Slow Cooker Chicken Wings

In Japan, this particular dish always include both chicken wings and daikon.
 You can use other types of meat if you like.  Daikon can be found in Japanese grocery stores as well as other Asian grocery stores, especially Chinese and Korean ones.  Daikon releases moisture while being cooked, and absorbs all the flavors back so it’s a perfect ingredient for all kinds of Japanese simmered dishes.  Try finding daikon for this dish, but if you still can’t find it, you can replace it with other root vegetables of your choice.

Ingredients

• ½ daikon (450 g, 1 lb)
• 1” (2.5 cm) ginger
• Pinch of salt for blanching daikon leaves
• 1 Tbsp. vegetable oil
• 9 chicken wings (I used mid joints), rinsed and pat dried with paper towel
• ½ cup water
• 2 boiled eggs, peeled

Seasonings

• 3 Tbsp. sake
• 1 Tbsp. sugar
• 2 Tbsp. mirin
• 3 Tbsp. soy sauce
  

Instructions

1. Peel daikon and cut into ½” (1.3 cm) thick rounds. Peel ginger and slice thinly.
   
2. If green leaves are still attached to your daikon, cut into 2 inch pieces and blanch in salted water (just sprinkle salt in boiling water before adding the leaves). When the leaves are tender, take out and soak in ice water to stop cooking further.
   
3. Add oil in the slow cooker and brown the chicken thoroughly.
   
4. Add daikon and ginger in the pot.
   
5. Add the seasonings (3 Tbsp. sake, 1 Tbsp. sugar, 2 Tbsp. mirin, 3 Tbsp. soy sauce).
   
6. Add water and boiled eggs (make sure they are peeled). Set the slow cook timer for 5 hours.
   
7. After cooking for 5 hours. Serve the chicken wings, daikon, and eggs along with the blanched daikon leaves.
   

http://www.justonecookbook.com/slow-cooker-chicken-wings/