Have you checked out our new ABOUT US page?!
We finally got new and updated pics of all the sisters . . . plus some funny questions and answers so you can get to know us a little better!
You can learn which sister has to vacuum her house everyday, which sister bungee jumped from the second story of our house using only a piece of yarn, how many of the sisters have peed their pants (I guess we have super weak bladders?!), and which sister burned her fingerprints off when she grabbed a hot pan in the oven without oven mitts . . . good times! 🙂
Onto the chicken recipe!
Sometimes going to the grocery store with three kids in tow just isn’t worth it.
It’s days like that when I just start digging through my pantry to find items that will work for dinner.
I had a bag of chicken wings in my freezer and decided that I would try something new . . . they ended up being a huge hit!
You could easily switch out chicken drumsticks or even chicken breasts instead of the wings- all of them will be delicious.
And since it’s made in the slow cooker, it doesn’t get any easier than this!
Slow Cooker Sticky Chicken Wings
1/2 cup honey
1/2 cup brown sugar
1/3 cup balsamic vinegar
1/3 cup soy sauce
3 garlic cloves, minced
1 teaspoon ground ginger
1 teaspoon sriracha (or your favorite hot sauce)
15-20 chicken wings
1 tablespoon cornstarch
1 tablespoon water
In a sauce pan add the honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, sriracha and season to taste with black pepper. Bring the mix to a boil, then lower the temperature and simmer for 5 minutes (until the sugars have dissolved and the sauce is beginning to thicken). Remove from heat and allow to cool for a few minutes.
Spray the crock pot with non-stick cooking spray and place the chicken inside. Pour the sauce over the chicken and move the chicken around a bit with tongs so that it is completely coated with sauce. Put the lid on and cook on high for 4 hours, flipping chicken a couple of times during the cooking process.
Once finished cooking, remove the chicken pieces and place on a plate. In a small bowl, mix together the cornstarch and water, then pour into the crock pot with the leftover sauce. Mix together well, place chicken back into the slow cooker, and let cook for about 10 minutes (or until the sauce starts to thicken up*). Just before serving, sprinkle with torn cilantro leaves and sesame seeds.
*If you want to speed up this process, pour the sauce into a saucepan and cook on the stovetop for just a couple of minutes, until the sauce thickens.
Recipe slightly adapted from Farm Girl Gourmet
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