Do you want a mouth watering, aromatic punch in the face Asian themed meal? These Slow Cooker Asian Lettuce Cups and Thai Chicken wings are for you.
Where I love my slow cooker with a passion that sometimes is a little peculiar in a public setting, sometimes I’m reminded that like all things, it can let you down from time to time. See, slow cooking is all about flavors and sometimes a recipe can just fall flat if the components aren’t there the way they need to be. Sadly, that’s how this recipe started. I wanted a mouth watering, aromatic punch in the face with these Asian themed meal. Something that would have me salivating. But when I actually got to into the kitchen and starting tossing it together, I started to suspect the recipe just wasn’t bringing it’s a-game. And that is simply unacceptable in the PtS kitchen. So I changed things up. Cuz sometime’s that just what you have to do.
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For the Wings:
- 2 1/2 lbs chicken wings and drum sticks
- 1/4 cup water
- 1 tbs lime juice
- 1/2 tsp ground ginger
For the Peanut Sauce:
- 1/2 creamy peanut butter
- 1/2 cup water
- 2 tbs low-sodium soy sauce
- 2 garlic cloves, minced
- 1/2 tsp freshly grated ginger
- 1/4 tsp crushed red pepper
Cook the Chicken:
- Place chicken in slow cooker with water, lime juice, and ground ginger. Mix to combine and coat.
- Cover and cook on low for 5 to 6 hours.
- Remove the chicken from the cook liquid.
- Preheat the broiler. Line a baking sheet with aluminum foil.
Make the peanut sauce.
- Whisk the peanut butter and water together in a small saucepan over low heat.
- Add the soy sauce, garlic, ginger and red pepper.
- Stir until heated through and smooth.
- Brush the chicken with the peanut sauce and place on the baking sheet.
- Broil for 5 to 7 minutes or until skin begins to brown.
- Brush again with peanut sauce, sprinkle with sesame seeds and serve with additional peanut sauce.
PS! Go give big congratulations to Danielle and her new tiny sous chef!!!