2.5

¼ tsp Diamond Crystal kosher salt (for blanching the daikon leaves)

1 Tbsp neutral oil

9 pieces chicken wings (flats/drumettes) (patted dry with a paper towel)

½ cup water

2 hard-boiled eggs (peeled)

3 Tbsp sake

1 Tbsp sugar

2 Tbsp mirin

3 Tbsp soy sauce

Directions

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

• Calories: 466 kcal
• Total Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 18 g
• Trans Fat: 1 g
• Cholesterol: 235 mg
• Sodium: 659 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 2 g
• Total Sugars: 8 g
• Protein: 32 g