Slow Cooker 5 Spice Chicken Wings | Paleo + Whole30

We’re using pineapple juice as a totally natural sweetener to balance out the 5 spice, which allows these chicken wings to be sugar free and whole30 compliant! Pop them under the broiler once cooked and you will have the crispiest chicken wings ever!

Full printer-friendly version of this recipe: https://www.foodfaithfitness.com/sticky-slow-cooker-chicken-wings-with-pineapple-5-spice-sauce/

PRODUCTS USED:
LIQUID MEASURING CUP: https://amzn.to/2LGLdI8
7 QUART SLOW COOKER: https://amzn.to/2R5v4lj
BAKING SHEETS: https://amzn.to/2VlXOVo
COCONUT AMINOS: https://amzn.to/2R4eWAu
TAPIOCA STARCH: https://amzn.to/2Sz6wOo
PALEO CHINESE 5 SPICE: https://amzn.to/2Sz6Oos

ALWAYS IN MY KITCHEN:
SPIRALIZER: https://amzn.to/2UprwIM
BLENDTEC: https://amzn.to/2E6yVa7
big FOOD PROCESSOR: https://amzn.to/2Uo9W7Y
LITTLE FOOD PROCESSOR: https://amzn.to/2SAoAr4
AIR FRYER: https://amzn.to/2PmlODK
GLASS MIXING BOWLS: https://amzn.to/2Sx3jyo
CERAMIC KNIVES: https://amzn.to/2Qf5hqm
MILK FROTHER: https://amzn.to/2L2JlZY
GRIDDLE: https://amzn.to/2Ur6ycg

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FULL RECIPE:
For the sauce: *
2 1/4 Cups Pineapple juice divided, not from concentrate
3 Tbsp + 1 tsp Coconut aminos
2 Tbsp Garlic minced
1 Tbsp + 1 tsp Fresh ginger minced
1 tsp Sesame oil
1/4 tsp Sea salt
2 Tbsp Tapioca flour
For the wings:
3 Lbs Chicken wings thawed if frozen
2 Tbsp Chinese 5 Spice powder
3/4 tsp Red pepper flakes
Cilantro chopped (for garnish)
Green onion sliced (for garnish)
Toasted sesame seeds for garnish

DIRECTIONS
In a 5 quart slow cooker, stir together 2 cups of the pineapple juice (reserving the rest for alter) along with the coconut aminos, garlic, ginger, sesame oil and sea salt until well combined,
In a separate small bowl, whisk together the tapioca flour and the remaining 1/4 cup of pineapple juice until smooth. Stir into the slow cooker with the other sauce ingredients.
put the wings down onto a paper towel and put another paper towel on top. Pat the wings until they are as dry as possible.
put the wings onto a big plate or cutting board. In a small bowl, mix together the 5 spice and red pepper flakes. Sprinkle half the mixture on the wings evenly, and rub it into each wing. Flip the wings and repeat on the other side with the remaining spices.
Add the chicken wings into the slow cooker with the sauce and cook on high for 2-3 hours (you want the chicken to no longer be pink inside.)
Once cooker, line a big baking sheet with parchment paper and put the wings on it in one, flat layer. Turn your oven on to high broil and put the oven rack in the 3rd from the top position.
Before you begin to broil the wings, pour the sauce from the slow cooker into a big pot and bring to a boil over high heat. Once boiling, boil 3 minutes and stir constantly. Then, reduce the heat to medium and simmer, stirring frequently, until the sauce reduces by half (about 15 minutes) Once reduced, remove from the heat to cool and slightly thicken more.
While the sauce simmer, it’s time to broil the wings.
Using a basting brush, generously rub some of the simmering sauce over all the wings. put into the oven and broil for 5 minutes. Remove from the oven, generously baste again, and broil an additional 4-5 minutes until browned and sticky.
Flip the wings over, generously baste and repeat the process again, making sure to baste half way through cooking time again.
Once the wings are nice and sticky, garnish with chopped cilantro, green onion, sesame seeds and DEVOUR with the reduced sauce for dipping!

NOTES:
*This recipe does make a just amount of sauce, and you most likely won’t use it all. However, I think chicken wings need lots of sauce, so it’s better to err on the side of having a little too much than not enough!

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