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Oriental Chicken Wings in Slow Cooker Dinner

Updated on August 17, 2015

Oriental Chicken Wings In The Slow Cooker Dinner

Chicken Wings have become increasingly popular. The original wings were created in Buffalo, New York, hence the name Buffalo Chicken Wings. They were made hot and served with celery and blue cheese dressing.

The story goes like this; a young man was having some friends over and asked his mother to make something for them to eat at the last minute. The only thing she had that could be cooked quickly was chicken wings. So she cooked them nice and crispy and made a hot sauce to dip them in and to off set the hot taste, she served celery with blue cheese, which was a staple in her house. They became so popular and over a short time they started making them and selling them. How true the story is, I'm not quite sure, but that is the story that goes around.

Since then they are no longer just called Buffalo Chicken Wings but just chicken wings or 'wings' because they make them many different ways.

This is one I have never heard of before I saw them in a Slow Cooker cook book that I have.

Every Saturday my daughters with their families come over for dinner and spend at least half the day and I cook something different. This last Saturday I made Oriental Chicken Wings in the Slow Cooker and instead of just celery with blue cheese, I made a big tossed salad with blue cheese dressing, fried eggplant rounds, bought cole slaw and made Texas Toast.

Also before dinner I made a strawberry marshmallow dip, which I will give the recipe. We enjoyed it, hope you do too.

Food Fact About Chicken in Slow Cookers

If you want to keep the skin on the chicken in the slow cooker, you must brown the chicken first and crisp up the skin. The chicken skin tends to shrivel up in the slow cooker which is the reason most chicken recipes for slow cookers are skinless.

Tips for the Ginger and the Garlic

  • If you don't use a lot of ginger but need it for a recipe, after using it, put it in a plastic bag and keep it in the freezer. For some reason it doesn't get freezer burn and you can have it for months to come.
  • It is easier to peel the piece of the ginger you need with a spoon. Just scrape off the skin where you need it and grate it over bowl you are using.
  • To peel the garlic easier, give it a light smash with the side of the knife using the palm of your hand, (See picture). It will make that skin come right off; you might have to smash it twice depending on how hard you smash it.
  • If the skin is already loose on the garlic, then it is old garlic, Always check that our when buying garlic. Tight skin means fresh garlic.

Photos of Dinner Featuring Oriental Chicken Wings

Saturday's Dinner
Saturday's Dinner | Source
Oriental Chicken Wings cooked and ready to eat.
Oriental Chicken Wings cooked and ready to eat. | Source
Chicken Wings after they are browned.
Chicken Wings after they are browned. | Source
Grating the fresh ginger into the sauce.
Grating the fresh ginger into the sauce. | Source
Smashing the garlic to make it easier to peel.
Smashing the garlic to make it easier to peel. | Source
Grating the garlic into the sauce.
Grating the garlic into the sauce. | Source
The Oriental sauce that goes on top of the wings.
The Oriental sauce that goes on top of the wings. | Source

Please Vote

5 stars from 2 ratings of Oriental Chicken Wings in Slow Cooker

Surprise! White Egg Plant

I grow egg plant every year in my garden, but always the dark purple egg plant. So you can imagine my surprise when they came out to be white this year. I must have picked up the wrong plants at the nursery where I get my plants and didn't realize it till they started growing.

So, I had to go on line to see if they can still be cooked the same. It turns out the white ones are much smaller then the purple ones and they have more seeds, but on the bright side, they are creamier in texture then the purple ones. I found that hard to believe, but when we bit into the fried eggplants, they were indeed creamier then the purple egg plants.

I wouldn't use them for egg plant Parmesan because they are small in size but I will find other used for them.

Directions to fry the eggplant:

Peel and slice the egg plants. In a medium shallow bowl mix 2 eggs with a little milk and salt and pepper; in another bowl put in Italian style bread crumbs. Just dip the egg plants in the egg then in the bread crumbs then in the pan with hot oil, they will brown and cook in just a few minutes.

A Surprise In My Garden - White Eggplant

White Egg Plant growing in my garden.
White Egg Plant growing in my garden. | Source
Sliced White Eggplant rounds.
Sliced White Eggplant rounds. | Source
Breaded and fried eggplant rounds.
Breaded and fried eggplant rounds. | Source
Prep time: 20 min
Cook time: 6 hours
Ready in: 6 hours 20 min
Yields: I made 37 wings and it served 6 people.
  • 32 pieces chicken wings drums and flats
  • 1 cup red onion, chopped
  • 1 cup soy sauce
  • 3/4 cup brown sugar
  • 1/4 cup dry sherry or sherry cooking wine
  • 2 tablespoons fresh ginger, grated
  • 2 cloves fresh garlic, grated


  1. Brown the chicken wings by using the broiler or your grill pan or in the oven. I used my grill pan because I like the grill marks. After they are browned well then transfer to the slow cooker. To save time, you can brown the chicken wings a day ahead of time, which is what I did; but then you must be sure to cook them all the way through.
  2. Stir together the onion, soy sauce, brown sugar, sherry, ginger and garlic in a large bowl. Add to slow cooker; stir to combine.
  3. Cover and cook on low 5 to 6 hours or on high 2 to 3 hours.

Photos of the Strawberry Marshmallow Fruit Dip

Fruit dip ready to eat.
Fruit dip ready to eat. | Source
Ingredients for fruit dip.
Ingredients for fruit dip. | Source

Ingredients and Directions for Strawberry Marshmallow Fruit Dip

4 oz. cream cheese, softened

1 cup marshmallow creme

1 8oz. container strawberry yogurt

1/2 cup chopped strawberries

Fresh fruit to dip

1. In medium bowl, beat cream cheese, marshmallow creme, yogurt and strawberries with an electric mixer on high speed until smooth.

2. Cover; refrigerate at least 1 hour. Serve dip with fruit of your choice or sweet crackers.

It makes 16 (2 tablespoons) servings.

Recipe courtesy of the Betty Crocker website.

Nutritional Information for the Strawberry Marshmallow Fruit Dip

Nutrition Facts
Serving size: 2 tablespoons
Calories 60
Calories from Fat9
% Daily Value *
Fat 1 g2%
Carbohydrates 12 g4%
Sugar 10 g
Fiber 0 g
Protein 1 g2%
Cholesterol 0 mg
Sodium 50 mg2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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    • Rachel L Alba profile image

      Rachel L Alba 20 months ago from Every Day Cooking and Baking

      Hi Cornelia, Thanks for the visit and comments. You can bread and fry zucchini the same way if you can't find eggplant. Also I used the white eggplant because I had it, but the dark purple is excellent also.

      Blessings to you.

    • CorneliaMladenova profile image

      Korneliya Yonkova 20 months ago from Cork, Ireland

      Love this recipe, Rachel and will try it. I love oriental kitchen, because I come from the Balkan Peninsula. Will be difficult only to find Egg Plant here in Ireland but will try to make the meal without it or replace it with something :)

    • Rachel L Alba profile image

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi Peachpurple, thanks for the visit and great comment.

      Blessings to you.

    • peachpurple profile image

      peachy 2 years ago from Home Sweet Home

      wow, I would definitely try your chicken wings, very easy steps, tq

    • Rachel L Alba profile image

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Thank you Larry, I appreciate your visit and comment.

      Blessings to you.

    • Larry Rankin profile image

      Larry Rankin 2 years ago from Oklahoma

      Looks delicious. Great hub!

    • Rachel L Alba profile image

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi Alicia, Thanks for visiting and the great comments. It's really appreciated.

      Blessings to you.

    • AliciaC profile image

      Linda Crampton 2 years ago from British Columbia, Canada

      Your Saturday meal looks delicious, Rachel. Thanks for not only sharing the recipes but also for sharing the useful hints in this hub.

    • Rachel L Alba profile image

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      I just found my response space but can't delete the above response to Linda and Pat. Let me know if you can see it. Thanks again.

      Blessings to both of you.

    • profile image

      Rachel L Alba 2 years ago

      Hello Linda and Pat, I just downloaded Windows 10 and I am not used to it yet and don't know how to find things yet and this looks so different, so this is the reason I am including both your names to one response. I usually like to give each comment their own response.

      So, saying that, thank you both for your wonderful comments and visits, which I appreciate and look forward to. It gives me confidence. Hopefully I can find my HubPages to do more.

      Blessings to both of you.

    • pstraubie48 profile image

      Patricia Scott 2 years ago from sunny Florida

      You have shared some dishes that I know my family will enjoy. The crockpot is such a wonderful works its magic...we get our part done and the pot takes over.

      I am bookmarking these to give a try.

      Thank you for sharing them, Rachel.

      Hoping all is good with you and yours.

      Know that Angels are headed your way ps

    • Minnetonka Twin profile image

      Linda Rogers 2 years ago from Minnesota

      Rachel-you know how much 'I LOVE' cooking in my crock pot. I love your delicious recipe! I plan to make these now that the football season is upon us. As I've said before, your family is so blessed to have you.

    • Rachel L Alba profile image

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi Jackie, Yes, I noticed too that the price went up on them. Ten years ago they were half the price. I always loved chicken wings. Thanks you for your visit and great comments and votes.

      Blessings to you.

    • Jackie Lynnley profile image

      Jackie Lynnley 2 years ago from The Beautiful South

      Yum; this all sounds so good! You know starting years ago I seemed the only person I knew that liked chicken wings and I kept quiet about it; people thought I was just being polite or nice only eating the wings! Now everyone loves them; daggone it! And they are more expensive! I grill wings just to brown on both sides quickly and then bake them on top of vegetables and I know I have not tasted anything better! That is great with cole slaw too.

      Up and sharing! Just love all your recipes!