Soy Sauce Chicken Wings (Slow Cooker)

Lee Thayer


This is a modified (to use a slow cooker) Cantonese version of Taiwanese 3 Cup Chicken, and is tasty. The Hainan version is whole chicken cooked in chicken stock, pork stock, and soy sauce. This is normally made with whole plump chickens and once they have cooled completely, they are simply chopped. This recipe will use wings, drummettes (called wing sticks in Thailand) and middle wing sections (called middle wing sticks in Thailand) cooked in a slow cooker.


☆☆☆☆☆ 0 votes

10 Min
3 Hr
Slow Cooker Crock Pot


  • 3/4 c
    light soy sauce
  • 1/4 c
    dark soy sauce
  • 2 oz
    inches fresh ginger, peeled and sliced
  • 3 clove
    garlic, smashed and sliced
  • 1 stick
  • 3
    whole star anise
  • 3 Tbsp
  • 1 kg
    chicken wings, (2 lbs, a bit more won't hurt)
  • ·
    water as needed
  • 2-3
    spring onions, chopped
  • ·
    fresh cilantro for garnish

How to Make Soy Sauce Chicken Wings (Slow Cooker)


  1. Prep the chicken by rinsing it, then cut the tip off, then separate the drummette (wing stick) from the middle wing (middle wing stick). You can use the tips if you like or discard.
  2. Add the ginger, star anise, cinnamon, garlic, sugar, and both soy sauces to your slow cooker. Give the mixture a stir.
  3. Place the wings in your slow cooker.
  4. Add water as you stir the wings around to get them settled into the liquid, add just enough water to cover the wings.
  5. Place the slow cooker on High setting 1 hour. Give the wings a quick stir then turn the cooker to Low setting and let cook for 2 hours. Sprinkle the chicken with the spring onion about 10 minutes before serving.
  6. Use a spoon to remove the chicken to a serving platter or bowl and spoon the sauce over the wings.
  7. Serve with rice or noodles, spoon sauce over the rice or noodles as desired. Enjoy.

Printable Recipe Card

About Soy Sauce Chicken Wings (Slow Cooker)

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese

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