Your slow-cooker can be used for so much more than lamb shanks and casserole. Tender soy-glazed chicken wings cooked low and slow then finished with Singapore-style noodles and choy sum for a flavourful midweek meal.
1.Heat vegetable oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook chicken, in batches, turning, for 10 minutes, until well browned. Remove from cooker.
2.Place onion and capsicum in base of cooker; top with chicken. Combine garlic, ginger, sriracha, sesame oil, soy sauce, vinegar and honey in a jug; pour into cooker. Cook, covered, on low, for 3½ hours.
4.Carefully remove chicken from cooker to an oven tray; cook under grill, for 5 minutes, turning halfway, until browned and skin is crisp.
5.Meanwhile, skim fat from surface of remaining sauce mixture in cooker. Add choy sum and noodles to cooker; simmer, on reduce setting, for 5 minutes or until heated through.
6.Serve noodles and choy sum topped with chicken, green onions and sesame seeds.
You will need 1 bunch baby choy sum for this recipe. To make green onions curl, place the sliced onions in a small bowl of iced water for 30 minutes to curl; drain.