Hamilton Beach 33540 Manual De Instrucciones página 11

Recipes
(cont.)
Slow Cooker Korean-Style Chicken Wings
Ingredients:
3 Tablespoons (44 ml) cornstarch
2 Tablespoons (30 ml) lime juice
3/4 cup (177 ml) honey
1/2 cup (118 ml) soy sauce
1/3 cup (79 ml) sriracha sauce
1 Tablespoon (15 ml) sesame oil
1 Tablespoon (15 ml) grated ginger
4 garlic cloves, minced
4 pounds (1.8 kg) chicken wings, split at joints, tips removed
1/4 cup (59 ml) sliced green onions
1 to 2 Tablespoons (15–30 ml) toasted sesame seeds
Directions:
1. In slow cooker crock, stir cornstarch and lime juice until
cornstarch is dissolved.
2. Add honey, soy sauce, sriracha sauce, sesame oil, ginger, and
garlic. Mix until well-blended.
3. Add wings to crock. Stir until wings are coated with honey
mixture.
4. Cover and cook on HIGH for 2 hours or LOW for 4 hours.
5. Line a shallow baking pan with aluminum foil and spray with
nonstick cooking spray.
6. Remove wings from sauce in crock and place on foil-lined
baking pan.
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7. Pour sauce into small saucepan. Cook over medium heat until
sauce is reduced and thickened.
8. Heat broiler on HIGH.
9. Broil wings for 18 to 20 minutes, turning and brushing with
sauce, until wings are browned and crispy.
10. Sprinkle with green onions and sesame before serving. Serve
with additional sauce, if desired.
Serves: 12–14
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9/26/14 1:15 PM