Here is another recipe if you crave some Asian flavours.

Thai chicken wings with rice


  • 10-15 chicken wings, tips removed and separated at the knuckle
  • 100 ml low sodium soy sauce
  • 50 g brown sugar
  • 150 g tomato ketchup
  • 1 tbsp ginger, finely chopped
  • 75 ml dry sherry
  • 1 tbsp sesame oil
  • 8 spring onions, sliced
  • 1 stick lemongrass, bruised
  • optional hotness: 2 tbsp green Thai curry paste
  • 1 tbsp cornflour
  • 1 tbsp cold water
  • juice of 2 large limes
  • 2 tbsp toasted sesame seeds


Portion: 4
Preparation: 15 minutes to chop, cut, slice and bruise
Cooking time: 3-4 hours on low and 40 minutes on high

  1. Add the ingredients up to the cornflour to the slow cooker.
  2. Stir and cook on high setting for 30 minutes then 3-4 hours on low.
  3. Mix the cornflour with the water to make a paste and stir into the slow cooker. Cook for another 5-10 minutes on high setting to thicken the liquid.
  4. Add the sesame seeds and lime juice and stir well.
  5. Serve with rice or stir-fried vegetables and noodles.
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