Sticky Mandarin Honey Soy Chicken Wings Step-by-step instructions

Before you start

Before you start, make sure the chicken wings are thawed if they were frozen. Measure out the honey, soy sauce, and grated ginger, and drain the mandarin oranges if using canned. Have your slow cooker ready and plug it in.

If you plan to serve with rice, start that before you begin assembling the slow cooker, or use a quick-cook rice option. There’s no need to preheat the slow cooker; just add the ingredients and turn it on.

Instructions

Layer and Pour

1. 1Add the chicken
   Place the split chicken wingettes and drumettes in the slow cooker insert in a single layer if possible. It’s okay if they overlap a little, but try to spread them out evenly so they cook uniformly.
   Look for The wings should cover the bottom of the slow cooker.
   Tip If the wings are frozen, thaw them in the refrigerator first.
2. 2Add the aromatics
   Scatter the mandarin orange segments and freshly grated ginger over the chicken. No need to stir; just let them sit on top. The ginger will infuse the sauce as it cooks.
   Look for The oranges and ginger should be evenly distributed over the chicken.
   Tip Use a fine grater for the ginger to avoid fibrous bits.
3. 3Pour the sauce
   In a small bowl or glass measuring cup, stir together the honey and soy sauce. Pour the mixture evenly over the chicken and oranges. Do not stir; the sauce will combine as it cooks.
   Look for The sauce should coat the top of the ingredients.
   Tip For easier pouring, warm the honey slightly in the microwave for a few seconds.

After adding the chicken, oranges, ginger, and sauce, the slow cooker will look like a colorful mix of raw ingredients. The honey and soy sauce will be pooled at the bottom, and the oranges and ginger will be scattered on top. It’s okay that it’s not mixed; the slow cooker will do that for you. At this point, the raw chicken should be visible and the sauce should be evenly poured over the top.

Slow-Cook and Thicken

4. 4Slow-cook the wings
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and reaches an internal temperature of 165°F (74°C). Resist the urge to lift the lid; the trapped heat helps the wings cook evenly.
   Look for The sauce will be bubbling gently around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If your slow cooker runs hot, check the wings at 3 1/2 hours.
5. 5Thicken the glaze (optional)
   If the sauce seems thin, use a slotted spoon to transfer the wings and oranges to a serving plate. Pour the remaining sauce into a small saucepan and simmer over medium heat for 5–7 minutes, until reduced and glossy. Pour the thickened glaze over the wings.
   Look for The sauce should coat the back of a spoon.
   Tip This step is optional but gives a thicker, stickier glaze.

After several hours, the slow cooker will be filled with a bubbling, aromatic sauce. The chicken wings will be tender and glistening, and the mandarin oranges will have softened and released their juices.

The sauce should be slightly reduced and sticky. If you choose to thicken the sauce on the stovetop, it will become a glossy glaze that coats the back of a spoon. The kitchen will smell sweet and savory.

Serve and Enjoy

6. 6Serve over rice
   Spoon steamed rice onto plates and top with the chicken wings and mandarin oranges. Drizzle with extra glaze from the slow cooker, if desired. Serve hot.
   Look for The wings should be glistening and sticky.
   Tip Garnish with sliced green onions or sesame seeds for extra color (not included in the recipe).

When you plate the wings over rice, they should be sticky and glossy, with pieces of mandarin orange clinging to them. The sauce should be thick enough to coat the wings, and the meat should be so tender that it falls off the bone. The aroma is irresistible, and the dish looks vibrant with the orange segments and dark glaze. Serve immediately for the best texture.

Common mistakes

One common mistake is lifting the lid too often to check on the wings, which lets out heat and extends cooking time. Trust the recipe and keep the lid on. Another mistake is not draining the mandarin oranges well, which can make the sauce watery.

Also, be careful not to overcook the wings, as they can become mushy if left in the slow cooker for too long. Stick to the recommended cooking time and check for doneness early if your slow cooker runs hot.

How to tell it’s done

The chicken wings are done when they are tender and easily pull away from the bone, and the internal temperature registers 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part of a wing, avoiding the bone.

The sauce should be bubbling and slightly thickened. If the sauce is too thin, you can transfer the wings to a plate and simmer the sauce on the stovetop to reduce it.

• Poultry: 165°F (74°C) in the thickest part